Easy Spinach, Mushroom and Ricotta Stuffed Zucchini Boats

You know those days when you’re craving something warm and comforting—but you also don’t want to feel like you just ate a bowling ball? Yeah, I’ve been there. That’s where these Spinach, Mushroom and Ricotta Stuffed Zucchini Boats come in. They’re light yet satisfying, packed with veggie goodness, and just enough creamy cheese to make your soul happy without the food coma.

Whether you’re trying to sneak in more greens, cutting back on carbs, or just looking for a new way to cook zucchini that doesn’t involve spiralizing (thank goodness, right?), this recipe has your back.

Why You’ll Love These Spinach, Mushroom and Ricotta Stuffed Zucchini Boats

First off, let’s talk flavor. The earthy mushrooms, the garlicky sautéed spinach, the creamy ricotta—all nestled in tender zucchini “boats” that hold it all together like the reliable weeknight dinner MVPs they are.

Here’s why these stuffed zucchini boats are a regular in my house:

• They’re low-carb but high in flavor.
• Quick to prep and bake—done in about 30 minutes!
• Great for using up leftover veggies or cheese.
• Totally customizable (throw in some shredded chicken or breadcrumbs if you want to mix it up).

And let’s be honest: anything with ricotta cheese involved feels a little fancy—even if you’re eating it in yoga pants while watching The Bachelor reruns.

Ingredients You’ll Need

Just a handful of basics to make these stuffed zucchini boats sing:

• 2 whole medium zucchini (slice ‘em in half lengthwise—these are our “boats”)
• ½ cup low-fat ricotta cheese (creamy, dreamy, and just the right amount)
• 2 cups fresh spinach (or ¼ cup defrosted frozen spinach if that’s what you’ve got)
• ½ cup sliced mushrooms (white button or baby bella work great)
• 1 tsp minced garlic (or more, if you’re like me and garlic is a personality trait)
• Cooking spray
• Salt, pepper, Italian seasoning (optional, but highly recommended)

How to Make These Spinach, Mushroom and Ricotta Stuffed Zucchini Boats

Step 1: Preheat and Prep

Start by preheating your oven to 375°F. Lightly coat a baking dish with cooking spray so nothing sticks. (We’re going for easy cleanup here.)

Cut the zucchinis in half lengthwise, then scoop out the centers with a spoon. You want a little “canoe” shape—enough space to hold all the cheesy filling. Set those aside.

Step 2: Sauté the Filling

In a nonstick skillet, heat a bit of olive oil or use cooking spray over medium heat. Add in the mushrooms and garlic, and cook for 2-3 minutes until fragrant and softened.

Next, toss in the spinach. It’ll wilt fast—about a minute for fresh, or just heat through if you’re using frozen. Turn off the heat and stir in the ricotta. Season with salt, pepper, and Italian herbs to taste.

Step 3: Fill and Bake

Spoon the spinach-mushroom-ricotta mix into the zucchini boats. Be generous—you want them heaping and happy.

Place the boats in your baking dish and cover with foil. Bake for about 20-25 minutes, or until the zucchini is tender but still holds its shape.

Want to take it over the top? Sprinkle with a little shredded mozzarella in the last 5 minutes of baking. Because… cheese.

Tips for Perfect Zucchini Boats Every Time

• Avoid soggy zucchini by not overbaking. You want them tender, not mushy.
• Add protein if you’re making it a full meal—chopped rotisserie chicken or even cooked quinoa work great mixed into the filling.
• No ricotta? No problem! Cottage cheese or a spoonful of cream cheese can step in.
• Make ahead tip: Prep the filling and hollow out the zucchini ahead of time. Store separately, then fill and bake when ready.

A Quick Family Story

This dish became my mid-week go-to after one hectic night of “Mom, there’s nothing to eat!” panic. I had some sad-looking zucchini in the fridge, half a tub of ricotta, and exactly 15 minutes before the meltdown began. I threw this together on a whim—and my kids actually ate vegetables. Voluntarily. It’s been a mini miracle meal ever since.

FAQs About Stuffed Zucchini Boats

Can I substitute frozen spinach in this recipe?
Yes! Just be sure to thaw and really squeeze out the excess water first. Otherwise, your filling can get watery.

How should I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Can I freeze these zucchini boats?
I wouldn’t recommend freezing after baking—they can get mushy. But you can prep the filling and zucchini ahead, then freeze separately and assemble fresh.

More Healthy & Delicious Recipes You’ll Love

If these zucchini boats hit the spot, here are a few more healthy, feel-good meals you might want to try next:

• chicken spaghetti – another cozy, low-carb classic
• chipotle-chicken-recipe – full of flavor, protein, and color
• beef vegetable soup – if you’re craving something heartier but still wholesome

Final Thoughts

These Spinach, Mushroom and Ricotta Stuffed Zucchini Boats are a little bit of everything: cozy, veggie-forward, creamy, and customizable. Perfect for a quick weeknight dinner that feels just a little extra—without actually being extra.

Plus, they’re the kind of meal that makes you feel good after eating them (you know, as opposed to the “why-did-I-eat-four-bowls-of-pasta” feeling). Whether you’re serving picky eaters, trying out Meatless Monday, or just looking for a new go-to, these boats are ready to sail into your dinner rotation.

Let me know in the comments how you made them your own—and if your family loved them as much as mine did! 💚

Need more veggie-forward inspiration? Browse our full Healthy Recipes Collection.