Spinach, Mushroom, and Ricotta Stuffed Zucchini always comes to the rescue when my brain’s fried and I’m just too tired for complicated cooking. You know those days: the fridge has seen better times, and every recipe on Pinterest feels like a weekend project. These zucchini boats are my midweek lifesaver. (It’s like cheating but you still get a “look at me, I made dinner!” moment.) Seriously, nothing beats throwing something fresh and cheesy in the oven and calling it a meal. Honestly, the flavors sometimes remind me of this crazy-good chicken, spinach, and mushroom low-carb oven dish I tried not long ago, and if you want something even lighter, grab a side of this watermelon salad with cucumber and feta for that summer picnic vibe.
Suggested Equipment
So let’s make life easy. You don’t want a thousand gadgets out just to make stuffed zucchini. I go old school:
- A baking dish – Nothing fancy. I use a glass one but whatever is easy to clean.
- Mixing bowl – One bowl means fewer dishes. Big enough to get your hands dirty mixing the filling.
- Spoon and knife – That’s it. Spoon for scooping, knife for slicing. If you’re clumsy with knives, maybe ask for help. We don’t want drama.
- Aluminum foil or baking parchment for lining the dish, unless you’re a rebel and like scrubbing burnt cheese.
All right, grab your stuff and let’s get to it.
Choosing the Right Zucchini
Look, I’ve made lots of mistakes with sad, floppy zucchinis. The trick is grabbing ones that don’t feel like they’ve been hanging out in the fridge since last month. You want medium-sized zucchinis. Not baby ones—they’ll be gone in two bites—and not monster zucchinis from Grandma’s garden that could feed a football team.
Press them gently. If they squeak, you’re good. Too soft? No bueno. The darker green the better. I also avoid any with wrinkly skins because, let’s face it, that’s the vegetable world’s way of saying they’re past their prime. Shiny skin is a win, and if you can, pick ones that have roughly the same width all down, so your boats don’t capsize in the oven.
Oh, and if you ever have zucchini overload (it happens in the summer), you can use those up in a baked parmesan zucchini or even a mediterranean chicken zucchini bake.
| Size | Texture | Color |
|---|---|---|
| Medium | Firm, not mushy | Dark, shiny green |
Hollowing Out the Zucchini
Now for the fun bit—making zucchini boats. Grab each zucchini and slice it right down the middle lengthwise. No need for a ruler. Just try and get two half-pipes, so to speak.
Next, grab that trusty spoon (a teaspoon works, too) and gently scoop out the insides. Don’t go wild—you want a little wall left so the boats don’t collapse. (If it splits, eh, just smoosh it back together. Happens to everyone.) Try to leave about half an inch around each edge. Save the scooped flesh, by the way; we’re gonna use some in the filling.
If you ever feel the urge to just eat the scooped-out bits—same! But try to resist temptation until after they’re mixed in with cheese and veggies. The boats are ready once they look like little canoes ready for a tasty ride.
Make the Filling
This is where I beg you not to hold back. Don’t skip the spinach—frozen works fine, but fresh will taste amazing. Chop your mushrooms small so you get mushroom in every bite. Sauté both for a few minutes, toss in the zucchini flesh from before (no waste!), and let it cool down for a bit.
Now, dump everything in your bowl—ricotta cheese, a sprinkle of grated parmesan if you like, a crack of black pepper, pinch of salt, a tiny pinch of nutmeg (sounds weird but trust me), and a whisked egg to hold all that goodness together.
You want this mixture just a little loose, not watery—nobody likes soupy boats. If it’s too thick, a splash of milk works. Too wet? Add parmesan. Sometimes, I’ll even sneak in some chopped fresh basil or parsley—totally optional but makes it pop. Spoon the filling into your hollowed zucchinis, packing it in without overflowing too much.
Bake it up until the tops are a bit golden and it smells like a five-star restaurant kitchen (or your tiny apartment—still counts).
Variations
Let’s be real, I almost never make this the same way twice. It’s what’s in the fridge that wins. You can swap stuff out:
- Crumbled feta for ricotta if you’re out (or just feeling salty).
- Add some chopped cherry tomatoes for a pop of color and tang.
- Stir in little bits of cooked bacon or shredded rotisserie chicken if you want something heartier.
- A handful of shredded mozzarella on top just before baking gets you that oozy cheese pull.
And hey, if you’re chasing low-carb dinners, try these chicken spinach and mushroom low-carb oven dish or this spinach stuffed chicken breast—both are favorites in my weeknight rotation.
Common Questions
Can I make these stuffed zucchini boats ahead of time?
Totally. Assemble them, cover tightly, and refrigerate up to a day. Just bake when you’re ready. Sometimes they actually taste even better the next day.
What’s the best way to reheat leftovers?
I pop them in the oven at 350F until warmed through (about 15 minutes). Microwave works if you’re desperate, but the oven keeps the filling creamy and the zucchini from going soggy.
Do I have to use ricotta?
No way. Use cottage cheese, feta, or even non-dairy cheeses if you like. Don’t stress if you’re missing one cheese—get creative.
Can I freeze Spinach, Mushroom, and Ricotta Stuffed Zucchini?
You can, but honestly, the texture gets a bit soft. I recommend eating them fresh for best results.
How do I keep the boats from turning watery?
Salt the zucchini and let them sit for 10 minutes. Pat dry before stuffing. Helps with any “sog factor.”
“This recipe made me actually look forward to eating my veggies for once. The filling is so good I almost forgot the zucchini was even there.” — Nicole, actual veggie hater
Give These Zucchini Boats a Try Tonight
So if you’re on the fence, let me just say—Spinach, Mushroom, and Ricotta Stuffed Zucchini offers all the cozy vibes with none of the fuss. You’ve seen how easy it is to use up those extra zucchinis, and frankly, you’ll impress yourself (and anyone lucky enough to score a bite). Plus, you can check out even more inspiration like Zucchini Boats stuffed with Spinach Mushroom Ricotta or the helpful ideas over at Spinach, Mushroom and Ricotta Stuffed Zucchini Boats. Who says veggies have to be boring? Pull out a pan, stuff those veggies, and let me know how it goes—because this one’s about to be a regular on your dinner table.
Print
Spinach, Mushroom, and Ricotta Stuffed Zucchini
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These spinach, mushroom, and ricotta stuffed zucchinis are quick and easy to make, perfect for a weeknight meal, and a great way to use up extra zucchinis.
Ingredients
- 4 medium zucchinis
- 1 cup fresh spinach (or frozen)
- 1 cup mushrooms, chopped
- 1 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- 1 egg, whisked
- Salt and pepper, to taste
- Pinch of nutmeg
- Milk, if needed
- Fresh basil or parsley, optional
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the insides, leaving a wall around the edges.
- Sauté spinach and mushrooms until cooked, then mix in the scooped zucchini flesh.
- In a mixing bowl, combine sautéed veggies, ricotta cheese, parmesan, egg, and seasonings.
- Spoon the filling into the hollowed zucchini boats.
- Bake for 25-30 minutes or until the tops are golden brown.
Notes
For added flavor, you can substitute crumbled feta for ricotta or add chopped cherry tomatoes. Leftovers reheat well in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg