Spinach Mushroom and Ricotta Stuffed Zucchini Boats (Light & Cheesy Dinner Idea)

These vegetarian zucchini boats are filled with creamy ricotta, mushrooms, and spinach — a healthy and cozy dinner ready in under 30 minutes.

Why We Love These Zucchini Boats

The first time I made spinach mushroom and ricotta stuffed zucchini boats, I wasn’t trying to impress anyone. It was one of those whirlwind Tuesdays — Emma had gymnastics, Noah had a math packet meltdown, and my husband was stuck on the Q train. I just needed a healthy dinner idea that could come together fast, use what I had in the fridge, and still feel like a “real” meal. And these zucchini boats delivered.

There’s something so comforting about the creamy ricotta filling, the earthiness of mushrooms, the gentle green of spinach… all tucked into a roasted zucchini shell with a golden, melty top. It’s hearty without being heavy. Warm but still light. And best of all? It’s a recipe that’s just as happy being a solo weeknight dinner as it is joining something fancier like creamy mushroom pasta for guests.

Emma calls them “zucchini canoes,” and she always asks if she can be in charge of the breadcrumb sprinkle. (Spoiler: she takes that job very seriously.) I’ll never forget the first time she licked the mixing spoon and said, “This tastes like cheesy clouds.” That’s now officially how we describe them.

These oven-baked zucchini boats have become a cozy staple — the kind of dish you make once and then crave again the next week.

Ingredients You’ll Need

There’s nothing fancy hiding in this list — just a few humble ingredients that come together into something creamy, savory, and totally satisfying. Here’s what you’ll need to make these low-carb stuffed zucchini boats:

• 4 medium zucchini, halved lengthwise and scooped out
• 1 cup ricotta cheese, low-fat or regular — I usually go full-fat for that dreamy creamy ricotta filling
• 1 cup spinach, chopped — fresh works great, but I’ve used frozen plenty of times (just squeeze it dry like your dinner depends on it)
• ½ cup mushrooms, finely chopped — white button or baby bella are perfect
• 2 cloves garlic, minced — don’t skimp here, it’s the backbone of the flavor
• 1 tbsp olive oil
• ¼ cup Parmesan cheese — salty, nutty, essential
• ¼ cup mozzarella, shredded — for that gooey, golden top
• Salt and pepper, to taste
• ¼ cup breadcrumbs (optional) — but if you like a crisp finish, sprinkle away
• Fresh basil or parsley, for garnish — a touch of green at the end makes it feel special

Optional Additions (that I’ve actually used):
• A spoonful of tomato paste stirred into the filling for a deeper flavor
• A pinch of red pepper flakes for a gentle kick
• Leftover cooked sausage or turkey (for the meat-lovers in my house)
• Fun cheese blends — Lily once added a little havarti, and now it’s “her version”

These ingredients are easy to keep on hand, and once you make it once, you’ll start riffing on it like a pro.

Step-by-Step: How to Make Stuffed Zucchini Boats

This is one of those vegetarian stuffed zucchini recipes that looks impressive but is honestly very easy. If you’ve got 10 minutes to prep and 20 to bake, you’re golden. Just follow these steps:

1. Prep the zucchini

Wash and slice 4 medium zucchini lengthwise. Use a spoon to gently scoop out the center, leaving a little rim so they hold their shape. Place them cut-side up in a baking dish.

Eva’s Note:
Trust me — I once skipped this step, and they turned out mushy. Always give your zucchini a 10-minute head start.
Pre-bake them at 400°F for 10 minutes while you prep the filling. This keeps the final boats firm and satisfying.

2. Sauté your veggies

In a skillet over medium heat, warm 1 tbsp olive oil. Add ½ cup finely chopped mushrooms and 2 minced garlic cloves. Sauté until soft — about 5–7 minutes. Stir in your 1 cup chopped spinach and cook until just wilted. Remove from heat.

Tip:
If using frozen spinach, make sure it’s fully thawed and squeezed dry. I wrap it in a clean dish towel and give it a good twist. No one wants soggy filling.

3. Mix the creamy filling

In a mixing bowl, combine:
• the cooked spinach-mushroom mixture
• 1 cup ricotta cheese
• ¼ cup Parmesan cheese
• Salt and pepper to taste
Stir it all together until creamy and evenly combined.

4. Fill the zucchini

Spoon the mixture generously into the pre-baked zucchini halves. Top each boat with a sprinkle of shredded mozzarella and — if you’re using them — a light dusting of breadcrumbs.

Tip: Breadcrumbs = crunch factor. That golden top is everyone’s favorite part around here — especially Noah, who always tries to sneak the crispiest one.

5. Bake to golden perfection

Return the stuffed boats to the oven and bake at 400°F for 15–20 minutes, until the tops are bubbly and slightly browned.

Let cool for a few minutes, then top with chopped fresh basil or parsley before serving.

Variations & Customizations

I love that this recipe can shift to fit whatever (or whoever) shows up at your table. Whether you’ve got picky eaters, a partner who “needs meat,” or just want to shake things up — here are a few ways we’ve customized these vegetarian stuffed zucchini boats over the years:

For the Meat-Lovers

My husband is a fan of the original, but if I have leftover ground turkey or sausage, I mix it right into the filling. Just brown it separately and fold it in with the ricotta mixture.

Tip: You’ll want to reduce the salt slightly if your meat is already seasoned.

For the Kiddos

Emma once declared, “It needs more cheese.” So now we sometimes add a fun shredded cheese blend — like mozzarella and mild cheddar — and call it the “pizza version.” She eats two. Without complaints. Total win.

For a Grown-Up Twist

If it’s just me and a friend catching up over dinner, I swap the ricotta for goat cheese. The flavor is tangy and bold — perfect with a glass of sparkling water and long conversation.

Make It Gluten-Free

Just skip the breadcrumbs or use a gluten-free version. The boats are still delicious without the topping — but I might add a little extra mozzarella for fun.

These tweaks mean this healthy dinner idea can flex with your fridge, your cravings, and your crew.

Storage, Reheating & Freezing Tips

These spinach mushroom and ricotta stuffed zucchini boats aren’t just great fresh out of the oven — they’re also wonderfully make-ahead friendly. Here’s how I keep them tasty the next day (or the next week).

• To Store:
Place any leftover zucchini boats in an airtight container. They’ll keep in the fridge for up to 3–4 days.

• To Reheat:
Oven is best! Warm them at 350°F for 10–15 minutes so the filling stays creamy and the tops get melty again. If you’re in a rush, a microwave will work — just cover loosely with a paper towel to avoid splatter.

• Can I freeze ricotta stuffed zucchini boats?
Yes — and I do it often.

Eva’s Note:
Bake the boats fully, let them cool completely, then wrap each one tightly in foil or place in freezer-safe containers. They’ll keep for up to 2 months. I like to pull one out for Emma when she gets home from school — pop it in the toaster oven, and voilà, cozy snack.

• To Freeze (Unbaked):
You can freeze them before baking, but I recommend fully baking first for the best texture when reheated.

A few freezer-friendly tips:
– Label your containers with the date
– Freeze individually if you want quick lunch portions
– Reheat from frozen at 375°F for 25–30 minutes

These keep beautifully and make busy weeks feel just a little more manageable.

Serving Suggestions

These oven-baked zucchini boats are satisfying on their own, but they really shine when paired with the right sides — especially if you’re hosting or just want dinner to feel a little special.

When it’s just us on a weeknight:

• Garlic toast — Emma’s favorite. She always sneaks a second slice to dip into the leftover filling.
• Simple green salad with lemon vinaigrette — light, fresh, and balances the richness perfectly.

When guests are coming over:

• A bowl of creamy mushroom pasta — the kind of side that makes it feel like a real Italian-inspired feast.
• Roasted baby potatoes with rosemary — crispy, golden, and so comforting.
• A chilled pitcher of lemon water or cucumber-mint spritz — just something refreshing to sip.

If you’re serving this as part of a holiday or weekend dinner, you can also pair it with grilled chicken or a baked salmon fillet for a bigger spread.

The beauty of these zucchini boats? They play well with almost everything — and somehow always steal the show.

Frequently Asked Questions about Spinach Mushroom and Ricotta Stuffed Zucchini Boats

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