Why You’ll Love Savory Spinach Recipe
This recipe is a delicious balance of hearty and light — creamy ricotta paired with umami-packed mushrooms and vibrant spinach, all encased in tender roasted zucchini. It’s naturally gluten-free, low in carbs, and high in flavor. Whether you’re serving a vegetarian crowd, meal-prepping for the week, or just trying to eat more veggies, these zucchini boats check all the boxes. Plus, it’s easy to customize with your favorite ingredients or whatever you have in the fridge.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 medium zucchinis
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1 1/2 cups mushrooms, finely chopped
3 cups fresh spinach, chopped
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon nutmeg
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded mozzarella cheese
Optional: fresh parsley or basil for garnish
Directions
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Preheat oven to 375°F (190°C).
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Slice zucchinis in half lengthwise and use a spoon to scoop out the centers, leaving a 1/4-inch shell. Arrange in a baking dish, cut side up.
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Heat olive oil in a large skillet over medium heat. Add garlic and onion; sauté for 2–3 minutes until fragrant and translucent.
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Add chopped mushrooms and cook for 5–7 minutes, until they release moisture and start to brown.
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Stir in spinach and cook until wilted, about 2 minutes.
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Remove from heat. Mix in ricotta, Parmesan, nutmeg, oregano, salt, and pepper until fully incorporated.
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Spoon the filling into each zucchini boat, mounding slightly. Top with shredded mozzarella.
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Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, or until the cheese is golden and bubbly.
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Garnish with fresh herbs if desired. Serve warm.
Servings and timing
Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories per serving: 210 kcal
Variations
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Add protein: Mix in cooked quinoa, lentils, or shredded rotisserie chicken for added protein.
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Make it spicy: Add red pepper flakes or a pinch of cayenne to the ricotta mixture.
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Use different cheeses: Try goat cheese or feta for a tangier twist.
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Swap the veggies: Use kale instead of spinach, or add sun-dried tomatoes for extra depth.
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Go vegan: Substitute dairy-free ricotta and plant-based mozzarella to make this dish vegan.
Storage/Reheating
Storage: Store leftover zucchini boats in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in a 350°F oven for 10–15 minutes until warmed through, or microwave individual portions for 1–2 minutes.
FAQs
What can I use instead of ricotta cheese?
You can use cottage cheese, cream cheese, or a plant-based ricotta alternative.
Can I freeze stuffed zucchini boats?
Yes, though the texture may change slightly. Freeze after baking and cool completely. Reheat from frozen at 375°F for 20–25 minutes.
Do I have to cook the filling before stuffing the zucchinis?
Yes, cooking the mushrooms, spinach, and aromatics enhances flavor and removes excess moisture, which helps the boats hold their shape.
Can I make these ahead of time?
Absolutely. Assemble them up to a day in advance, refrigerate, then bake when ready to serve.
Are these zucchini boats keto-friendly?
Yes, they are naturally low in carbs and high in protein and healthy fats, making them suitable for a keto lifestyle.
What mushrooms work best for this recipe?
Cremini or white button mushrooms work well, but you can use shiitake or portobello for deeper flavor.
How do I keep the zucchini from getting soggy?
Avoid overbaking and make sure to cook off most moisture from the mushroom and spinach mixture before filling.
Can I grill the zucchini boats instead of baking?
Yes, grill the empty boats for a few minutes to soften, fill them, then return to the grill with indirect heat until the cheese is melted.
What can I serve with zucchini boats?
They pair well with a side salad, roasted potatoes, or crusty bread if you’re not avoiding carbs.
Is it necessary to scoop out the zucchini centers?
Yes, this makes room for the filling and helps the zucchini cook evenly and quickly.
Conclusion
Savory Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a flavorful, nutritious, and satisfying dish that brings together the best of fresh vegetables and creamy cheese. Perfect for a weeknight meal, entertaining guests, or prepping ahead for healthy lunches, this recipe is as versatile as it is delicious. Give it a try and enjoy a wholesome dish that’s sure to become a favorite in your kitchen.
