Mediterranean Spinach, Mushroom & Ricotta Stuffed Zucchini Boats
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4
These Mediterranean Spinach, Mushroom & Ricotta Stuffed Zucchini Boats are a perfect way to turn simple vegetables into a restaurant-worthy meal. The zucchini halves are hollowed out and filled with a creamy ricotta mixture loaded with spinach, mushrooms, garlic, and Parmesan. They’re baked until golden, tender, and bubbling with Mediterranean flavor. Light enough for lunch but satisfying enough for dinner, this recipe is a fresh and nutritious favorite.
Ingredients
4 medium zucchinis, halved lengthwise and hollowed
1 cup (100 g) mushrooms, finely chopped
2 cups (60 g) fresh spinach, chopped
1 cup (250 g) ricotta cheese
¼ cup (25 g) grated Parmesan
1 clove garlic, minced (3 g)
1 tbsp (15 ml) olive oil
Salt and pepper, to taste
Optional: shredded mozzarella for topping
Instructions
Preheat the Oven:
Preheat to 400°F (200°C). Line a baking sheet or dish with parchment paper or lightly grease it with olive oil.
Prepare the Zucchini Boats:
Slice zucchinis lengthwise and scoop out the centers with a spoon, leaving about ¼ inch of flesh around the edges.
Lightly brush each half with olive oil and sprinkle with a little salt and pepper.
Place them cut-side up on the prepared baking sheet.
Cook the Filling:
Heat olive oil in a skillet over medium heat.
Add mushrooms and sauté for 4–5 minutes until softened and most of their moisture evaporates.
Add garlic and cook for 30 seconds until fragrant.
Stir in chopped spinach and cook until wilted, about 1–2 minutes.
Remove from heat and let cool slightly.
Make the Ricotta Mixture:
In a bowl, combine ricotta, Parmesan, the cooked spinach-mushroom mixture, and a pinch of salt and pepper. Mix until well blended.
Stuff the Zucchini:
Spoon the mixture evenly into each zucchini half.
If using, sprinkle mozzarella over the top for extra cheesiness.
Bake:
Bake for 20–25 minutes, until the zucchini is tender and the tops are lightly golden and bubbly.
Serve:
Remove from the oven, let cool for a few minutes, then garnish with a drizzle of olive oil or fresh herbs if desired. Serve warm.
Tips & Variations
Zucchini Prep Tips:
Don’t over-scoop the zucchini; leaving some flesh helps it hold its shape.
You can lightly pre-bake the zucchini shells for 5 minutes before filling if you prefer them extra soft.
Flavor Additions:
Add chopped sun-dried tomatoes or olives to the filling for a Mediterranean boost.
Sprinkle crushed red pepper flakes for mild heat.
Mix in a bit of lemon zest for a bright, fresh flavor.
Cheese Variations:
Swap ricotta for cottage cheese for a lighter version.
Add crumbled feta to the mix for extra tang.
Use gruyère or provolone instead of mozzarella for a deeper melt and flavor.
Protein Boost:
Add cooked quinoa, chickpeas, or ground turkey to the filling for extra substance.
Serving Ideas:
Pair with a side salad, garlic bread, or roasted potatoes.
These also work well as a side dish with grilled chicken or fish.
Q&A
Q: Can I make these ahead of time?
Yes! You can prepare and stuff the zucchini up to a day in advance. Keep covered in the fridge and bake just before serving.
Q: Can I freeze stuffed zucchini boats?
Yes, but it’s best to freeze them before baking. Wrap tightly and store up to 2 months. Bake from frozen, adding 10–15 minutes to the cook time.
Q: What if I don’t have ricotta?
You can substitute cream cheese, cottage cheese, or even mashed white beans for a creamy texture.
Q: Can I use other vegetables?
Yes. The filling works great with bell peppers, eggplant, or portobello mushrooms as an alternative base.
Q: How do I keep them from getting watery?
Salt the zucchini halves and let them sit for 10 minutes before stuffing. This helps draw out excess moisture.
Nutrition
(Per Serving, Approximate)
Calories: 210
Protein: 12 g
Fat: 14 g
Carbohydrates: 9 g
Fiber: 2 g
Sugar: 5 g
Sodium: 280 mg
(Values may vary depending on cheese and portion size.)
Conclusion
These Mediterranean Spinach, Mushroom & Ricotta Stuffed Zucchini Boats are a fresh, balanced meal that captures all the best Mediterranean flavors in one simple dish. The creamy ricotta, savory mushrooms, and tender zucchini come together for a comforting yet light dinner that’s easy to customize and perfect for any season. Serve with a side of salad or grains for a complete, feel-good meal.