Mediterranean Zucchini Boats Stuffed with Spinach, Mushroom & Ricotta
These Mediterranean zucchini boats are a vibrant, healthy dish featuring tender zucchini halves filled with a savory blend of sautéed mushrooms, spinach, creamy ricotta, garlic, herbs, and a touch of Parmesan. They’re baked until golden and bubbly, offering a delicious vegetarian option that’s equally suited for a light lunch, dinner, or side dish.
Inspired by Mediterranean flavors, these boats are high in fiber, protein, and essential nutrients while staying low in carbs. They’re ideal for meal prep, gluten-free diets, and family-friendly meals.
Time Overview
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 (8 zucchini halves)
Ingredients
Zucchini:
4 medium zucchini, halved lengthwise
1 tbsp olive oil
Salt & pepper, to taste
Filling:
2 tbsp olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
8 oz mushrooms (button or cremini), finely chopped
5 oz fresh spinach (or 1/2 package frozen, thawed and drained)
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried oregano or Italian herbs
Pinch of red pepper flakes (optional)
1 cup ricotta cheese
1/4 cup grated Parmesan
Zest of 1 lemon
1 egg (optional, for structure)
Topping (optional):
Extra grated Parmesan or feta
Chopped parsley or basil
Toasted pine nuts or breadcrumbs (for crunch)
Instructions
1. Prep the Zucchini Boats
Preheat oven to 400°F (200°C).
Cut zucchini in half lengthwise. Use a spoon to gently scoop out the center, leaving a 1/4-inch shell.
Brush the zucchini halves with olive oil. Sprinkle with salt and pepper.
Arrange in a baking dish or on a lined baking sheet, cut side up.
2. Make the Filling
In a skillet, heat 2 tbsp olive oil over medium heat. Add onions and sauté for 3–4 minutes until softened.
Add garlic and mushrooms. Cook until mushrooms release moisture and begin to brown (6–8 minutes).
Stir in spinach and cook until wilted (or mix in thawed, squeezed frozen spinach).
Season with salt, pepper, oregano, and red pepper flakes.
Let mixture cool slightly. Stir in ricotta, Parmesan, lemon zest, and egg (if using).
3. Stuff & Bake
Spoon filling generously into each zucchini boat.
Sprinkle with more Parmesan or feta if desired.
Bake for 20–25 minutes, until zucchini is tender and tops are golden.
4. Garnish & Serve
Top with chopped herbs, pine nuts, or a drizzle of olive oil.
Serve hot as a main or side.
Tips for Success
Choose medium zucchini — not too large or watery. Smaller ones are more tender.
Scoop gently to avoid piercing the zucchini skin.
Let filling cool slightly before adding ricotta and egg — to avoid scrambling.
For crispy tops, broil for the final 2–3 minutes.
Make it ahead: prepare the filling and zucchini boats separately, then stuff and bake before serving.
Variations
Cheese Variations:
Replace ricotta with goat cheese, cottage cheese, or a mix of feta and cream cheese.
Add mozzarella for a meltier top.
Filling Add-Ins:
Add sun-dried tomatoes, kalamata olives, or chopped artichoke hearts.
Stir in cooked quinoa or brown rice for a heartier option.
Protein Boost:
Add sautéed ground turkey, chicken, or lentils for extra protein.
Mix in canned white beans or chickpeas.
Vegan Version:
Use vegan ricotta or mashed tofu with nutritional yeast and lemon.
Skip the egg and cheese or replace with plant-based alternatives.
Q&A
Q: Can I freeze zucchini boats?
A: They’re best fresh, but you can freeze them after baking. Reheat at 350°F until warmed through. Note: texture may soften.
Q: Can I make them ahead?
A: Yes! Prepare and stuff the zucchini up to a day in advance. Refrigerate, covered, and bake before serving.
Q: What can I use instead of zucchini?
A: Try halved bell peppers, eggplant boats, or large portobello mushrooms.
Q: How do I make them more filling?
A: Serve with crusty bread, couscous, quinoa, or a bean salad.
Nutrition Estimate (Per Serving – 2 zucchini halves)
Calories: ~260
Protein: 13g
Fat: 18g
Carbohydrates: 12g
Fiber: 4g
Sugars: 6g
Sodium: ~420mg
Low-carb, vegetarian, and rich in calcium, fiber, and antioxidants.
Conclusion
Mediterranean Zucchini Boats Stuffed with Spinach, Mushroom, and Ricotta offer a perfect blend of taste, health, and simplicity. With creamy filling, herb-laced veggies, and a light, satisfying texture, these boats are a delicious way to enjoy the flavors of the Mediterranean — whether for Meatless Monday or your next dinner gathering.
They’re nutritious, customizable, and a joy to serve. Pair with a glass of crisp white wine and a leafy salad for a full Mediterranean feast.