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Baked spinach mushroom and ricotta-stuffed zucchini boats with melted mozzarella cheese in a ceramic baking dish.

Spinach, Mushroom and Ricotta-Stuffed Zucchini Boats

Tender zucchini boats loaded with garlicky spinach, creamy ricotta, and melted mozzarella, topped with deeply browned cremini mushrooms. A flavorful vegetarian Mediterranean dinner.
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Prep Time 15 minutes
Cook Time 28 minutes
Servings: 6
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Zucchini Boats & Filling:
  • - 3 medium-to-large Zucchini halved lengthwise, ends trimmed
  • - 1 cup Whole-Milk Ricotta Cheese
  • - 3 cups Fresh Baby Spinach packed, finely chopped
  • - 2 cloves Garlic minced
  • - 1/4 cup Grated Parmesan Cheese
  • - 1 cup Shredded Mozzarella Cheese divided
  • - 1 large Egg beaten
  • - 1 tbsp Extra Virgin Olive Oil plus extra for brushing
  • - Salt and freshly cracked Black Pepper to taste
For the Mushroom Topping:
  • - 6 oz Cremini Mushrooms sliced thick
  • - 1 tbsp Extra Virgin Olive Oil
  • - 1 tbsp Fresh Parsley finely chopped, for garnish

Method
 

Prep the Boats:
  1. Preheat oven to 400°F (200°C). Cut zucchini in half lengthwise. Scoop out the watery seed centers leaving a sturdy 1/4-inch shell. Place in a baking dish, brush lightly with olive oil, and season with salt and pepper.
Wilt the Spinach:
  1. Heat 1 tbsp olive oil in a skillet over medium heat. Add garlic and spinach; sauté for 2 minutes until wilted. Drain/squeeze out all excess liquid completely.
Make Filling:
  1. In a bowl, combine ricotta, drained garlic-spinach, beaten egg, Parmesan, 1/2 cup mozzarella, salt, and pepper until uniform.
Fill and Bake:
  1. Divide filling among zucchini shells, pressing gently. Bake uncovered at 400°F (200°C) for 20 minutes.
Sear Mushrooms:
  1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Arrange thick cremini slices in a single layer. Sear undisturbed for 4 minutes until deeply browned, flip, and cook 2 minutes more. Season with salt and pepper.
Cheese, Top, and Melt:
  1. Remove zucchini from oven. Top with remaining 1/2 cup mozzarella and seared mushrooms. Return to oven for 5 to 8 minutes until cheese melts and browns. Garnish with chopped parsley.

Notes

- Squeezing excess liquid out of the cooked spinach is critical to prevent soggy boats.
- Sear mushrooms in a single layer without crowding so they brown deeply rather than steam.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in an oven at 350°F (175°C).