These Spinach Mushroom Ricotta Zucchini Boats are a wonderfully light yet satisfying meal, perfect for using up summer produce. They are tender zucchini shells filled with a creamy, savory mixture of cheeses, spinach, and mushrooms, then baked until golden and bubbly.
My sister Jennifer was the artist of our kitchen. On warm summer nights, she’d pull zucchinis from Mom’s garden and turn them into magic. I remember us sitting on the porch, scooping them into little boats and filling them with this cheesy goodness, our laughter in the air.
What Makes This Recipe So Dear to Me
- Flavor Profile: Savory, cheesy, and earthy from the mushrooms, with a creamy texture.
- Ease of Preparation: A straightforward recipe that’s simple to assemble, making it great for a weeknight dinner.
- Perfect for Summer: An excellent way to use fresh, seasonal zucchini from the garden or farmer’s market.
- Customizable: The filling can be easily adapted with different vegetables or cheeses to your liking.
The Ingredients for Our Zucchini Boats
- 4 medium zucchinis, halved lengthwise and scooped out
- 2 tablespoons olive oil
- 2 cups mushrooms, sliced
- 3 garlic cloves, minced
- 3 cups fresh spinach
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon dried Italian seasoning
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
A Couple of Tools I Find Handy
- Baking Dish: A good 9×13 inch baking dish is essential here; it gives the zucchini boats enough room so they bake evenly instead of steaming.
- Small Spoon or Melon Baller: I find a small spoon or a melon baller works wonders for scooping out the zucchini flesh without piercing the delicate shells.
Making Our Zucchini Boats, Step by Step
Warming Up the Kitchen
First things first, let’s get that oven warming up to 375°F (190°C). A warm oven is a happy oven! While it preheats, lightly grease your baking dish and arrange the scooped-out zucchini halves inside.
Carving Our Little Boats
Gently scoop out the center of each zucchini half with a small spoon. You want to leave about a 1/4-inch border, creating sturdy little boats ready for our delicious filling. Don’t worry if they aren’t perfect; each one will have its own rustic charm.
Sautéing the Heart of Our Filling
In a skillet, warm your olive oil over medium heat. Add the mushrooms and cook them until they’re beautifully golden. This is when the kitchen starts to smell wonderful! Stir in the minced garlic and fresh spinach, and cook just until the spinach wilts down. Season everything with salt, pepper, and the Italian seasoning.
Bringing in the Creamy Cheeses
In a separate bowl, it’s time to create the heart of our dish. Combine the creamy ricotta, the salty Parmesan, and your warm spinach and mushroom mixture. Stir it all together until it’s wonderfully combined and creamy.
Filling and Topping
Now for the fun part! Spoon the creamy filling generously into each zucchini boat. Don’t be shy, fill them up nicely. Sprinkle the shredded mozzarella cheese evenly over the top of each one.
Baking to a Golden Finish
Carefully place the baking dish into your preheated oven. Bake for 20–25 minutes. You’ll know they’re ready when the zucchini is tender when pierced with a fork and the cheese on top is melted, bubbly, and just starting to turn golden brown.
A Final Flourish of Fresh Basil
Let the zucchini boats cool for just a minute or two before serving. A little sprinkle of fresh basil leaves on top adds a lovely touch of freshness and color. Serve them warm and enjoy every bite.
A Gentle Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used. The values are calculated per serving for your general guidance.
If You’d Like a Lighter Version
- Leaner Cheeses: To reduce the fat content, you can easily substitute the regular ricotta and mozzarella with their low-fat or part-skim versions. The filling will still be wonderfully creamy.
- Add More Veggies: Feel free to bulk up the filling with other finely diced vegetables like bell peppers, onions, or even some pre-cooked lentils for added fiber and protein.
- Whole-Grain Goodness: For a heartier meal, you can mix a half-cup of cooked quinoa or brown rice into the cheese and vegetable filling.
My Favorite Ways to Serve Them
- With a Simple Salad: These zucchini boats are lovely alongside a simple arugula salad tossed with a bright lemon vinaigrette. The peppery greens are a perfect contrast to the rich cheese.
- As a Side Dish: Serve them as a side to a main course of grilled chicken or fish for a complete and satisfying meal.
- With Crusty Bread: We always love having a few slices of warm, crusty bread on the side to scoop up any delicious filling that might have escaped the boats.
A Few of My Kitchen Secrets
- Avoiding a Watery Filling: Spinach and mushrooms both release a lot of water. Make sure to cook them until most of the moisture has evaporated. If using frozen spinach, be sure to thaw it completely and squeeze out all the excess water before adding it to the mix.
- Keeping the Zucchini Tender-Crisp: Keep an eye on the zucchini while it bakes. You want it to be tender, not mushy. It should be easily pierced with a fork but still hold its shape.
- Seasoning as You Go: Remember to season at different stages. A little salt and pepper while the vegetables are cooking and another taste after mixing the filling will ensure every bite is flavorful.
Keeping Your Leftovers Fresh
If you have any leftovers, they store beautifully. Simply let them cool completely and place them in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm them in the oven at 350°F until heated through, which helps the cheese get bubbly again, or use the microwave for a quicker option.
From My Kitchen to Yours
Food, for me, is all about connection, to the people we love and the memories we share. I hope this simple recipe brings a little bit of that warmth into your home. May it be the start of a new tradition or a reminder of a happy summer day, and may you enjoy making it as much as my sister and I did.
Just in Case You Were Wondering…
Can I prepare these zucchini boats ahead of time?
Yes, you can! You can assemble the zucchini boats completely, cover them, and store them in the refrigerator for up to 24 hours. When you’re ready to eat, just pop them into the preheated oven, adding a few extra minutes to the baking time since they’ll be starting from cold.
What other vegetables can I use in the filling?
This recipe is wonderfully versatile. You could add finely chopped bell peppers, onions, or even sun-dried tomatoes to the mushroom and spinach mixture for a different flavor. Just be sure to sauté any harder vegetables until they’re tender.
Can I use a different type of cheese?
Absolutely! While the ricotta, Parmesan, and mozzarella combination is a classic, you could certainly experiment. A little crumbled feta or goat cheese mixed into the filling would add a lovely tangy flavor.
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Spinach Mushroom Ricotta Zucchini Boats
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Spinach Mushroom Ricotta Zucchini Boats are a wonderfully light yet satisfying meal. Tender zucchini shells are filled with a creamy mixture of cheeses, spinach, and mushrooms, then baked until golden and bubbly.
Ingredients
- 4 medium zucchinis, halved lengthwise and scooped out
- 2 tablespoons olive oil
- 2 cups mushrooms, sliced
- 3 garlic cloves, minced
- 3 cups fresh spinach
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon dried Italian seasoning
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish and arrange zucchini halves inside.
- Scoop out centers of zucchini halves, leaving a 1/4-inch border to form boats.
- Heat olive oil in a skillet over medium heat. Sauté mushrooms until golden. Add garlic and spinach, cook until spinach wilts. Season with salt, pepper, and Italian seasoning.
- In a bowl, combine ricotta, Parmesan, and the spinach-mushroom mixture. Stir until creamy.
- Spoon filling into zucchini boats and top with mozzarella cheese.
- Bake 20–25 minutes until zucchini is tender and cheese is melted and golden.
- Garnish with fresh basil before serving.
Notes
For a lighter version, use part-skim cheeses and add extra vegetables. Cook spinach and mushrooms thoroughly to avoid excess moisture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 40mg
Keywords: zucchini boats, spinach, mushroom, ricotta, vegetarian, summer recipe