Tasty Mushroom and Ricotta Stuffed Zucchini Boats

Coming up with satisfying, veggie-forward dinners that everyone at the table will enjoy can feel like an impossible task. Between picky eaters, busy schedules, and the desire to eat healthier, finding that perfect balance of nutritious and tasty often leaves me scratching my head at meal planning time.

That’s why these mushroom and ricotta stuffed zucchini boats have become such a favorite in our weekly rotation – they’re easy to prepare, packed with good-for-you ingredients, and so filling that even the meat-lovers at your table won’t miss a thing.

What Kind of Mushrooms Should I Use?

For stuffed zucchini boats, regular white button mushrooms or cremini mushrooms (also called baby bella mushrooms) work perfectly and are easy to find at any grocery store. Button mushrooms have a mild flavor that won’t overpower the other ingredients, while cremini mushrooms offer a slightly deeper, earthier taste. When choosing your mushrooms, look for ones that are firm and dry with no dark spots or slime – they should feel springy when you give them a gentle squeeze. Before dicing them up, just give them a quick wipe with a damp paper towel to remove any dirt, but avoid running them under water since mushrooms act like little sponges and can get waterlogged.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps based on what you have in your fridge:

• Zucchini: You can swap zucchini with yellow summer squash, or even medium-sized eggplants (though you’ll need to pre-salt eggplants for 30 minutes to remove bitterness).
• Ricotta cheese: If you’re out of ricotta, try cottage cheese (drained and blended until smooth) or a mix of cream cheese and Greek yogurt (use equal parts of each).
• Spinach: Feel free to use any leafy greens like kale, Swiss chard, or even arugula. Just remember to chop them finely and, for tougher greens like kale, cook them a bit longer.
• Mushrooms: Any mushroom variety works here – button, cremini, portobello, or shiitake. You could also replace mushrooms with finely diced eggplant or bell peppers.
• Mozzarella: Other melting cheeses work well too – try provolone, fontina, or mild cheddar. Just keep in mind that each cheese will add its own unique flavor.
• Olive oil: Any neutral cooking oil will work, like avocado oil or vegetable oil. Butter is also a tasty option.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini boats is dealing with excess moisture – failing to remove the extra water from your zucchini will leave you with a watery, messy dish. To prevent this, after scooping out the center of your zucchinis, sprinkle them with salt and let them sit for 10-15 minutes, then pat them dry with paper towels. Another common mistake is not pre-cooking your mushrooms long enough – make sure to sauté them until all their moisture has evaporated and they’re golden brown, which typically takes about 8-10 minutes. For the best texture, avoid overcrowding your baking dish – give each zucchini boat some space to ensure even cooking and proper browning of the cheese topping. To get that perfect golden-brown top, switch your oven to broil for the final 2-3 minutes of cooking, but keep a close eye on them as they can go from perfectly browned to burnt very quickly.

What to Serve With Stuffed Zucchini Boats?

These cheesy zucchini boats work great as a main dish or side, and they pair really well with a number of simple accompaniments. A fresh green salad with cherry tomatoes and a light vinaigrette makes for a perfect light dinner combo. If you’re serving these as a main course, some crusty garlic bread or warm focaccia on the side helps round out the meal nicely. For a heartier dinner, you might want to serve them alongside some herb-seasoned quinoa or brown rice to soak up all those tasty cheese and mushroom flavors.

Storage Instructions

Keep Fresh: These yummy zucchini boats will stay good in an airtight container in the fridge for up to 3 days. The cheese and mushroom filling holds up really well, making them perfect for meal prep. I like to make a batch on Sunday and enjoy them for lunch throughout the week!

Freeze: While you can freeze these stuffed zucchini boats, keep in mind that zucchini can get a bit watery when thawed. If you want to freeze them, wrap them individually in foil and store in a freezer bag for up to 2 months. Just know the texture might be slightly different when reheated.

Reheat: To warm up your zucchini boats, pop them in the oven at 350°F for about 10-15 minutes until heated through. You can also use the microwave for 1-2 minutes, though the oven method keeps them more crisp. For an extra cheesy top, sprinkle on some fresh mozzarella before reheating!

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 30-35 g
• Fat: 40-45 g
• Carbohydrates: 30-35 g

Ingredients

• 2 medium zucchini, halved lengthwise
• 1 cup chopped fresh spinach
• 1 cup diced mushrooms
• 1 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded (plus extra for topping)
• 1/4 cup parmesan cheese, grated
• 2 garlic cloves, minced
• 1 tbsp olive oil
• Salt and pepper, as desired

Step 1: Prepare the Zucchini Boats

• 2 medium zucchini, halved lengthwise

Preheat your oven to 375°F (190°C).

Slice the zucchinis in half lengthwise.

Using a spoon, carefully scoop out the centers of each half to create hollow ‘boats.’ Place them aside on a baking sheet, ready to be filled later.

Step 2: Sauté the Vegetables

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 cup diced mushrooms
• 1 cup chopped fresh spinach
• salt and pepper, as desired

Heat the olive oil in a skillet over medium heat.

Add the minced garlic and cook for about 30 seconds or until fragrant.

Stir in the diced mushrooms and sauté until they are tender, about 4-5 minutes.

Next, add the chopped spinach and cook until it’s just wilted.

I find that adding a pinch of salt here helps bring out the flavors of the vegetables.

Step 3: Prepare the Cheese Filling

• sautéed vegetables from Step 2
• 1 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• salt and pepper, as desired

Transfer the sautéed vegetables from Step 2 to a mixing bowl.

Add the ricotta cheese, mozzarella cheese, and Parmesan cheese.

Mix everything together until well combined.

Season the filling with additional salt and pepper, to taste.

Step 4: Stuff and Top the Zucchini Boats

• zucchini boats from Step 1
• cheese and vegetable filling from Step 3
• extra mozzarella cheese, shredded

Spoon the cheese and vegetable filling mixture from Step 3 into the hollowed zucchini boats prepared in Step 1.

Divide the filling evenly between the boats, pressing it in gently.

Sprinkle extra shredded mozzarella on top of each filled zucchini for a cheesy finish.

I always make sure to add a generous layer of mozzarella for the perfect golden crust.

Step 5: Bake the Stuffed Zucchini Boats

Place the stuffed and topped zucchini boats in the preheated oven.

Bake for 25–30 minutes, or until the zucchini is tender and the cheese is bubbling and golden brown.

Once done, remove from the oven and let rest a few minutes before serving.

Enjoy your warm and cheesy stuffed zucchini boats!