This elegant stuffed zucchini recipe transforms humble vegetables into a stunning, restaurant-quality dish that’s surprisingly simple to make. Tender zucchini boats are filled with a savory mixture of sautéed mushrooms, vibrant spinach, and creamy ricotta cheese, then baked to perfection. Whether served as an impressive appetizer, hearty side dish, or light main course, these stuffed zucchinis deliver Mediterranean flavors in every bite.

Why You’ll Love This Recipe

• Perfect balance of flavors with creamy cheese, earthy mushrooms, and garden-fresh zucchini
• Naturally low-carb and gluten-free while still being incredibly satisfying
• Versatile enough to serve as an appetizer, side dish, or main course
• Make-ahead friendly for stress-free entertaining or meal prep
• Customizable with variations to suit your taste preferences and dietary needs

Ingredients

• Zucchini: Choose medium-sized zucchini with firm, unblemished skin for the best results. Medium zucchini create the perfect “boat” size for stuffing.
• Olive Oil: Use a good quality extra virgin olive oil for sautéing the vegetables. The fruity notes enhance the Mediterranean flavors of this dish.
• Onion: A small onion provides the aromatic foundation. Yellow onions work best, but white or sweet onions are good substitutes.
• Garlic: Fresh garlic cloves add essential flavor. If you’re a garlic lover, feel free to increase the amount to suit your taste.
• Mushrooms: Baby bella (cremini) mushrooms offer a deeper, earthier flavor, while white button mushrooms provide a milder taste. Either variety works beautifully in this recipe.
• Spinach: Fresh spinach wilts down dramatically, adding color, nutrients and a subtle earthy flavor. Baby spinach is more tender, while regular spinach has a more pronounced flavor.
• Italian Seasoning: This herb blend typically includes basil, oregano, rosemary, thyme, and marjoram. If you don’t have the blend, use any combination of these herbs.
• Red Pepper Flakes: These add a gentle heat that balances the richness of the cheese. Omit if you prefer a milder dish.
• Ricotta Cheese: The star of the filling. Whole milk ricotta provides the creamiest texture, but part-skim works well for a lighter option.
• Parmesan Cheese: Adds a salty, umami depth to the filling. Freshly grated provides the best flavor, but pre-grated will work in a pinch.
• Mozzarella: An optional topping that creates a beautiful golden crust. Fresh or low-moisture mozzarella both work well.
• Fresh Herbs: Basil or parsley brighten the dish with color and fresh flavor. Choose based on your preference or what you have available.

Variations

Mediterranean Version

Transform this dish with Mediterranean-inspired flavors by adding chopped Kalamata olives, sun-dried tomatoes, and crumbled feta cheese to the filling. Replace the Italian seasoning with dried oregano and garnish with fresh dill instead of basil for an authentic Greek twist.

Vegan Adaptation

Create a plant-based version by replacing the ricotta with a tofu ricotta substitute (blended firm tofu, nutritional yeast, lemon juice, and herbs). Skip the Parmesan and top with vegan cheese shreds or a sprinkle of seasoned breadcrumbs mixed with olive oil for a crispy finish.

Protein-Packed Version

Incorporate browned Italian sausage, ground turkey, or diced chicken into the filling for a more substantial main dish. The meat adds savory depth that complements the vegetable and cheese components perfectly, making this a complete one-dish meal.

How to Make the Recipe

Step 1: Prepare the Zucchini

Start by preheating your oven to 375°F and lightly greasing a baking dish to prevent sticking. Cut each zucchini in half lengthwise, creating boat-shaped vessels for your filling. Using a small spoon or melon baller, carefully scoop out the seeds and soft center of each zucchini half, leaving about 1/4 inch of flesh around the edges to maintain structural integrity. Lightly salt the hollowed zucchini and set aside on paper towels to draw out excess moisture while you prepare the filling.

Step 2: Create the Savory Filling

Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent and soft. Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to burn it. Introduce the chopped mushrooms to the pan and cook until they release their moisture and begin to brown, about 5-6 minutes. Stir in the chopped spinach, Italian seasoning, and red pepper flakes (if using), cooking just until the spinach wilts down completely, approximately 2 minutes.

Step 3: Assemble and Bake

Transfer the sautéed vegetable mixture to a mixing bowl and allow it to cool slightly before adding the ricotta and Parmesan cheese. Mix thoroughly and season with salt and black pepper to taste. Pat the zucchini boats dry with paper towels to remove the extracted moisture, then arrange them in your prepared baking dish. Generously fill each zucchini boat with the ricotta mixture, mounding it slightly. If using, sprinkle shredded mozzarella over the top of each stuffed zucchini. Bake uncovered for 20-25 minutes, until the zucchini is tender when pierced with a fork and the cheese topping is golden brown and bubbly.

Tips for Making the Recipe

• Don’t skip salting the zucchini – this crucial step removes excess moisture that would otherwise make your dish watery
• For more developed flavor, let the mushrooms cook until golden brown before adding the spinach
• If your zucchini boats are wobbly in the pan, slice a thin strip from the bottom to create a flat surface
• Reserve the scooped zucchini flesh to add to soups, omelets, or pasta sauce rather than discarding it
• For a speedier version, use pre-chopped mushrooms and baby spinach which requires no additional chopping
• Test for doneness by inserting a knife into the zucchini – it should meet just slight resistance

How to Serve

Serve these stuffed zucchini boats hot from the oven with a sprinkle of fresh basil or parsley for a pop of color and flavor. For a complete meal, pair with a simple side salad dressed with lemon vinaigrette or a slice of crusty whole-grain bread. These zucchini boats also complement roasted meats beautifully or can stand alone as a vegetarian main course. For an elegant presentation, drizzle a small amount of good quality olive oil or balsamic glaze over the top just before serving, and provide extra grated Parmesan at the table.

Make Ahead

This recipe is ideal for busy weeknights or entertaining because several components can be prepared in advance. The zucchini can be hollowed out and stored in the refrigerator for up to 24 hours (place on paper towels and cover with plastic wrap). The filling can be prepared up to 2 days ahead and refrigerated in an airtight container. When ready to serve, simply assemble and bake, adding 5-7 minutes to the baking time if the components are cold from the refrigerator. Fully assembled but unbaked stuffed zucchini can be refrigerated for up to 8 hours before baking. Leftovers reheat beautifully in a 350°F oven for 10-15 minutes and will keep in the refrigerator for up to 3 days.

FAQs

Can I freeze stuffed zucchini?

While you can freeze stuffed zucchini, the texture of the zucchini may change slightly upon thawing. For best results, freeze after baking and cooling completely. Wrap individual portions in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until heated through.

How do I prevent my stuffed zucchini from becoming watery?

The key is properly preparing the zucchini before stuffing. After hollowing out the zucchini, salt them and let them sit for 15-20 minutes to draw out excess moisture. Pat them thoroughly dry with paper towels before filling. Additionally, make sure your filling isn’t too wet – if your spinach or mushrooms released a lot of liquid during cooking, drain it off before mixing with the cheese.

Can I use yellow summer squash instead of zucchini?

Absolutely! Yellow summer squash works perfectly as a substitute for zucchini in this recipe. The preparation method remains the same, though yellow squash sometimes has a slightly sweeter flavor that pairs beautifully with the savory filling.

How can I make this recipe more substantial for a main course?

To transform this into a heartier main dish, consider adding protein such as cooked and crumbled Italian sausage, shredded rotisserie chicken, or white beans to the filling. You can also serve the stuffed zucchini over a bed of cooked quinoa, farro, or brown rice to create a complete meal that’s still vegetable-forward.

Conclusion

These Spinach, Mushroom, and Ricotta Stuffed Zucchini boats represent the perfect blend of wholesome ingredients, impressive presentation, and incredible flavor. Whether you’re looking for a way to use summer zucchini abundance, need a crowd-pleasing vegetarian option, or simply want to incorporate more vegetables into your meals, this versatile recipe delivers on all fronts. With its make-ahead convenience and endless customization possibilities, it’s bound to become a regular in your recipe rotation. Give it a try tonight and discover a new favorite way to enjoy zucchini!

Print