🥒🍄 Spinach, Mushroom & Ricotta Stuffed Zucchini Boats (Mediterranean Style)
These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a light yet satisfying Mediterranean-inspired dish. Tender zucchini halves are filled with a creamy mixture of ricotta, sautéed mushrooms, and spinach, then baked with herbs and cheese until golden. Perfect for a healthy lunch, dinner, or elegant side dish. 🌿
🥗 Ingredients
For the Zucchini Boats
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4 medium zucchini
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1 tablespoon olive oil
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Salt and black pepper
For the Filling
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1 cup ricotta cheese
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1 cup fresh spinach, chopped
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1 cup mushrooms, finely chopped
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2 cloves garlic, minced
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¼ cup grated Parmesan cheese
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½ cup shredded mozzarella
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1 teaspoon dried oregano
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½ teaspoon paprika
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1 tablespoon olive oil
Optional topping
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Extra mozzarella or Parmesan
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Fresh parsley or basil
👩🍳 Instructions
1️⃣ Prepare the zucchini
Preheat oven to 190°C / 375°F.
Slice zucchini lengthwise and scoop out the center flesh with a spoon to create “boats.”
Lightly brush with olive oil, sprinkle with salt and pepper, and place on a baking tray.
2️⃣ Cook the filling
Heat olive oil in a skillet over medium heat.
Add:
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garlic
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chopped mushrooms
Cook for 3–4 minutes until softened.
Add chopped spinach and cook until wilted.
Remove from heat and let cool slightly.
3️⃣ Mix the cheese filling
In a bowl combine:
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ricotta
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Parmesan
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mozzarella
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oregano
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paprika
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sautéed spinach and mushrooms
Mix well.
4️⃣ Stuff the zucchini
Spoon the filling into each zucchini boat.
Top with extra mozzarella or Parmesan.
5️⃣ Bake
Bake for 20–25 minutes until the zucchini is tender and the cheese is melted and golden.
6️⃣ Garnish
Sprinkle with fresh parsley or basil before serving.
🍽️ Serving Suggestions
These zucchini boats pair beautifully with:
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Mediterranean tomato cucumber salad
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Quinoa or couscous
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Grilled chicken or fish
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Garlic yogurt sauce
✨ Why You’ll Love This Recipe
✔ Low-carb and nutrient-rich
✔ Vegetarian Mediterranean meal
✔ Creamy, cheesy filling with earthy mushrooms
✔ Perfect for meal prep
✔ Ready in about 35 minutes
❓ Q & A
Q: Can I add protein to this recipe?
Yes! Add cooked chicken, turkey, or chickpeas to the filling.
Q: How do I keep zucchini from becoming watery?
Lightly salt the zucchini and let it sit 10 minutes, then pat dry before filling.
Q: Can I make this ahead of time?
Yes. Assemble the zucchini boats and refrigerate up to 24 hours before baking.
Q: Can I freeze stuffed zucchini boats?
Yes, but they are best frozen before baking and cooked fresh later.
Q: What other cheeses work well?
Feta, goat cheese, or provolone add great Mediterranean flavor.
⭐ Tip: Mix a spoon of sun-dried tomatoes or olives into the filling for an even richer Mediterranean taste.
