11/13/2025
Cheesy Stuffed Zucchini Boats: Your New Favorite Weeknight Meal!
Craving comfort food that doesn't leave you feeling heavy? 🤩 What if I told you that you could have a hearty, cheesy dish packed with veggies, ready in under an hour?
These Spinach & Mushroom Stuffed Zucchini Boats are your answer! 🌿 Imagine tender zucchini filled with a rich, savory blend of wilted spinach, sautéed mushrooms, creamy ricotta, and two kinds of melted cheese, all baked to golden perfection. It's a satisfying, wholesome meal that feels indulgent but is surprisingly light and packed with nutrients. Perfect for a weeknight dinner or meal prep, this recipe is a total game-changer for getting more veggies into your diet without sacrificing flavor! 🤤
PREP TIME: 20 minutes
COOK TIME: 25-30 minutes
SERVINGS: 4 servings
NUTRITION (per serving):
- Calories: 320kcal
- Protein: 20g
- Fat: 20g
- Carbs: 15g
INGREDIENTS:
- 2 large zucchinis (about 1.5 lbs total)
- 2 tbsp olive oil, divided
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced
- 5 oz fresh spinach, roughly chopped
- 1/2 cup ricotta cheese (whole milk preferred)
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 tsp dried Italian seasoning (oregano, basil, thyme mix)
- 1/2 tsp salt, plus more for seasoning zucchini
- 1/4 tsp black pepper, plus more for topping
- Pinch of red pepper flakes (optional)
INSTRUCTIONS:
1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the zucchini halves.
2. Prepare the zucchini: Wash and trim the ends of the zucchinis. Carefully cut each zucchini in half lengthwise. Using a spoon, scoop out the pulp and seeds from each half, leaving about a 1/4-inch border around the skin. Finely chop the scooped-out zucchini pulp (you should have about 1 cup). Season the zucchini shells lightly with salt and pepper and place them cut-side up in the prepared baking dish.
3. Make the filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they have released their liquid and browned. Stir in the chopped spinach and cooked zucchini pulp. Cook for 2-3 minutes, or until the spinach has wilted completely and any excess liquid has evaporated. Remove the skillet from the heat.
5. In a medium bowl, combine the cooked vegetable mixture with the ricotta cheese, 1/2 cup of the shredded mozzarella, grated Parmesan cheese, dried Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Add red pepper flakes if using. Mix well to combine all ingredients.
6. Stuff the zucchini: Evenly divide the filling mixture among the hollowed-out zucchini shells, mounding it slightly in the center.
7. Top and bake: Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the stuffed zucchini halves. Drizzle the remaining 1 tablespoon of olive oil over the tops and add an extra grind of black pepper.
8. Bake for 25-30 minutes, or until the zucchini is tender when pierced with a fork and the cheese is melted, bubbly, and golden brown on top. For extra browning, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
9. Remove from oven and let rest for a few minutes before serving. Serve warm as a side dish or a light main course.
What's your go-to vegetable-packed dish when you want something comforting but healthy?
