Ingredients

You’ll need just a handful of wholesome ingredients to create this dish. Each plays a distinct role in building layers of flavor and texture.

For the Zucchini Boats

  • 2 medium zucchinis – Firm, medium-sized zucchini works best for even cooking and easy stuffing.
  • 1 tablespoon extra virgin olive oil – Helps achieve tender, golden edges and enhances flavor.
  • Salt and pepper – To season the zucchini before baking.

For the Filling

  • ½ cup sliced mushrooms – Button or cremini mushrooms add umami richness.
  • 1 cup fresh spinach (roughly chopped) – Provides color, nutrition, and freshness.
  • 1 teaspoon minced garlic – Adds aromatic depth.
  • ½ cup ricotta cheese – The creamy core of the filling; choose whole milk ricotta for richness.
  • ¼ cup shredded mozzarella (plus extra for topping) – Adds meltiness and a satisfying pull.
  • 2 tablespoons grated Parmesan cheese – Brings a sharp, salty finish to the mix.
  • ¼ teaspoon nutmeg (optional) – A subtle touch that enhances ricotta’s creaminess.

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a baking dish or tray with parchment paper or lightly grease it with olive oil.

Step 2: Prepare the Zucchini

Slice each zucchini lengthwise to create two halves. Using a spoon or melon baller, carefully scoop out the centers, leaving a thin layer of flesh to form the “boat.” Reserve a small portion of the scooped-out zucchini flesh — you can finely chop and mix it into the filling for added moisture.

Brush the hollowed zucchini halves with olive oil and sprinkle with salt and pepper. Place them in the prepared baking dish, cut side up.

Step 3: Sauté the Vegetables

Heat a skillet over medium heat and add a drizzle of olive oil. Add garlic and sauté for about 30 seconds until fragrant. Then add the mushrooms and cook for 4–5 minutes until golden and softened. Add the chopped spinach and cook just until wilted. Remove from heat and let the mixture cool slightly.

Step 4: Prepare the Filling

In a medium bowl, combine ricotta cheese, Parmesan, a bit of mozzarella, and the cooled spinach-mushroom mixture. Add nutmeg if desired, and season with salt and pepper to taste. Stir until creamy and well mixed.

Step 5: Fill the Zucchini Boats

Spoon the ricotta mixture evenly into the prepared zucchini halves. Distribute the filling generously, pressing lightly to pack it in.

Step 6: Add the Toppings

Top each zucchini boat with the remaining mozzarella cheese and a few sautéed mushroom slices for presentation.

Step 7: Bake

Bake uncovered for 20–25 minutes, or until the zucchini is tender and the cheese is melted and slightly golden. For an extra touch of browning, switch to broil for the last 2–3 minutes of baking.

Step 8: Serve

Remove from the oven and allow the boats to cool for a few minutes before serving. Garnish with fresh parsley or basil if desired.