There’s something magical about vegetables stuffed with creamy, savory fillings—and these Stuffed Zucchini Boats have become one of my favorite comfort meals.
They’re light yet satisfying, wholesome yet indulgent, and so easy to make!
I often serve them for weeknight dinners when I want something veggie-packed without sacrificing flavor.
Why I Love This Recipe
Creamy ricotta and savory mushrooms in every bite
A healthy way to use up summer zucchini
Vegetarian-friendly and perfect for meal prep
Simple, wholesome ingredients you probably already have
What You’ll Need (Ingredient Highlights)
Zucchini – These act as your “boats” and hold all that cheesy, veggie goodness.
Ricotta cheese – Creamy, light, and the perfect balance to the sautéed vegetables.
Spinach & mushrooms – Add texture, flavor, and a nice earthy balance.
Parmesan cheese – A salty, umami kick that melts into the filling.
Garlic & onion – Aromatic base that makes everything more flavorful.
Red pepper flakes (optional) – For a subtle heat that takes it up a notch.
Fresh basil – Adds a touch of brightness when served.
Pro Tips Before You Start
Choose medium zucchini that aren’t too thin so they hold their shape well.
Use a spoon or melon baller to scoop out the centers evenly.
Don’t overcook the filling—just soften the veggies to retain texture.
If the ricotta is watery, drain it first for a thicker, creamier filling.
Want a golden crust? Broil the boats for the last 2 minutes of baking.
How to Make Stuffed Zucchini Boats
Step 1: Prep the Zucchini
Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper.
Slice each zucchini lengthwise, then scoop out the centers to form hollow “boats.” Set aside.
Step 2: Cook the Veggies
Heat olive oil in a skillet over medium heat.
Add minced garlic and chopped onion, and sauté for about 2 minutes until fragrant.
Add chopped mushrooms and cook for another 3–4 minutes until softened.
Stir in chopped spinach and cook until wilted (about 2 minutes). Remove from heat.
Step 3: Make the Filling
In the same pan, mix in ricotta cheese, grated Parmesan, and red pepper flakes if using.
Season the mixture with salt and pepper to taste.
Step 4: Assemble the Boats
Spoon the cheesy vegetable filling into each zucchini half, packing it in generously.
Arrange the filled zucchini on the prepared baking sheet.
Step 5: Bake & Serve
Bake for 20–25 minutes until the zucchini is fork-tender and the top is lightly golden.
Garnish with chopped fresh basil if desired, and serve warm!
What to Serve It With
These zucchini boats are versatile and go well with:
Garlic bread or roasted potatoes
Quinoa or couscous salad
A fresh tomato or cucumber side salad
Creamy soups or roasted vegetable medleys
Variations / Substitutions
Swap ricotta for cottage cheese or cream cheese for different textures.
Add cooked quinoa or lentils to the filling for more protein.
Use kale or Swiss chard instead of spinach.
Top with shredded mozzarella or breadcrumbs for extra crunch.
Add chopped sun-dried tomatoes or olives for a Mediterranean vibe.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F (175°C) for 10–12 minutes, or microwave gently.
You can prep the filling in advance and assemble just before baking.
Not freezer-friendly due to the high moisture content of zucchini and ricotta.
FAQs
Can I make these ahead of time?
Yes! Assemble the boats up to a day in advance and refrigerate until ready to bake.
Do I need to peel the zucchini?
Nope—leave the skin on to help the zucchini hold its shape during baking.
Can I use frozen spinach?
Yes, just thaw and squeeze out as much moisture as possible before using.
How do I keep the boats from getting soggy?
Avoid overbaking, and make sure the ricotta isn’t too watery.
Can I add meat to the filling?
Absolutely—cooked ground turkey or sausage mixes in well with the veggies and cheese.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free without any substitutions.
What can I use instead of ricotta?
Cottage cheese, goat cheese, or even mashed white beans are good swaps.
Final Thoughts
These Stuffed Zucchini Boats are the perfect balance of creamy, savory, and satisfying—all wrapped up in a tender zucchini shell.
Whether you’re feeding vegetarians, meal prepping, or just sneaking in extra veggies, this dish fits the bill.
Give them a try, and you’ll have a new go-to weeknight dinner in no time!
Creamy Stuffed Zucchini Boat
Ingredients
Method
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Slice zucchini lengthwise and scoop out the center to create “boats.”
- Heat olive oil in a skillet. Add garlic and onion, and sauté for 2 minutes.
- Add mushrooms and cook for 3–4 minutes. Stir in spinach and cook until wilted.
- Remove from heat. Stir in ricotta, Parmesan, and red pepper flakes.
- Season with salt and pepper.
- See full steps with tips & photos → https://theboatshedcafe.com/creamy-stuffed-zucchini-boats/
Notes
- Use a spoon or melon baller to scoop zucchini centers cleanly.
- If zucchini releases a lot of water, you can pre-salt and blot them before filling.
- For a touch more richness, add a bit of shredded mozzarella on top before baking.
