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The Boat Shed Kitchen

Creamy Stuffed Zucchini Boat

Zucchini halves are roasted with a creamy, savory spinach-mushroom-ricotta filling for a warm, veggie-forward dish that’s simple yet elegant.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 3¼ medium zucchini halved lengthwise and scooped out
  • 1 tablespoon olive oil
  • 1¼ cloves garlic minced
  • 1 small onion finely chopped
  • 1 cup mushrooms chopped
  • 1¼ cups fresh spinach chopped
  • 1 cup ricotta cheese
  • ¼ cup Parmesan cheese grated
  • ¼ teaspoon red pepper flakes optional
  • Salt and pepper to taste
  • Fresh basil optional, for garnish

Method
 

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Slice zucchini lengthwise and scoop out the center to create “boats.”
  3. Heat olive oil in a skillet. Add garlic and onion, and sauté for 2 minutes.
  4. Add mushrooms and cook for 3–4 minutes. Stir in spinach and cook until wilted.
  5. Remove from heat. Stir in ricotta, Parmesan, and red pepper flakes.
  6. Season with salt and pepper.
  7. 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.