Do you cook zucchini boats before stuffing?

You don’t have to—but pre-baking for 8–10 minutes at 375°F helps create a firmer texture and prevents sogginess. It’s a good move if you prefer tender, less watery boats.

Do you eat the skin on zucchini boats?

Yes! Zucchini skin is totally edible and holds the structure during baking. It’s also full of fiber and nutrients, so there’s no reason to peel it.

Why are my zucchini boats soggy?

Soggy boats usually result from excess water. Pre-bake the zucchini, fully cook mushrooms, and squeeze spinach dry before mixing. Avoid overbaking, and skip watery fillings like raw tomatoes.

What goes with zucchini boats?

They pair beautifully with grain salads, roasted veggies, grilled proteins, or light soups. For example, a citrusy quinoa salad or roasted garlic green beans works well on the side.

Easy Spinach Mushroom and Ricotta Stuffed Zucchini Boats

Name: Spinach Mushroom and Ricotta Stuffed Zucchini Boats
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 cup low-fat ricotta cheese; 2 whole medium zucchini; 2 cups fresh spinach (or ¼ cup defrosted frozen spinach); ½ cup sliced mushrooms; 1 teaspoon minced garlic; Additional seasonings if desired; Cooking spray

Spinach Mushroom and Ricotta Stuffed Zucchini Boats Recipe for Easy Weeknight Comfort

Print Recipe

These spinach mushroom and ricotta stuffed zucchini boats are creamy, protein-rich, and simple to prepare—perfect for weeknight dinners or healthy meal prep.

Author: Elena Brooks
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 2 servings
Category: Vegetarian
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1/2 cup low-fat ricotta cheese
2 whole medium zucchini
2 cups fresh spinach (or ¼ cup defrosted frozen spinach)
½ cup sliced mushrooms
1 teaspoon minced garlic
Additional seasonings if desired
Cooking spray

Instructions

Preheat oven to 375°F and lightly spray a baking dish.
Slice zucchini in half lengthwise and scoop out the centers.
Optional: Bake zucchini halves for 8–10 minutes to pre-soften.
Sauté mushrooms in a pan over medium heat until browned.
Add garlic and spinach; cook until wilted or heated through.
6. In a bowl, mix sautéed vegetables with ricotta and seasonings.
Spoon mixture into zucchini boats and place in baking dish.
Bake for 20–25 minutes until tops are set and zucchini is tender.
Optional: Broil for 2–3 minutes to brown the tops.

Notes

Use fresh or frozen spinach, just be sure to squeeze out extra water. Pre-baking the zucchini reduces sogginess.

Nutrition

Serving Size: 1 boat
Calories: 160
Sugar: 4g
Sodium: 200mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 11g
Cholesterol: 18mg

Find it online: https://proteinmealsdaily.com/spinach-mushroom-and-ricotta-stuffed-zucchini-boats/