🥒 Spinach & Mushroom Zucchini Boats
These Spinach & Mushroom Zucchini Boats are a 35-minute dinner. Hollowed zucchini gets filled with garlicky mushrooms, wilted spinach, and a modest blanket of melted cheese. Extra-virgin olive oil starts the skillet so the filling stays Mediterranean, not heavy.
I love how the zucchini turns tender while the top browns. The mushrooms need a hot pan, and that extra garlic is not optional. 🌿
Jump to Recipe ↓ 🥒
Why You’ll Love These Boats 🌿
- 🥒 Dinner in 35 minutes
- 🍄 Browned mushrooms in the filling
- 🥬 Spinach wilted with garlic
- 🧀 Golden melted cheese on top
- 🫒 Extra-virgin olive oil in the pan
- 🍽️ Vegetable-forward weeknight bake
- 🌿 Anti-inflammatory Mediterranean plate
Why This Dish Fits an Anti-Inflammatory Mediterranean Plate
Zucchini, mushrooms, spinach, garlic, and extra-virgin olive oil are the base. Cheese is a topping, not the whole filling. The boats stay vegetable-forward instead of turning into a heavy casserole.
Scoop the zucchini, but leave a sturdy wall so the boats hold. Cook the filling until it looks dry. Wet filling makes soggy boats.
Frequently Asked Questions ❓
How do I keep the boats from getting watery? 💧
Salt the hollowed zucchini and let it sit 5 minutes, then pat dry. Cook the mushrooms until their liquid is gone before you add the spinach.
Can I add a protein? 🍗
Yes. Fold leftover shredded chicken or cooked ground turkey into the filling. The photo version is the vegetable boat.
What cheese works best? 🧀
Mozzarella for the melt and a little Parmesan for the browned top. A spoon of ricotta in the filling makes it creamier.
Can I make them ahead? 🥡
Fill the boats earlier in the day and refrigerate. Bake just before dinner so the cheese stays golden.
🥒 Spinach & Mushroom Zucchini Boats
Ingredients 🛒
For the Boats
- 2 medium zucchini, halved lengthwise
- 1 tablespoon extra-virgin olive oil
- Pinch of sea salt
For the Filling
- 1 tablespoon extra-virgin olive oil
- 8 oz (225 g) cremini mushrooms, sliced
- 2 garlic cloves, minced
- 3 cups baby spinach
- ⅓ cup ricotta or Greek yogurt
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¾ cup shredded mozzarella
- 2 tablespoons grated Parmesan
Instructions 👩🍳
- Heat the oven to 400°F (200°C). Scoop the seeds from each zucchini half, leaving a ¼-inch wall. Brush with olive oil, season with salt, and set in a baking dish.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook the mushrooms 5–6 minutes until browned and their liquid is gone. Add the garlic and cook 30 seconds.
- Add the spinach and stir until wilted. Take the pan off the heat. Stir in the ricotta or yogurt, oregano, salt, and pepper.
- Spoon the filling into the zucchini boats. Top with mozzarella and Parmesan.
- Bake 16–18 minutes, until the zucchini is tender and the cheese is browned in spots. Rest 3 minutes and serve.
Nutrition
| Nutrient | Per serving (1 boat) |
|---|---|
| Calories | 190 |
| Protein | 11g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 13g |
| Sodium | 420mg |
Estimates based on zucchini, mushrooms, spinach, ricotta, olive oil, and mozzarella. Exact numbers vary with zucchini size and how much cheese you use.
Notes & Tips 💡
- Do not scoop the zucchini too thin or the boats collapse in the oven.
- Extra-virgin olive oil in the skillet is what keeps this in Mediterranean territory.
- If the filling looks wet, cook it one more minute before you stuff the boats.
- A squeeze of lemon over the baked boats brightens the cheese and spinach.
- Leftovers keep 2 days and reheat well in a 350°F oven.
These Spinach & Mushroom Zucchini Boats are savory, cheesy, and done in 35 minutes. A simple bake built on olive oil, zucchini, mushrooms, and spinach. 🥒🍄
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
