Why You’ll Love This Recipe

Spinach, Mushroom, and Ricotta Stuffed Zucchini is a wholesome, low-carb dish that’s bursting with flavor and nutrients. Tender zucchini boats are filled with a savory mixture of sautéed mushrooms, wilted spinach, and creamy ricotta cheese, then baked to perfection. It’s a great vegetarian option for lunch, dinner, or even as a holiday side dish, offering comfort and nourishment in every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

zucchinifresh spinachricotta cheesemushrooms (such as cremini or button)garlicolive oilonionparmesan cheesesalt and peppernutmeg (optional)breadcrumbs (for topping, optional)

directions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

Slice the zucchini in half lengthwise and scoop out the centers to form boats, leaving about ¼ inch of flesh around the edges. Set aside.

Finely chop the scooped-out zucchini flesh and set it aside.

In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until fragrant.

Add the mushrooms and chopped zucchini flesh. Cook until tender and most of the moisture has evaporated.

Add the spinach and cook until wilted. Remove from heat and let cool slightly.

In a bowl, combine the mushroom-spinach mixture with ricotta cheese, grated parmesan, salt, pepper, and a pinch of nutmeg if using. Mix well.

Spoon the filling into the zucchini boats and place them in the prepared baking dish.

Sprinkle with breadcrumbs and extra parmesan if desired.

Bake for 25-30 minutes, or until the zucchini is tender and the tops are golden.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 20 minutesCooking time: 30 minutesTotal time: 50 minutes

Variations

Use goat cheese or feta instead of ricotta for a tangier flavor.

Add sun-dried tomatoes or roasted red peppers to the filling for extra color and depth.

Include cooked quinoa or couscous for a heartier meal.

Top with marinara sauce before baking for an Italian twist.

storage/reheating

Store stuffed zucchini in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) for about 10-15 minutes or microwave on medium power until heated through.Freeze before baking for up to 2 months; thaw in the refrigerator before cooking.

FAQs

Can I make this recipe vegan?

Yes, use plant-based ricotta and parmesan alternatives to make it fully vegan.

Do I need to peel the zucchini?

No, the skin softens during baking and helps the boats hold their shape.

Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed zucchini a day in advance and refrigerate until ready to bake.

What kind of mushrooms work best?

Cremini, button, or even shiitake mushrooms work well in this recipe.

How do I prevent the filling from being too watery?

Make sure to cook off as much moisture as possible from the vegetables before mixing with the ricotta.

Can I grill the zucchini instead of baking?

Yes, grill the empty zucchini boats first, then fill and finish under a broiler or in the oven.

What side dishes go well with this?

A fresh green salad, garlic bread, or a light soup pairs nicely with this dish.

Can I use frozen spinach?

Yes, just thaw and squeeze out excess water before using.

Is this dish gluten-free?

Yes, if you omit or use gluten-free breadcrumbs.

How do I keep the zucchini from getting mushy?

Don’t overbake, and use medium-sized zucchini for best texture.

Conclusion

Spinach, Mushroom, and Ricotta Stuffed Zucchini is a flavorful, healthy dish that’s easy to customize and perfect for any occasion. Whether you’re serving it as a vegetarian main or a hearty side, its creamy filling and tender zucchini base make it a standout on any table.