Name: Spinach, Mushroom, and Ricotta Stuffed Zucchini Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 4 medium zucchini, halved lengthwise and scooped out; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 cup mushrooms, finely chopped; 2 cups fresh spinach, chopped; 1 cup ricotta cheese; 1/4 cup grated Parmesan cheese; 1/2 teaspoon dried Italian seasoning; Salt and black pepper to taste; 1/2 cup shredded mozzarella cheese; Fresh basil or parsley, for garnish

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Get ready to meet your new favorite weeknight dish: Spinach, Mushroom, and Ricotta Stuffed Zucchini. There’s just something magical about the way tender zucchini boats cradle a creamy, savory filling of sautéed mushrooms, wilted spinach, and fluffy ricotta—all finished with a golden, bubbly cheese topping. This Mediterranean-inspired recipe checks every box: it’s wholesome, generous on flavor, and special enough to serve at a dinner party yet simple enough for busy evenings. Plus, even veggie skeptics find these irresistible!

Spinach, Mushroom, and Ricotta Stuffed Zucchini Recipe - Recipe Image

Ingredients You’ll Need

Here’s what makes this dish really shine: a line-up of fresh, straightforward ingredients that each bring color, flavor, or comfort. Every component serves a purpose—from creating the perfect creamy center to adding that final hit of freshness on top. Trust me, using good-quality produce and cheese really pays off here!

Zucchini: The sturdy base for our boats, with a mild flavor that pairs beautifully with the cheesy filling.
Olive Oil: Adds richness to the sautéed veggies and keeps everything moist and luscious.
Onion: Provides savory depth and a gentle sweetness after sautéing.
Garlic: Essential for punchy, aromatic flavor—don’t skimp on it!
Mushrooms: They bring earthy notes and juicy texture that play so well with spinach and cheese.
Fresh Spinach: Infuses the filling with color and a gentle bitterness that cuts through the richness.
Ricotta Cheese: Gives the stuffing its dreamy, creamy feel while keeping it light.
Parmesan Cheese: Lends a salty, nutty kick that really wakes up the mix.
Dried Italian Seasoning: For an instant Mediterranean vibe; feel free to use a homemade blend.
Salt and Black Pepper: Simple but crucial for bringing all the flavors into balance.
Mozzarella Cheese (optional): Melts into a golden, stretchy topping—highly recommended for cheese lovers.
Fresh Basil or Parsley (optional): Scattering these herbs on top gives a bright, fresh finish.

How to Make Spinach, Mushroom, and Ricotta Stuffed Zucchini

Step 1: Prepare the Zucchini Boats

Begin by preheating your oven to 375°F (190°C). Slice each zucchini in half lengthwise and use a spoon to gently scoop out the seeds and some flesh, leaving about a quarter-inch border. This creates the perfect cradle for our delicious filling. Nestle the hollowed zucchini halves cut-side up in a lightly greased baking dish so they’re ready for stuffing.

Step 2: Cook the Vegetables

In a skillet set over medium heat, pour in the olive oil and let it warm up until shimmering. Toss in the finely chopped onion and cook for a few minutes until it softens and turns translucent. Next, add your minced garlic and chopped mushrooms, letting them sizzle and release their moisture—this step adds so much depth and savoriness. Stir in the chopped spinach last, just until wilted, and then remove everything from the heat to cool slightly.

Step 3: Mix the Filling

Spoon the sautéed veggies into a mixing bowl and let them cool for a minute or two—this keeps the ricotta from melting too soon. Add in the ricotta cheese, grated Parmesan, dried Italian seasoning, a hearty pinch of salt, and freshly cracked black pepper. Mix until everything is creamy and beautifully melded. The filling should be thick and satisfying, just begging to be tucked into those zucchini boats!

Step 4: Stuff the Zucchini

Generously spoon the spinach, mushroom, and ricotta mixture evenly into each zucchini half, letting it mound up a bit for extra indulgence. If you’re a mozzarella fiend, sprinkle a layer on top for gooey meltiness. Arrange them so they’re snug in the baking dish, which helps everything cook evenly.

Step 5: Bake to Perfection

Pop your baking dish into the oven and bake for 20–25 minutes. You’ll know they’re done when the zucchini is fork-tender and the cheesy tops are golden and bubbling. The aroma in your kitchen will be absolutely out of this world. Give your spinach, mushroom, and ricotta stuffed zucchini a final touch with fresh herbs just before serving for maximum color and vibrancy.

How to Serve Spinach, Mushroom, and Ricotta Stuffed Zucchini

Garnishes

A sprinkle of freshly chopped basil or parsley right before serving wakes up all the flavors and gives your Spinach, Mushroom, and Ricotta Stuffed Zucchini a gorgeous, fresh finish. You could also zest a little lemon over the top for a subtle brightness that cuts through the richness of the filling.

Side Dishes

These stuffed zucchini boats pair beautifully with a simple side salad—think peppery arugula tossed with lemon vinaigrette—or a mound of fluffy quinoa for extra protein. Warm crusty bread is a classic if you want to soak up any stray cheesy filling, or roasted potatoes if you’re feeling hearty.

Creative Ways to Present

Turn your Spinach, Mushroom, and Ricotta Stuffed Zucchini into party-worthy finger food by slicing the boats into smaller pieces for a crowd-friendly appetizer tray. Or, serve the boats atop a bed of herbed couscous and drizzle with homemade tomato sauce for a more substantial main course. You can even tuck them into lunchboxes for a satisfying make-ahead meal!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, simply let your spinach, mushroom, and ricotta stuffed zucchini cool to room temperature, then refrigerate them in an airtight container. They’ll keep well for up to three days and taste just as delicious reheated—sometimes even better, as the flavors deepen overnight.

Freezing

You can definitely freeze these stuffed zucchini for longer storage. Place cooled, unbaked or baked boats on a parchment-lined tray, freeze until firm, then transfer to a freezer-safe bag. They’ll keep for up to three months. When you’re ready, just bake or reheat straight from the freezer—no need to thaw!

Reheating

To reheat, place your spinach, mushroom, and ricotta stuffed zucchini in a baking dish, cover with foil, and warm in a 350°F oven for about 15 minutes (or until hot throughout). If you’re in a rush, microwave on medium in a covered dish, but the oven will help keep the tops nice and bubbly.

FAQs

Can I make Spinach, Mushroom, and Ricotta Stuffed Zucchini vegan?

Absolutely! Swap the ricotta and mozzarella for plant-based cheese alternatives and make sure your Parmesan is vegan-friendly. You can sauté extra mushrooms or add cooked lentils for heartiness, and the result will still be deliciously satisfying.

What’s the best way to scoop out zucchini boats without tearing them?

Use a small spoon (or a melon baller, if you have one) and gently work along the length, leaving about a quarter-inch wall so the boats hold their shape. Go slowly, and you’ll avoid any accidental tears.

Can I use frozen spinach instead of fresh?

Yes! Just make sure to thaw and squeeze out as much water as possible. Frozen spinach is convenient and still packs plenty of nutrients, but you’ll need about 1/2 cup squeezed dry to replace the fresh.

How do I make this dish higher in protein?

Stir in cooked quinoa or lentils to the ricotta mixture. These blend right in without overwhelming the flavors, turning your Spinach, Mushroom, and Ricotta Stuffed Zucchini into a truly hearty main course.

Can I prepare the filling in advance?

You sure can! The filling holds beautifully in the fridge (covered) for up to 24 hours. When ready to use, simply stuff and bake the zucchini as usual—perfect for meal prep or entertaining.

Final Thoughts

I can’t encourage you enough to give Spinach, Mushroom, and Ricotta Stuffed Zucchini a whirl—whether you’re feeding a family, meal-prepping for the week, or treating yourself to something special. This recipe proves that vegetables can be wondrously comforting and packed with flavor, meal after meal. Happy cooking!

Spinach, Mushroom, and Ricotta Stuffed Zucchini Recipe

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4.6 from 13 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Delicious and healthy, these Spinach, Mushroom, and Ricotta Stuffed Zucchini are a flavorful vegetarian dish that makes a satisfying main course or side. Tender zucchini boats are filled with a savory mixture of mushrooms, spinach, ricotta, and Parmesan, topped with melty mozzarella, and baked to perfection.

Ingredients

Scale

Zucchini:

4 medium zucchini, halved lengthwise and scooped out

Vegetable Filling:

1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 cup mushrooms, finely chopped
2 cups fresh spinach, chopped

Cheese Mixture:

1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
Salt and black pepper to taste

Optional Toppings:

1/2 cup shredded mozzarella cheese
Fresh basil or parsley, for garnish

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
Scoop and Prepare Zucchini: Place zucchini halves in the baking dish, cut side up. Scoop out centers, leaving a 1/4-inch border.
Cook Vegetables: In a skillet, sauté onion in olive oil until soft. Add garlic, mushrooms, and cook until mushrooms release moisture. Add spinach and cook until wilted.
Combine Filling: In a bowl, mix cooked vegetables with ricotta, Parmesan, Italian seasoning, salt, and pepper.
Fill Zucchini: Spoon filling into zucchini boats. Top with mozzarella if desired.
Bake: Bake for 20–25 minutes until zucchini is tender and tops are golden.
Garnish and Serve: Garnish with fresh herbs before serving.