Spinach, Mushroom, and Ricotta Stuffed Zucchini

Spinach, Mushroom, and Ricotta Stuffed Zucchini is a light, wholesome dish that’s full of fresh flavor and creamy comfort. Hollowed-out zucchini halves are filled with a savory mix of sautéed mushrooms, spinach, and creamy ricotta, then baked until tender and golden. It’s the kind of meal I turn to when I want something satisfying but still nutritious—and it works just as well as a vegetarian main or a flavorful side dish.

Why You’ll Love This Recipe

I love this recipe because it’s both hearty and healthy. The ricotta makes the filling creamy and rich without being heavy, while the mushrooms and spinach bring deep, earthy flavor. Zucchini boats are easy to prepare and naturally portioned, which makes serving a breeze. It’s a great way for me to use up summer zucchini or get a vegetarian dish on the table that feels comforting and complete.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Medium zucchini

• Ricotta cheese

• Fresh spinach (or frozen, thawed and drained)

• Mushrooms, finely chopped

• Garlic, minced

• Olive oil

• Grated Parmesan cheese

• Egg (for binding)

• Salt and pepper

• Italian seasoning or dried herbs (optional)

• Mozzarella cheese (optional, for topping)

directions

1. I preheat the oven to 375°F (190°C) and lightly grease a baking dish.

2. I slice the zucchini in half lengthwise and scoop out the centers with a spoon, leaving a border to form boats. I chop the scooped-out flesh and set it aside.

3. In a skillet, I heat olive oil and sauté the mushrooms, chopped zucchini flesh, and garlic for 5–6 minutes until soft and fragrant.

4. I stir in the spinach and cook until wilted (or until heated through if using frozen). I season with salt, pepper, and herbs.

5. I remove the pan from heat and let the mixture cool slightly. Then I stir in the ricotta, Parmesan, and egg until combined.

6. I spoon the filling into the zucchini halves, pressing it in firmly. If I’m using mozzarella, I sprinkle it over the top.

7. I bake the stuffed zucchini for 25–30 minutes, until the zucchini is tender and the top is lightly golden.

8. I let them rest for a few minutes before serving warm.

Servings and timing

This recipe makes about 4 servings (1 zucchini per person, halved). It takes roughly 15 minutes to prep and 30 minutes to bake, so I can have it ready in about 45 minutes total.

Variations

Sometimes I swap the ricotta for goat cheese or cottage cheese for a different texture. If I want extra protein, I add cooked quinoa or lentils to the filling. For a spicier version, I toss in red pepper flakes or use pepper jack cheese instead of mozzarella. I’ve also topped them with breadcrumbs for a crispy finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in the oven at 350°F (175°C) for about 10–15 minutes, or until heated through. The microwave works too, but I prefer the oven to keep the texture intact. These also freeze well before baking—just thaw and bake when ready.

FAQs

Do I need to cook the zucchini before stuffing?

No, I don’t pre-cook the zucchini—it softens perfectly in the oven while baking with the filling inside.

Can I make this dish ahead of time?

Yes, I often prepare the zucchini boats and filling ahead, store them covered in the fridge, and bake them just before serving.

What kind of mushrooms should I use?

I usually go with cremini or white button mushrooms. They’re easy to find and have a great texture when cooked down.

Is there a dairy-free option?

Yes, I’ve made these using dairy-free ricotta alternatives and nutritional yeast instead of Parmesan. It still tastes rich and delicious.

Can I grill the stuffed zucchini instead of baking?

Absolutely. I wrap them in foil and place them over medium heat on the grill for about 20–25 minutes until tender.

Conclusion

Spinach, Mushroom, and Ricotta Stuffed Zucchini is a fresh, flavorful way to enjoy vegetables in a comforting and satisfying form. It’s easy to adapt, perfect for weeknights, and makes a beautiful addition to any table. Whether I’m serving it as a main course or a hearty side, it always hits the spot.