Spinach, Mushroom, and Ricotta Stuffed Zucchini

Spinach, Mushroom, and Ricotta Stuffed Zucchini is a light, flavorful, and satisfying dish that’s perfect for lunch, dinner, or even as a hearty side. Tender zucchini boats are filled with a savory mixture of sautéed mushrooms, wilted spinach, and creamy ricotta, then baked to perfection with a touch of cheese on top. It’s a wholesome and comforting meal that’s both elegant and easy to prepare.

Why You’ll Love This Recipe

I love this recipe because it’s packed with vegetables and creamy richness while still feeling light and fresh. The zucchini becomes tender without being mushy, and the filling is full of earthy mushrooms, garlicky spinach, and soft ricotta that melts beautifully. It’s a great way to use up extra veggies and makes an impressive dish that’s surprisingly simple. I also like that it’s naturally vegetarian and easy to adapt.

ingredients

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

• Zucchini (medium-sized)

• Ricotta cheese

• Fresh spinach

• Mushrooms (cremini or button), finely chopped

• Garlic, minced

• Olive oil

• Onion, finely diced

• Parmesan cheese, grated

• Mozzarella cheese (optional, for topping)

• Salt and black pepper

• Nutmeg (optional, for added depth)

directions

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

2. I cut the zucchini in half lengthwise and scoop out the centers to create “boats,” leaving enough flesh for structure. I chop the scooped-out zucchini flesh and set it aside.

3. In a skillet, I heat olive oil and sauté the onion and garlic until fragrant. Then I add the mushrooms and chopped zucchini flesh, cooking until most of the moisture evaporates.

4. I add the fresh spinach and cook just until wilted. Then I remove the pan from the heat and let the mixture cool slightly.

5. In a bowl, I mix the cooked vegetables with ricotta, Parmesan, salt, pepper, and a pinch of nutmeg if I’m using it.

6. I spoon the filling into the zucchini boats, packing it in generously, and sprinkle mozzarella on top if I want a cheesy finish.

7. I place the stuffed zucchini in the baking dish, cover it with foil, and bake for 20 minutes. Then I remove the foil and bake for another 10–15 minutes until the cheese is bubbly and golden.

8. I let them rest for a few minutes before serving, so the filling sets slightly.

Servings and timing

This recipe serves 4 people (2 halves per person). It takes about 20 minutes to prep and 30–35 minutes to bake, making it a perfect 1-hour meal from start to finish.

Variations

Sometimes I add chopped sun-dried tomatoes or fresh herbs like basil or thyme for more flavor. I’ve also stirred in a bit of cream cheese for extra richness or swapped ricotta with cottage cheese. When I want to make it heartier, I mix in cooked quinoa or shredded rotisserie chicken to the filling.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake them in a 350°F oven for about 15 minutes or microwave individual portions for 1–2 minutes. They hold up well and taste even better the next day.

FAQs

Can I make this dish ahead of time?

Yes, I often assemble the zucchini boats a few hours in advance and keep them in the fridge. When ready to bake, I just pop them into the oven—adding 5 extra minutes to the cooking time if cold.

Do I need to pre-cook the zucchini?

No, the zucchini cooks perfectly in the oven. It softens without getting mushy, especially when covered for the first half of baking.

Can I freeze the stuffed zucchini?

I don’t recommend freezing after baking, as the zucchini can get watery when thawed. But I’ve had success freezing the filling separately and stuffing fresh zucchini later.

What kind of mushrooms work best?

I usually use cremini or white button mushrooms, but I’ve also used shiitake for a deeper flavor. I just make sure to chop them finely and cook off all the moisture.

Is this dish gluten-free?

Yes, it’s naturally gluten-free as long as I use gluten-free cheese and seasonings. It’s a great option for those avoiding wheat.

Conclusion

Spinach, Mushroom, and Ricotta Stuffed Zucchini is one of my favorite ways to enjoy a healthy, flavorful meal that still feels indulgent. The filling is rich and creamy, the zucchini is tender, and the whole dish comes together beautifully in under an hour. Whether I serve it as a main or a side, it’s always a hit—and one I keep coming back to whenever I want something comforting and nourishing.

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