Spinach, Mushroom, and Ricotta Stuffed Zucchini is every bit as delicious as it sounds: tender zucchini boats overflowing with a creamy, savory mixture of fresh veggies and cheeses. This vegetarian main course brings together the hearty earthiness of mushrooms, the delicate silkiness of ricotta, and the vibrant pop of spinach for an Italian-inspired dinner that feels comforting yet refreshingly light. It’s a gorgeous way to showcase zucchini—especially in those peak summer months—but truly, this is a dish you’ll want to revisit all year long, whether you’re looking for a healthy family meal or an impressive, crowd-pleasing centerpiece.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity: each ingredient earns its spot and plays a key role in making the Spinach, Mushroom, and Ricotta Stuffed Zucchini so irresistible. From the crisp, mild zucchini acting as our “boats,” to the creamy ricotta binding the filling, you’ll find every element brings something special to the table. Let’s take a look at what you’ll need—and why you’ll love using it.
- Zucchini: The perfect vessel; tender, mild, and soaks up all the savory flavors while holding everything together.
- Olive oil: Adds richness and depth, helping vegetables sauté to golden perfection without sticking.
- Onion: Brings sweetness and a savory backbone to the filling; it’s the aromatic start to the flavor base.
- Garlic: Just two cloves add loads of classic Italian zing—don’t skip it if you want that unmistakable aroma!
- Mushrooms: Their earthy flavor and meaty texture give the filling fantastic heartiness.
- Fresh spinach: Packed with vitamins and color, it wilts down into the blend for a nutritious boost and beautiful green hue.
- Ricotta cheese: The creamy star of the show; brings lightness and binds the filling so it’s luxuriously smooth.
- Grated Parmesan cheese: Adds just the right amount of saltiness and a nutty, umami depth.
- Shredded mozzarella (optional): Melts to a golden, gooey topping that makes the zucchini boats extra tempting.
- Dried Italian herbs: This blend brings a classic aroma reminiscent of your favorite trattoria.
- Salt and black pepper: Fine-tune the flavors and let each ingredient shine; add to taste.
How to Make Spinach, Mushroom, and Ricotta Stuffed Zucchini
Step 1: Prep the Zucchini “Boats”
First things first: get your oven preheated to 375°F (190°C) and line a baking dish with parchment or give it a light greasing. Slice your zucchinis in half lengthwise, then use a spoon to gently scoop out the centers, leaving about a 1/4-inch shell—this makes the perfect pocket for all that delicious filling. Arrange your hollowed-out zucchini halves in the baking dish, cut side up, ready to be stuffed.
Step 2: Sauté the Aromatics and Veggies
Heat up the olive oil in a skillet over medium heat, then toss in your chopped onions. Let them cook until soft and sweet, just a couple of minutes does the trick. Next, stir in the minced garlic for that hit of classic Italian aroma. Add your mushrooms and sauté until they’ve softened and any liquid they’ve released is gone—this brings out their deep, earthy flavor. Lastly, fold in the chopped spinach and cook until just wilted, for a gorgeous pop of color and extra nutrients.
Step 3: Make the Creamy Filling
Take your mushroom and spinach mixture off the heat and let it cool slightly. In a mixing bowl, combine it with ricotta, grated Parmesan, Italian herbs, and a sprinkle of salt and pepper. Give it all a good mix until smooth and creamy. This mixture is what makes the Spinach, Mushroom, and Ricotta Stuffed Zucchini truly irresistible, every bite is packed with creamy, savory goodness.
Step 4: Stuff and Top the Zucchini
Now comes the fun part! Spoon the ricotta-mushroom-spinach filling generously into each zucchini shell, pressing it in gently so every nook is filled. If you love a golden, cheesy top, scatter a little shredded mozzarella over each stuffed zucchini, but feel free to leave it off for a lighter touch.
Step 5: Bake Until Bubbly and Golden
Slide your baking dish into the oven and let the magic happen. Bake for 20–25 minutes, until the zucchini is fork-tender, and that cheesy topping is melted and lightly golden. Let them cool for a few minutes before serving—you want the filling to set just a bit so each piece holds together on your plate.
How to Serve Spinach, Mushroom, and Ricotta Stuffed Zucchini
Garnishes
A flourish of fresh herbs on top—think chopped parsley, basil leaves, or even a sprinkle of chives—really elevates the look and flavor of your Spinach, Mushroom, and Ricotta Stuffed Zucchini. For a touch of brightness, you can also finish with a little lemon zest or an extra grating of Parmesan just before serving.
Side Dishes
This dish is filling enough to be the star, but it pairs beautifully with a simple green salad tossed in lemony vinaigrette, or a side of warm, crusty whole grain bread to soak up every bit of cheesy, veggie goodness. Roasted potatoes or a tangy tomato salad can also round out the meal, making it a feast suitable for any occasion.
Creative Ways to Present
For a fun twist, try serving your Spinach, Mushroom, and Ricotta Stuffed Zucchini as part of a Mediterranean platter—arrange the boats with olives, marinated artichokes, and roasted red peppers for a tapas-style spread. Or slice them into smaller pieces and offer as party appetizers; their vibrant colors and creamy filling make a standout starter.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Spinach, Mushroom, and Ricotta Stuffed Zucchini (which is rare because they’re so irresistible!), simply let them cool to room temperature, then transfer to an airtight container. They’ll keep happily in the refrigerator for up to three days, perfect for quick lunches or a no-fuss dinner.
Freezing
While these zucchini boats are best enjoyed fresh, you can freeze them after baking. Let them cool completely, wrap tightly in plastic wrap or foil, and store in a freezer-safe container. When ready to enjoy, defrost overnight in the refrigerator to prevent watery filling and mushy zucchini.
Reheating
To reheat Spinach, Mushroom, and Ricotta Stuffed Zucchini, place them in a baking dish and warm in a 350°F oven, uncovered, for about 10–15 minutes. This keeps the filling creamy, the cheese melty, and the zucchini just the right texture. You can also microwave individual portions in 30-second bursts to avoid overcooking.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw it and squeeze out any excess moisture first. Frozen spinach makes this dish even quicker to prepare and is just as nutritious, keeping the Spinach, Mushroom, and Ricotta Stuffed Zucchini delicious and hearty.
Is there a dairy-free alternative to ricotta?
Yes, you can substitute ricotta with your favorite plant-based ricotta or blended silken tofu to make the filling dairy-free. Look for vegan cheeses with a creamy texture to keep that classic, rich filling we love in this recipe.
Can I add protein for a more filling meal?
Definitely! Crumbled cooked sausage, shredded rotisserie chicken, or even cooked lentils can be mixed into the filling for a more substantial meal, though the classic Spinach, Mushroom, and Ricotta Stuffed Zucchini is plenty satisfying as-is.
What other vegetables can I use in the filling?
Get creative—finely chopped bell peppers, sun-dried tomatoes, or even grated carrots all play well in the filling. Just keep the ratios similar so the boats still hold their shape and the flavors stay balanced.
How do I keep the zucchinis from getting soggy?
The key is not to overbake and to scoop out enough of the inner flesh before stuffing. If you prefer a firmer zucchini, bake for the shorter end of the time range and fill just before baking. A dash of salt can help draw out excess moisture if needed.
Final Thoughts
If you love easy, wholesome dinners that truly feel special, Spinach, Mushroom, and Ricotta Stuffed Zucchini is calling your name! It’s a warm, foolproof way to bring comfort to your table and celebrate the flavors of fresh vegetables—not to mention how impressive it looks when served. Don’t wait for the next dinner party; give this recipe a try and make any ordinary night something to savor.
Print
Spinach, Mushroom, and Ricotta Stuffed Zucchini Recipe
- Total Time: 40 minutes
- Yield: 4 servings (2 halves per serving) 1x
- Diet: Vegetarian
Description
A delightful and healthy vegetarian dish, these Spinach, Mushroom, and Ricotta Stuffed Zucchini boats are a flavorful main course that’s low-carb and satisfying. The zucchini halves are filled with a savory mixture of mushrooms, spinach, ricotta, and Parmesan, then baked to perfection with a cheesy topping. Easy to make and perfect for a weeknight dinner.
Ingredients
Zucchini:
- 4 medium zucchini, halved lengthwise and scooped out
Filling:
- 1 tbsp olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chopped mushrooms
- 2 cups fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese (optional for topping)
- 1/2 tsp dried Italian herbs
- Salt and black pepper to taste
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and prepare a baking dish.
- Prepare Zucchini: Scoop out zucchini centers, place in dish cut side up.
- Make Filling: Sauté onion, garlic, mushrooms, and spinach. Combine with ricotta, Parmesan, herbs, 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 cheese is melted.
- Serve: Let cool slightly before serving.
Notes
- This dish is low-carb and vegetarian.
- You can prepare the filling in advance and refrigerate for up to 24 hours before baking.
- Serve with a side salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 220
- Sugar: 5 g
- Sodium: 290 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 35 mg
