Spinach, Mushroom, and Ricotta Stuffed Zucchini

Spinach, Mushroom, and Ricotta Stuffed Zucchini is a light, flavorful dish that turns humble zucchini into a gourmet experience. Packed with creamy ricotta, earthy mushrooms, and fresh spinach, this vegetarian recipe is perfect as a main course or a side. It’s a healthy, satisfying option that’s easy enough for weeknights but elegant enough for guests.

Why You’ll Love This Recipe

This stuffed zucchini dish combines wholesome ingredients into a meal that feels both nourishing and indulgent. The ricotta adds creaminess, the mushrooms bring a savory depth, and the spinach delivers freshness and nutrients. It’s low in carbs, gluten-free, and versatile enough to suit various dietary needs. Plus, it’s baked to perfection with a golden, cheesy top that’s hard to resist.

ingredients

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

• Zucchini
• Fresh spinach
• Mushrooms (cremini or button)
• Ricotta cheese
• Parmesan cheese
• Garlic, minced
• Olive oil
• Egg (optional, for binding)
• Salt and pepper
• Italian seasoning or fresh herbs (optional)

directions

this recipe

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Slice zucchini in half lengthwise and scoop out the center to create boats. Set aside the scooped flesh.
3. In a skillet, heat olive oil and sauté garlic, chopped mushrooms, and the zucchini flesh until softened.
4. Add spinach and cook until wilted. Remove from heat and let cool slightly.
5. In a bowl, mix the ricotta, Parmesan, optional egg, salt, pepper, and herbs. Stir in the cooled vegetable mixture.
6. Spoon the filling into each zucchini boat and place in the prepared baking dish.
7. Sprinkle extra Parmesan or mozzarella on top if desired.
8. Bake for 25–30 minutes, until the zucchini is tender and the filling is lightly golden.
9. Let cool slightly before serving.

Servings and timing

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4–6 servings

Variations

• Add protein: Mix in cooked quinoa, shredded chicken, or Italian sausage.
• Different cheeses: Try feta, goat cheese, or mozzarella instead of or alongside ricotta.
• Vegan option: Use plant-based ricotta and skip the egg or use a flax egg.
• Low-fat version: Use part-skim ricotta and reduce the cheese topping.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, place in a 350°F oven for 10–15 minutes or microwave individual portions until warmed through. Avoid overcooking, as zucchini can become mushy.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the zucchini boats and filling ahead of time. Store them separately or assembled (uncooked) in the fridge for up to 24 hours before baking.

How do I keep the zucchini from getting soggy?

Don’t overbake the zucchini. You can also lightly salt the zucchini halves and let them sit for 10 minutes before patting them dry to draw out excess moisture.

Can I freeze stuffed zucchini?

It’s best fresh, but you can freeze fully baked zucchini boats. Reheat from frozen in a covered dish at 375°F for 20–25 minutes.

What mushrooms work best?

Cremini or button mushrooms work well, but portobello or shiitake mushrooms also add great flavor.

Is ricotta cheese necessary?

Ricotta is traditional, but you can substitute with cottage cheese (well-drained) or another soft cheese like goat cheese.

Can I make it spicy?

Yes, add red pepper flakes to the filling or top with spicy marinara sauce.

What goes well with this dish?

Serve with a side salad, crusty bread, or quinoa for a more filling meal.

Do I need to peel the zucchini?

No, the zucchini skin helps hold the shape and adds nutrients and texture. Just wash thoroughly before using.

Can I add tomato sauce?

Yes, spoon some marinara sauce over the top before baking or serve it on the side.

Is this keto-friendly?

Yes, this dish is naturally low in carbs and high in protein and healthy fats, making it a good option for a keto diet.

Conclusion

Spinach, Mushroom, and Ricotta Stuffed Zucchini is a flavorful and nutritious dish that proves healthy food can be deeply satisfying. Whether served as a main course or a side, this recipe is easy to customize and sure to impress. With its creamy filling, savory mushroom notes, and tender roasted zucchini, it’s a go-to meal for any night of the week.

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