If you’re looking for a bright, satisfying dinner that’s equal parts hearty and wholesome, let me introduce you to Spinach, Mushroom, and Ricotta Stuffed Zucchini. This garden-fresh recipe is the perfect celebration of Mediterranean flavors, combining tender zucchini boats brimming with savory sautéed mushrooms, vibrant spinach, and a creamy ricotta-Parmesan filling—all finished with a bubbly blanket of mozzarella. It’s that magical combination of comforting, beautiful, and sneakily nutritious, sure to become one of your favorite ways to make seasonal veggies shine!
Ingredients You’ll Need
What’s wonderful about Spinach, Mushroom, and Ricotta Stuffed Zucchini is how each ingredient lends something special—be it texture, richness, color, or aromatics. The lineup is simple yet essential, working together for mouthwatering results.
- Zucchini: The perfect vegetable “boat”—mild in flavor and a gorgeous vessel for our creamy filling.
- Olive oil: Adds heart-healthy flavor and helps soften our aromatics.
- Onion: Brings gentle sweetness and depth to the veggie medley.
- Garlic: For a boost of bold, irresistible aroma—don’t be shy!
- Mushrooms: Earthy, meaty mushrooms add satisfying heft and umami to the stuffing.
- Fresh spinach: Wilted spinach delivers lovely color and a tender bite.
- Ricotta cheese: The secret to that creamy, luscious filling we all crave.
- Parmesan cheese: For richness and a nutty, salty punch in every bite.
- Salt and black pepper: Essential for bringing all those fresh flavors to life.
- Dried oregano: A touch of herby, Mediterranean magic.
- Red pepper flakes (optional): For just a gentle whisper of heat that wakes up the palate.
- Shredded mozzarella cheese: The final melty, golden finish—they’ll be irresistible right out of the oven!
How to Make Spinach, Mushroom, and Ricotta Stuffed Zucchini
Step 1: Prepare the Zucchini Boats
Begin by slicing your zucchini in half lengthwise and scooping out the centers—just enough to make little boats, but be careful not to go all the way through. You’ll want sturdy little vessels to hold all that creamy filling, so leave about a quarter-inch border. Arrange them in a lightly greased baking dish, ready to be stuffed with goodness!
Step 2: Sauté the Veggies
In a roomy skillet, warm the olive oil over medium heat. Toss in the chopped onion and give it 2–3 minutes until it’s just softened and translucent. Sprinkle in your minced garlic and chopped mushrooms, then keep sautéing for another 4–5 minutes as the mushrooms release their liquid and turn beautifully golden brown. Finally, add the fresh spinach and cook until it wilts and melds into the mushrooms—just a minute or two. This savory mix already smells amazing!
Step 3: Mix Up the Filling
Take your skillet off the heat and let the veggie mixture cool for a few minutes so the cheeses don’t melt instantly. In a mixing bowl, combine the sautéed veggies with ricotta, grated Parmesan, salt, pepper, dried oregano, and a pinch of red pepper flakes if you love a hint of spice. Stir until it’s creamy and flecked with green and gold—it should look super inviting and taste great even on its own!
Step 4: Fill and Top
Spoon the spinach-mushroom-ricotta mixture generously into each zucchini boat, pressing it down gently so you get every nook and cranny filled up. Top each one with a sprinkle of shredded mozzarella—this is where you get that bubbly, golden top that makes everyone’s mouths water!
Step 5: Bake to Perfection
Pop your filled zucchini boats into the preheated oven at 375°F (190°C), and let them bake for 20–25 minutes. You’re looking for zucchini that’s tender (but not mushy) and a top that’s gorgeously melted and slightly browned. Once baked, give them a minute or two to cool slightly, then serve warm—they’re absolutely heavenly fresh from the oven.
How to Serve Spinach, Mushroom, and Ricotta Stuffed Zucchini
Garnishes
A sprinkle of extra Parmesan or some torn fresh basil makes these zucchini boats look downright irresistible. Try a dash of cracked black pepper or a scattering of chopped fresh herbs (think parsley or chives) for even more color and an herbaceous finish.
Side Dishes
Spinach, Mushroom, and Ricotta Stuffed Zucchini can be the standout star of your table, but it also plays nicely with a range of simple sides. I love serving it with a warm quinoa salad, lemony couscous, or even a rustic chunk of sourdough to scoop up any cheesy filling that escapes. For something lighter, a crisp green salad keeps everything fresh and balanced.
Creative Ways to Present
If you want to go the extra mile, try slicing the zucchini boats into smaller pieces for appetizer platters, or arrange them on a big serving tray lined with extra sautéed spinach leaves. Serve atop a swirl of garlicky tomato sauce for more color and tang, or mix up the cheeses for your own signature twist. However you present them, your guests will definitely swoon!
Make Ahead and Storage
Storing Leftovers
Have leftovers? Lucky you! Let the stuffed zucchini cool to room temperature before transferring them to an airtight container. They’ll keep in the fridge for up to 3 days without losing that luscious texture or vibrant flavor.
Freezing
If you want to freeze Spinach, Mushroom, and Ricotta Stuffed Zucchini, bake them fully and allow them to cool completely. Wrap each zucchini boat tightly in foil and place them in a freezer-safe bag or container. They’ll keep for up to two months—just note that the texture of zucchini might get a bit softer once thawed, but the flavors remain delicious.
Reheating
For best results, reheat your stuffed zucchini in the oven at 350°F (175°C) covered with foil for about 15 minutes, or until heated through. If you’re short on time, you can also reheat a portion in the microwave, but the oven method helps keep the cheese perfectly melty and satisfying.
FAQs
Can I prepare Spinach, Mushroom, and Ricotta Stuffed Zucchini ahead of time?
Absolutely! Assemble the zucchini boats and filling a day ahead, cover, and refrigerate. When you’re ready to eat, just bake them as directed—add a few extra minutes if they’re going into the oven chilled.
Is there a way to make these stuffed zucchini vegan?
If you’d like a plant-based version, swap in your favorite vegan ricotta, parmesan, and mozzarella-style cheeses. Sautéed mushrooms and spinach are already naturally vegan, and the end result will still be creamy and flavorful!
What kind of mushrooms work best?
Crested white or cremini mushrooms hold up beautifully, but you can experiment with shiitake, oyster, or even portobello for a heartier bite and deeper flavor. Chop them small for best texture in the filling.
Can I add protein to this recipe?
Definitely! Stir in cooked quinoa for a vegetarian protein boost, or fold in some cooked ground turkey if you want to make these even heartier. The filling is super versatile, so make it your own.
How do I prevent watery zucchini boats?
Scooping out some of the interior seeds, and giving your filling time to cool before stuffing, can help limit moisture. Baking the boats uncovered will also ensure any extra water evaporates, keeping everything perfectly cheesy and not soggy.
Final Thoughts
Whether you’re welcoming friends for a weeknight dinner or just craving something bright and satisfying, make a batch of Spinach, Mushroom, and Ricotta Stuffed Zucchini. It’s delicious, comforting, and genuinely feels like a favorite passed from one kitchen to another. Give it a try and discover just how fun and flavorful veggie-forward cooking can be!
Print
Spinach, Mushroom, and Ricotta Stuffed Zucchini Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in these flavorful Spinach, Mushroom, and Ricotta Stuffed Zucchini boats that are packed with savory goodness. A perfect vegetarian dish that’s easy to make and impressively delicious!
Ingredients
Zucchini:
- 4 medium zucchini, halved lengthwise and scooped out
Filling:
- 1 tablespoon 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 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and grease a baking dish.
- Sauté Vegetables: In a skillet, sauté onion in olive oil until softened. Add garlic, mushrooms, and cook until mushrooms brown. Stir in spinach until wilted.
- Prepare Filling: Combine mushroom-spinach mixture with ricotta, Parmesan, salt, pepper, oregano, and red pepper flakes.
- Fill Zucchini: Spoon mixture into zucchini boats and place in baking dish. Top with mozzarella.
- Bake: Bake for 20–25 minutes until zucchini is tender and cheese is melted.
- Serve: Serve warm and enjoy!
Notes
- You can add cooked quinoa or ground turkey for extra protein.
- Substitute kale or chard for spinach if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 210
- Sugar: 4g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 35mg
