If you’re ready for a vegetable-forward dish that tastes every bit as luxurious as it looks, Spinach, Mushroom, and Ricotta Stuffed Zucchini are about to become your new favorite. This recipe transforms humble zucchini into indulgent, golden “boats” brimming with creamy ricotta, earthy mushrooms, tender spinach, and just enough melty cheese to send everyone back for seconds. Whether you’re hosting friends, serving family, or simply craving a not-so-ordinary weeknight dinner, this dish promises bright flavor, amazing texture, and a cozy Italian vibe that feels like a big, delicious hug.
Ingredients You’ll Need
One of the best things about this recipe is how it turns basic ingredients into pure magic, with each component playing a role in flavor, texture, or color. Don’t skip or swap carelessly—each ingredient brings something essential to the party!
- Zucchini: Their mild flavor and sturdy shape make the perfect base for stuffing, soaking up all the goodness without turning mushy.
- Olive oil: Brings silkiness and a toasty note to the sautéed veggies, and helps the zucchini roast perfectly.
- Onion: Adds savory sweetness and a subtle depth that ties everything together.
- Garlic: Just a couple of cloves go a long way to making each bite wonderfully aromatic.
- Cremini or white mushrooms: Their earthy flavor is the secret to a filling that feels hearty and rich.
- Fresh spinach: Brightens up the filling with color and a gentle, green flavor—plus a nutritional boost.
- Ricotta cheese: Lends the filling its creamy, dreamy texture and a delicate, milky tang.
- Grated Parmesan cheese: Gives salty, nutty sharpness that rounds out the creamy ricotta beautifully.
- Dried oregano: A little herb goes a long way for classic Italian flavor in every forkful.
- Salt: Essential for bringing out all the natural flavors—don’t be shy, but season to taste.
- Black pepper: Adds just enough spiciness to keep things interesting and balanced.
- Shredded mozzarella cheese: Melts beautifully on top, creating that irresistible bubbly, golden finish.
How to Make Spinach, Mushroom, and Ricotta Stuffed Zucchini
Step 1: Prep the Zucchini Boats
Start by preheating your oven to 375°F (190°C). Slice each zucchini in half lengthwise and use a spoon to carefully scoop out the seeds, making a cozy cavity for the filling. Sprinkle each half lightly with salt and nestle them cut side up in a baking dish. This step sets the stage for your Spinach, Mushroom, and Ricotta Stuffed Zucchini to bake evenly and soak up flavor without getting watery.
Step 2: Sauté the Aromatics and Veggies
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it begins to soften and turn translucent, about 3 minutes. Stir in the minced garlic and mushrooms and keep cooking until the mushrooms release all their moisture and start to caramelize (around 5 minutes). Finally, add the chopped spinach, stirring just until it wilts down—this only takes a minute or two but brings gorgeous color and freshness to your filling.
Step 3: Make the Creamy Ricotta Filling
Transfer the skillet off the heat and let the veggies cool just a bit. In a large bowl, mix together the ricotta, Parmesan, dried oregano, salt, and black pepper. Once your mushroom-spinach mixture has cooled slightly, fold it into the cheesy mixture. This fragrant and velvety filling is the heart of Spinach, Mushroom, and Ricotta Stuffed Zucchini, so don’t be afraid to sneak a quick taste!
Step 4: Stuff the Zucchini and Add Cheese
Spoon the filling generously into each zucchini boat, pressing it down lightly so it fills every nook and cranny. Top with a sprinkle of shredded mozzarella cheese—the more the merrier if you adore gooey toppings. This is the layer that gets bubbly and golden in the oven, making the stuffed zucchini totally irresistible.
Step 5: Bake Until Beautifully Golden
Cover the dish with foil and bake for 20 minutes, allowing the zucchini to start tenderizing while all those flavors mingle. Remove the foil and continue baking for 10 to 15 more minutes. Keep an eye out for beautifully golden, melted cheese on top and zucchini that’s perfectly tender when pierced with a fork. Let it cool for a few minutes before serving—you want all those flavors to settle.
How to Serve Spinach, Mushroom, and Ricotta Stuffed Zucchini
Garnishes
For a pop of color and even more flavor, finish with a sprinkle of freshly chopped parsley or basil just before serving. A dusting of extra Parmesan, a drizzle of good olive oil, or even a few red pepper flakes can take your Spinach, Mushroom, and Ricotta Stuffed Zucchini to the next level of “wow.”
Side Dishes
This stuffed zucchini is hearty enough to stand alone, but it also pairs beautifully with simple sides. Think garlicky spaghetti, a bright tomato salad, or a crusty loaf of bread to soak up every last bit. You could even serve it with a bowl of minestrone for a cozy, comforting Italian night.
Creative Ways to Present
Try slicing your Spinach, Mushroom, and Ricotta Stuffed Zucchini into smaller sections for an impressive appetizer platter, especially for gatherings or potlucks. For a brunch twist, serve alongside poached eggs or on a bed of light, lemony arugula. The boats look fantastic on a big, oval serving platter—sprinkle with fresh herbs for an inviting look.
Make Ahead and Storage
Storing Leftovers
If you have leftover Spinach, Mushroom, and Ricotta Stuffed Zucchini, simply place them in an airtight container and keep them in the refrigerator for up to three days. The flavors actually meld and become even more delicious by the next day.
Freezing
You can freeze cooked stuffed zucchini for longer storage. Let them cool completely, then double-wrap in foil or store in freezer-safe containers. They’ll keep well for up to 2 months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
For best texture, reheat leftover Spinach, Mushroom, and Ricotta Stuffed Zucchini in the oven at 350°F until warmed through (about 15 minutes). The microwave works too, though you might lose some of that gorgeous bubbly cheese on top. A quick broil at the end can restore that golden finish!
FAQs
Can I make this recipe vegan?
Absolutely! Swap in your favorite plant-based ricotta and mozzarella, skip the Parmesan or use a vegan alternative, and you’ll have vegan Spinach, Mushroom, and Ricotta Stuffed Zucchini that’s just as comforting and flavorful.
Can I use frozen spinach instead of fresh?
Yes! Thaw the spinach and squeeze out as much liquid as possible before adding it to the filling. This keeps your zucchini boats from getting soggy while still delivering that beautiful green color and flavor.
How do I keep the zucchini from getting watery?
The trick is to salt the zucchini halves before stuffing, and don’t forget to cook down the filling ingredients so any excess moisture evaporates. Baking uncovered for the last 10–15 minutes also helps achieve the perfect texture.
What else can I stuff zucchini with?
While Spinach, Mushroom, and Ricotta Stuffed Zucchini is a personal favorite, you can customize with cooked ground turkey or sausage (for a non-vegetarian twist), chopped sun-dried tomatoes, or even artichoke hearts for extra flavor and variety.
Is this dish gluten-free?
Yes, as written, there’s no gluten in this recipe! Just make sure every ingredient you choose (especially cheese and spices) is certified gluten-free if you have sensitivities or allergies.
Final Thoughts
I absolutely love how this Spinach, Mushroom, and Ricotta Stuffed Zucchini recipe brings together wholesome ingredients in the most comforting, satisfying way. Whether you’re looking for a new vegetarian main dish or a side that truly shines, give it a try—you just might find it stealing the spotlight at your next meal!
Print
Spinach, Mushroom, and Ricotta Stuffed Zucchini Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious and wholesome, these Spinach, Mushroom, and Ricotta Stuffed Zucchini make a fantastic vegetarian main or side dish. With a savory filling of ricotta, mushrooms, and spinach, topped with melted mozzarella, these baked zucchini boats are a must-try for a flavorful meal.
Ingredients
Zucchini:
- 4 medium zucchini, halved lengthwise and seeds scooped out
Filling:
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 cup cremini or white mushrooms finely chopped
- 2 cups fresh spinach chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping:
- 1/4 cup shredded mozzarella cheese
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare zucchini: Arrange zucchini halves in a baking dish, cut side up, and lightly season with salt.
- Sauté vegetables: In a skillet, heat olive oil and sauté onion until soft. Add garlic, mushrooms, and spinach; cook until tender.
- Prepare filling: In a bowl, mix ricotta, Parmesan, oregano, salt, pepper. Add cooked vegetable mixture.
- Fill zucchini: Spoon filling into each zucchini boat. Top with mozzarella.
- Bake: Cover with foil, bake for 20 minutes, uncover and bake for 10–15 minutes until zucchini is tender and cheese is golden.
Notes
- You can substitute kale for spinach or add red pepper flakes for extra flavor.
- These stuffed zucchinis are versatile as a main or side dish.
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 215
- Sugar: 5g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 30mg
