If you’re looking for a wholesome, flavorful dish that feels indulgent yet keeps things light, this Spinach, Mushroom, and Ricotta Stuffed Zucchini is exactly what you need. These veggie-packed zucchini boats are loaded with creamy ricotta, sautéed mushrooms, and vibrant spinach—then topped with melty cheese and baked to perfection. Whether you’re aiming for a healthy dinner or a meatless meal that satisfies, this recipe brings a hearty and comforting taste to the table. It’s no wonder Spinach, Mushroom, and Ricotta Stuffed Zucchini is trending among clean-eating enthusiasts and home cooks alike!
Why You’ll Love This Spinach, Mushroom, and Ricotta Stuffed Zucchini Recipe
- Quick and Easy – Simple prep and minimal cleanup make this a perfect weeknight dinner.
- Low-Carb and Keto-Friendly – A great alternative to pasta or heavy casseroles.
- Loaded with Flavor – Creamy ricotta, earthy mushrooms, and aromatic herbs come together beautifully.
- Versatile and Customizable – Make it vegetarian, add meat, or play with cheeses.
- Impressive Yet Beginner-Friendly – Elegant enough to serve to guests but easy enough for a beginner to nail.
Ingredients Needed for Perfect Spinach, Mushroom, and Ricotta Stuffed Zucchini
Zucchini – Acts as the edible vessel and provides a light, mildly sweet base.
Ricotta Cheese – Brings creaminess and subtle richness to the filling.
Mushrooms – Add savory umami flavor and a hearty texture.
Fresh Spinach – Adds nutrients, color, and a slight bitterness to balance the dish.
Mozzarella or Parmesan Cheese – Melts beautifully on top for a golden, bubbly finish.
Garlic and Onion – Build the aromatic base and deepen the flavor.
Olive Oil and Italian Herbs – Infuse the veggies with Mediterranean essence.
Step-by-Step Instructions to Make Spinach, Mushroom, and Ricotta Stuffed Zucchini
- Prep the Zucchini: Slice zucchinis in half lengthwise and scoop out the center to create a hollow for stuffing. Lightly salt and set aside.
- Sauté the Filling: In a skillet, cook diced onions and garlic in olive oil until fragrant. Add sliced mushrooms and cook until browned. Stir in spinach and let it wilt. Remove from heat and mix in the ricotta cheese.
- Assemble the Boats: Spoon the ricotta-spinach-mushroom mixture into the zucchini shells. Top with shredded mozzarella or parmesan.
- Bake to Perfection: Place in a preheated oven at 375°F (190°C) and bake for 20–25 minutes, or until the zucchini is tender and the top is golden and bubbly.
- Garnish and Serve: Sprinkle with dried herbs or fresh basil and serve hot!
Expert Tip: For extra flavor, broil the zucchini boats for the last 2–3 minutes to get a crisp, golden top.
Recipe Tips & Variations
- Add Protein: Stir in cooked ground turkey, chicken, or crumbled sausage for a meatier version.
- Go Dairy-Free: Use almond ricotta and vegan cheese to make it completely plant-based.
- Spice It Up: Add a pinch of red pepper flakes to the filling for a kick of heat.
- Make it a Meal: Serve alongside a fresh green salad or garlic bread for a complete dinner.
How to Store & Reheat
Storage: Allow leftovers to cool, then store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10–15 minutes, or microwave individual portions for 1–2 minutes until heated through. Add a sprinkle of cheese before reheating for a fresh, melty topping.
Similar Recipes You’ll Love
If you enjoyed this Spinach, Mushroom, and Ricotta Stuffed Zucchini, here are a few more recipes you’re sure to love. They’re equally delicious, simple to make, and perfect for any meal:
- 🥔 Passover Potato Pie – A comforting and savory potato dish perfect for any occasion, not just Passover.
- 🍘 Rice Cakes – Quick, Easy, and Versatile Snack Recipe – Light, crispy, and perfect for a healthy snack or lunchbox addition.
- 🍝 Garlic Parmesan Chicken Pasta – Easy Restaurant-Quality Recipe – A creamy, cheesy pasta dish packed with bold garlic flavor for a cozy dinner night.
Frequently Asked Questions (FAQ)
Can I freeze stuffed zucchini boats?
Yes! Assemble the boats and freeze before baking. When ready, bake straight from frozen at 375°F, adding 10–15 minutes to the bake time.
Do I need to cook the zucchini before stuffing?
No pre-cooking is necessary. Baking the assembled boats will cook the zucchini just right—soft but still slightly firm.
Can I use frozen spinach?
Yes, but be sure to thaw and squeeze out excess water before mixing it with ricotta.
What’s the best mushroom to use?
Cremini or white button mushrooms work well, but feel free to experiment with portobellos or shiitakes for deeper flavor.
This Spinach, Mushroom, and Ricotta Stuffed Zucchini recipe proves that healthy doesn’t have to mean boring. With rich textures, savory flavors, and a satisfying finish, it’s a go-to for anyone looking to enjoy comfort food with a nutritious twist. Try it out and let us know how it turned out in the comments—or share your own spin on it! Don’t forget to follow for more wholesome recipes you’ll love.
Spinach, Mushroom, and Ricotta Stuffed Zucchini
Ingredients
- – 4 medium zucchinis halved lengthwise
- – 1 tablespoon olive oil
- – 1 small onion diced
- – 2 cloves garlic minced
- – 1 ½ cups mushrooms sliced
- – 2 cups fresh spinach
- – 1 cup ricotta cheese
- – ½ cup grated Parmesan cheese
- – 1 cup shredded mozzarella cheese for topping
- – 1 teaspoon Italian seasoning
- – Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Scoop out the centers of each zucchini half to create boats. Lightly salt and set aside.
- In a skillet over medium heat, sauté onion and garlic in olive oil until soft.
- Add mushrooms and cook until browned. Stir in spinach and cook until wilted. Remove from heat.
- In a bowl, mix the cooked veggies with ricotta, Parmesan, Italian seasoning, salt, and pepper.
- Fill each zucchini boat with the mixture and top with shredded mozzarella.
- Place in a baking dish and bake for 20–25 minutes, or until zucchini is tender and cheese is golden.
- Optionally broil for 2–3 minutes at the end for a crispy top.
- Serve hot, garnished with extra herbs if desired.