Spinach, Mushroom, and Ricotta Stuffed Zucchini

Why You’ll Love This Recipe

Spinach, Mushroom, and Ricotta Stuffed Zucchini is a wholesome, flavorful dish that combines tender zucchini boats with a creamy, savory filling. Packed with nutritious vegetables and rich ricotta, this vegetarian recipe is satisfying yet light—perfect as a main course or side. It’s a great way to enjoy garden-fresh zucchini in a delicious and elegant presentation.

ingredients

this Recipe

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

medium zucchinifresh spinachmushrooms (cremini or button, chopped)ricotta cheeseminced garlicolive oilonion (finely chopped)grated parmesan cheese (optional)egg (for binding)fresh basil or parsley (chopped)saltblack peppercrushed red pepper flakes (optional)

directions

Preheat oven to 375°F (190°C) and lightly grease a baking dish.

Slice zucchinis in half lengthwise and use a spoon to scoop out the centers, creating boats. Reserve pulp and chop it.

In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant.

Add chopped mushrooms and reserved zucchini pulp. Cook until softened and moisture has evaporated.

Add spinach and cook until wilted. Season with salt, pepper, and red pepper flakes if using.

Remove from heat and let cool slightly.

In a bowl, combine ricotta cheese, egg, grated parmesan (if using), chopped herbs, and sautéed vegetables. Mix well.

Spoon the filling into the zucchini boats and arrange them in the prepared baking dish.

Drizzle with olive oil and top with extra parmesan if desired.

Bake for 25–30 minutes, until zucchini is tender and filling is lightly golden.

Garnish with fresh herbs before serving.

Servings and timing

This recipe yields 4 servings.
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes

Variations

Add cooked quinoa or rice to the filling for more texture.
Mix in sun-dried tomatoes or roasted red peppers for extra flavor.
Use goat cheese or feta instead of ricotta.
Top with marinara sauce for an Italian twist.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) until warmed through or microwave individual portions.
Not recommended for freezing due to ricotta’s texture.

FAQs

Can I make this vegan?

Yes, use vegan ricotta and a flax egg or omit the egg entirely.

Can I grill the zucchini instead of baking?

Yes, grill the zucchini halves first, then stuff and warm in the oven.

Is it kid-friendly?

Yes, the creamy filling and mild flavors are usually a hit with kids.

Can I use frozen spinach?

Yes, thaw and squeeze out excess moisture before adding to the mix.

Do I need to cook the zucchini before stuffing?

No, baking the stuffed zucchini will cook them until tender.

What mushrooms work best?

Cremini or button mushrooms are ideal for their mild, earthy flavor.

Can I prepare it ahead?

Yes, assemble up to a day ahead and refrigerate. Bake just before serving.

Can I add meat?

Yes, cooked ground turkey, chicken, or sausage can be mixed into the filling.

Do I have to use egg?

The egg helps bind the filling, but it can be skipped if desired.

Can I make it spicy?

Add extra red pepper flakes or chopped chili to the filling for heat.

Conclusion

Spinach, Mushroom, and Ricotta Stuffed Zucchini is a fresh, satisfying dish that delivers a perfect balance of creamy, savory, and herbaceous flavors. Easy to prepare and endlessly versatile, it’s a great way to enjoy seasonal produce while serving a meal that’s as nourishing as it is delicious.

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