Creamy Ricotta-Stuffed Zucchini with Spinach and Mushrooms

Hey y'all! Ready to wow your family and friends with a scrumptious, veggie-packed meal? This Creamy Ricotta-Stuffed Zucchini with Spinach and Mushrooms boasts tender zucchini boats overflowing with a luscious, cheesy filling and topped with a golden finish. It's hearty yet light, perfect for everything from weeknight dinners to a standout side at your next potluck. Let’s get cooking!

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Why You'll Love This

• Healthy & Hearty: Packed with nutrient-rich veggies and creamy ricotta, this dish is both filling and wholesome.
• Easy Weeknight Meal: Comes together in under an hour with simple steps and common ingredients.
• Vegetarian-Friendly: A crowd-pleasing meatless option even carnivores will adore.
• Creamy & Satisfying: The ricotta-spinach-mushroom blend is super creamy and bursting with flavor.
• Versatile Presentation: Makes a fantastic main or a show-stopping side for any occasion.

Ingredients

• 4 medium zucchinis
• 2 tablespoon olive oil, divided
• 8 oz (225g) cremini or button mushrooms, finely chopped
• 3 cups baby spinach (about 3 oz or 85g), roughly chopped
• 1 cup ricotta cheese
• ⅓ cup grated Parmesan cheese, plus extra for topping
• 1 egg
• 2 garlic cloves, minced
• ½ teaspoon dried oregano
• ¼ teaspoon ground black pepper
• ¼ teaspoon salt (plus more to taste)
• ¼ cup shredded mozzarella cheese (optional)
• Fresh basil or parsley, for garnish (optional)

Directions

Prep the Zucchini

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
2. Slice each zucchini in half lengthwise. Use a spoon to carefully scoop out the center flesh, leaving about a ¼-inch shell. Reserve ½ cup of the zucchini flesh, chop it, and set aside. Arrange the hollowed zucchini boats cut-side up on your prepared baking sheet. Brush with 1 tablespoon olive oil and lightly sprinkle with salt.

Cook the Mushroom-Spinach Mixture

3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped mushrooms and the reserved zucchini flesh. Sauté for 4-5 minutes until the mushrooms have released their moisture and are browning.
4. Add the minced garlic and cook for 1 minute until fragrant. Add the chopped spinach and cook for another 1-2 minutes until wilted. Remove pan from heat and let cool slightly.

Make the Creamy Ricotta Filling

5. In a mixing bowl, combine the ricotta cheese, ⅓ cup Parmesan, egg, oregano, pepper, and ¼ teaspoon salt. Stir in the cooked mushroom-spinach mixture until evenly blended.

Stuff & Bake the Zucchini

6. Spoon the creamy ricotta filling evenly into each zucchini boat. Sprinkle tops with extra Parmesan and mozzarella if desired.
7. Bake for 25-30 minutes, or until the zucchini is tender and the filling is set and lightly golden. If you want an extra golden top, broil for 1-2 minutes at the end, watching carefully.
8. Let cool for 5 minutes, garnish with fresh basil or parsley, and serve warm.

Notes

• Use a melon baller or small spoon for easier scooping of the zucchini flesh.
• Drain ricotta in a sieve if it's very watery to prevent soggy filling.
• Add a pinch of red pepper flakes for gentle heat.

Variations

• Greek-Inspired: Add crumbled feta and fresh dill to the filling.
• Meaty Version: Stir in cooked, crumbled Italian sausage with the veggies.
• Tomato Kick: Add a few sun-dried tomatoes or diced fresh tomatoes with the mushrooms.

Required Equipment

• Baking sheet or shallow baking dish
• Large skillet
• Mixing bowl
• Cutting board and knife
• Spoon or melon baller

Storage Instructions

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, bake or microwave until warmed through. Not recommended for freezing as the filling can become watery.

Suggested Pairings & Serving Recommendations

• Pair with a simple green salad and crusty garlic bread for a complete meal.
• Serve alongside roasted chicken, grilled fish, or as a veggie side at your next gathering.
• Top with fresh herbs or a dollop of pesto for extra flavor.

Pro Tips

• Don't overbake the zucchini—remove from the oven when just tender for perfect texture.
• Let the filling mixture cool for a few minutes before stuffing to prevent egg from cooking prematurely.
• Taste the filling before baking and adjust salt or cheese as desired.

FAQ

• Can I make this ahead of time?
  You can prep and stuff the zucchini up to a day ahead; refrigerate covered and bake when ready.
• What other cheeses work well?
  Try cottage cheese, goat cheese, or even cream cheese for a different twist.
• How do I keep zucchini boats from getting soggy?
  Don't overbake, use drained ricotta, and avoid overfilling with liquid-heavy veggies.

★★★★★ 4.60 from 37 ratings

Creamy Ricotta-Stuffed Zucchini with Spinach and Mushrooms

yield: 4 servings

prep: 25 mins

cook: 30 mins

total: 55 mins

Tender zucchini boats are filled with a creamy ricotta mixture loaded with sautéed spinach and mushrooms, then baked to perfection for a wholesome and flavorful dinner.

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🖨️ Print Pin Recipe

Ingredients

• 4 medium zucchinis
• 2 tablespoon olive oil, divided
• 8 oz (225g) cremini or button mushrooms, finely chopped
• 3 cups baby spinach (about 3 oz or 85g), roughly chopped
• 1 cup ricotta cheese
• ⅓ cup grated Parmesan cheese, plus extra for topping
• 1 egg
• 2 garlic cloves, minced
• ½ teaspoon dried oregano
• ¼ teaspoon ground black pepper
• ¼ teaspoon salt (plus more to taste)
• ¼ cup shredded mozzarella cheese (optional)
• Fresh basil or parsley, for garnish (optional)

Instructions

1. 1
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
2. 2
   Slice each zucchini in half lengthwise. Use a spoon to carefully scoop out the center flesh, leaving about a ¼-inch shell. Reserve ½ cup of the zucchini flesh, chop it, and set aside. Arrange the hollowed zucchini boats cut-side up on your prepared baking sheet. Brush with 1 tablespoon olive oil and lightly sprinkle with salt.
3. 3
   Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped mushrooms and the reserved zucchini flesh. Sauté for 4-5 minutes until the mushrooms have released their moisture and are browning.
4. 4
   Add the minced garlic and cook for 1 minute until fragrant. Add the chopped spinach and cook for another 1-2 minutes until wilted. Remove pan from heat and let cool slightly.
5. 5
   In a mixing bowl, combine the ricotta cheese, ⅓ cup Parmesan, egg, oregano, pepper, and ¼ teaspoon salt. Stir in the cooked mushroom-spinach mixture until evenly blended.
6. 6
   Spoon the creamy ricotta filling evenly into each zucchini boat. Sprinkle tops with extra Parmesan and mozzarella if desired.
7. 7
   Bake for 25-30 minutes, or until the zucchini is tender and the filling is set and lightly golden. If you want an extra golden top, broil for 1-2 minutes at the end, watching carefully.
8. 8
   Let cool for 5 minutes, garnish with fresh basil or parsley, and serve warm.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 260 caloriescal

Protein: 13gg

Fat: 17gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 14gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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