Spinach, Mushroom, and Ricotta Stuffed Zucchini

Name: Spinach, Mushroom, and Ricotta Stuffed Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 medium zucchinis; 1 cup fresh spinach, chopped; 1 cup mushrooms, diced; 1 cup ricotta cheese; ½ cup shredded mozzarella (plus extra for topping); ¼ cup grated Parmesan; 2 cloves garlic, minced; 1 tbsp olive oil; Salt & pepper, to taste; ½ tsp Italian seasoning (optional)

Isabella

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Spinach, Mushroom, and Ricotta Stuffed Zucchini is a wholesome and satisfying vegetarian dish featuring tender zucchini boats filled with a creamy, savory blend of ricotta cheese, sautéed mushrooms, and spinach. This Mediterranean-inspired, gluten-free recipe is baked until bubbling and golden, making it the perfect light dinner or flavorful side. Great for meatless meals, healthy eating, and weeknight dinners.

Why You’ll Love This Recipe

I love how this recipe takes simple ingredients and turns them into something elegant and comforting. The zucchini softens beautifully in the oven while the cheesy filling turns rich and creamy. It’s easy to make, customizable, and packed with wholesome vegetables. Whether I’m looking for a lighter dinner or a vegetarian option that doesn’t skimp on flavor, this dish always hits the mark.

Ingredients

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

2 medium zucchinis

1 cup fresh spinach, chopped

1 cup mushrooms, diced

½ cup shredded mozzarella (plus extra for topping)

1 cup ricotta cheese

¼ cup grated Parmesan

2 cloves garlic, minced

1 tbsp olive oil

Salt & pepper, to taste

½ tsp Italian seasoning (optional)

Directions

I start by preheating the oven to 375°F (190°C).

Then I prepare the zucchinis: slice them in half lengthwise, scoop out the centers, and place them on a baking sheet.

For the filling, I sauté the garlic in olive oil over medium heat until fragrant. Then I add the diced mushrooms and cook them for about 5 minutes until softened. I stir in the chopped spinach and let it wilt for another 2-3 minutes. A pinch of salt, pepper, and Italian seasoning adds great flavor.

Once the veggies are done, I mix them in a bowl with ricotta, shredded mozzarella, and Parmesan until everything’s combined and creamy.

I spoon the filling into each zucchini half, packing it in generously. Then I top them with a little extra mozzarella for that golden finish.

Into the oven they go for 25-30 minutes, until the zucchinis are tender and the tops are bubbling and golden.

Servings and timing

This recipe makes 4 servings.

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Calories per serving: 190 kcal

Variations

I sometimes add sun-dried tomatoes or chopped olives for a briny kick.

For a heartier dish, I’ve mixed in cooked quinoa or couscous with the filling.

If I want a meatier version, sautéed ground turkey or Italian sausage can be added to the filling.

I swap out the ricotta for cottage cheese when I want a lighter version.

Instead of zucchini, I’ve stuffed the same filling into bell peppers or large portobello mushrooms.

storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. I reheat them in the oven at 350°F (175°C) until warmed through—about 10-15 minutes. A microwave works too, though the zucchini may soften a bit more. I avoid freezing, as the texture of the zucchini doesn’t hold up well.

Related Recipes:

Zucchini Bread

FAQs

How do I keep the zucchini from getting soggy?

I make sure to scoop out the center thoroughly and avoid overfilling. Pre-salting the zucchini and letting them sit for a few minutes can help draw out excess moisture, but it’s not always necessary.

Can I make this recipe ahead of time?

Yes, I sometimes prep and stuff the zucchini earlier in the day, keep them covered in the fridge, and bake them just before serving.

Is this dish gluten-free?

Absolutely—there’s no gluten in the ingredients. It’s naturally gluten-free and a great option for those avoiding wheat.

Can I use frozen spinach?

I can use frozen spinach, but I make sure to thaw and squeeze out as much moisture as possible before adding it to the filling.

What should I serve with stuffed zucchini?

I like pairing them with a simple green salad, roasted potatoes, or even some crusty bread if I’m looking for something more filling.

Conclusion

These Spinach, Mushroom, and Ricotta Stuffed Zucchini boats are one of those dishes I come back to again and again. They’re easy, wholesome, and full of flavor with that cheesy, savory filling. Whether I’m cooking for a meatless Monday or just want a tasty way to enjoy my vegetables, this recipe never disappoints.