Spinach, Mushroom, and Ricotta Stuffed Zucchini 🍃🧀🍄


Why You’ll Love This Recipe

  1. Healthy & Nutritious : Low-carb, gluten-free, and packed with veggies and protein.
  2. Flavorful Filling : The combination of spinach, mushrooms, ricotta, and cheese creates a rich, satisfying taste.
  3. Versatile : Serve as a main dish, side dish, or even appetizer.
  4. Customizable : Add your favorite ingredients like garlic, herbs, or spices to make it your own.
  5. Crowd-Pleasing : Always a hit at family dinners, potlucks, or casual gatherings.

Ingredients You’ll Need

Serves 4

For the Zucchini Boats:

  • 4 medium zucchinis , halved lengthwise
  • 1 tbsp olive oil
  • Salt and pepper , to taste

For the Filling:

  • 1 tbsp olive oil
  • 1 cup sliced mushrooms
  • 2 cups fresh spinach , roughly chopped
  • 2 cloves garlic , minced
  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp red pepper flakes (optional, for a little heat)
  • 1 tsp dried Italian seasoning (or fresh basil/thyme)
  • Salt and pepper , to taste

Optional Garnish:

  • Fresh basil , chopped
  • Extra Parmesan cheese , grated

Step-by-Step Instructions

Step 1: Preheat & Prep

  1. Preheat your oven to 375°F (190°C) . Lightly grease a baking dish large enough to hold the zucchini halves.

Step 2: Prepare the Zucchini Boats

  1. Cut each zucchini in half lengthwise. Use a spoon to scoop out the center flesh, leaving about 1/4-inch thick shells. Reserve the scooped-out flesh for another use (like soups or stir-fries).
  2. Brush the zucchini shells lightly with olive oil and season with salt and pepper. Place them cut-side up in the prepared baking dish.

Step 3: Make the Filling

  1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for 4–5 minutes, until softened and golden.
  2. Stir in the chopped spinach and minced garlic. Cook for another 2–3 minutes, until the spinach wilts. Remove from heat and let cool slightly.
  3. In a mixing bowl, combine the cooked mushroom-spinach mixture with ricotta, mozzarella, Parmesan, red pepper flakes (if using), Italian seasoning, salt, and pepper. Mix until well combined.

Step 4: Stuff the Zucchini

  1. Spoon the filling evenly into the hollowed-out zucchini shells, pressing gently to pack it in.
  2. Sprinkle additional mozzarella or Parmesan cheese on top for extra cheesiness.

Step 5: Bake

  1. Bake in the preheated oven for 25–30 minutes , or until the zucchini is tender and the filling is bubbly and golden brown.

Step 6: Serve

  1. Garnish with fresh basil and extra Parmesan cheese if desired. Serve warm as a main dish or side.

Why This Recipe Works

  • Zucchini Base : Hollowed zucchini provides a low-carb, nutrient-rich vessel for the flavorful filling.
  • Creamy & Cheesy : Ricotta adds creaminess, while mozzarella and Parmesan provide gooey, melty goodness.
  • Umami Boost : Mushrooms and spinach create a hearty, earthy base that pairs perfectly with the cheeses.

Variations to Try

  • Add Protein : Stir in cooked sausage, ground turkey, or chickpeas for extra heartiness.
  • Spice It Up : Add diced jalapeños or a dash of cayenne pepper for heat.
  • Gluten-Free Option : Already gluten-free—no adjustments needed!
  • Vegan Version : Substitute ricotta with cashew cream or tofu ricotta, and use plant-based cheese.
  • Grain-Free Twist : Add cooked quinoa or bulgur to the filling for added texture and nutrition.

Tips for Success

  • Choose Firm Zucchini : Select zucchinis that are firm and not too large—they’ll hold their shape better during baking.
  • Don’t Overfill : Pack the filling snugly but avoid overstuffing, which can cause spills during baking.
  • Storage : Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in the oven or microwave.

Serving Suggestions

  • Romantic Touch : Plate individually with a drizzle of balsamic glaze and a sprinkle of fresh herbs for elegance.
  • Party Platter : Serve alongside garlic bread or a fresh salad for variety.
  • Brunch Staple : Pair with scrambled eggs or avocado toast for a hearty breakfast-for-dinner option.

Final Thoughts

This Spinach, Mushroom, and Ricotta Stuffed Zucchini is a dish that’s as beautiful as it is delicious. With its vibrant colors, creamy filling, and tender zucchini boats, it’s a recipe that proves healthy eating doesn’t have to be boring. Whether you’re serving it as a light dinner, a side dish, or a centerpiece for a special occasion, this dish is sure to delight.

Your turn! Have you ever made stuffed zucchini before? Share your favorite variations or serving ideas below. 🍂