Spinach, Mushroom, and Ricotta Stuffed Zucchini

Why You’ll Love This Recipe

I love this recipe because it’s both healthy and indulgent. It’s packed with vegetables, full of protein from the ricotta, and perfect for low-carb or vegetarian meals. Whether I serve it as a meatless main dish or a savory side, it always feels fresh and satisfying. Plus, it’s a great way to use up garden zucchini or extra greens in the fridge.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Zucchini (medium to large)

• Ricotta cheese

• Fresh spinach (or frozen, thawed and drained)

• Mushrooms (finely chopped)

• Garlic (minced)

• Onion (finely chopped)

• Parmesan cheese (grated)

• Olive oil

• Egg (optional, for binding)

• Salt and pepper

• Italian seasoning

• Optional: mozzarella cheese for topping

directions

1. I preheat the oven to 375°F (190°C) and lightly grease a baking dish.

2. I slice the zucchini in half lengthwise and scoop out the centers to create boats, leaving a sturdy border. I chop the scooped-out zucchini and set it aside.

3. In a skillet, I heat olive oil over medium heat and sauté the onion, garlic, and mushrooms until softened and fragrant.

4. I add the chopped zucchini and spinach, cooking until the spinach is wilted and the moisture has mostly evaporated.

5. I remove the skillet from heat and let the mixture cool slightly.

6. In a bowl, I mix the ricotta, Parmesan, egg (if using), salt, pepper, and Italian seasoning. I stir in the cooked veggie mixture.

7. I spoon the filling into the zucchini boats and arrange them in the baking dish.

8. I top with a sprinkle of mozzarella if I want extra cheesiness.

9. I bake for 25–30 minutes, or until the zucchini is tender and the tops are golden and bubbly.

10. I let them cool slightly before serving.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I add chopped sun-dried tomatoes or roasted red peppers to the filling for extra depth. I’ve also used kale instead of spinach and cottage cheese instead of ricotta for a slightly different texture. If I want a heartier version, I stir in some cooked quinoa or top the zucchini with a crunchy breadcrumb-Parmesan mix before baking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place them in a covered baking dish at 350°F (175°C) for about 10–15 minutes, or microwave individual portions until heated through. They can also be frozen after baking, though the texture may be slightly softer when reheated.

FAQs

Can I use frozen spinach?

Yes, I use frozen spinach often. I just make sure to thaw and squeeze out all the excess water before mixing it into the ricotta.

What mushrooms work best?

I usually use cremini or white button mushrooms, but any variety works well. Just make sure they’re finely chopped and well cooked.

Do I need to cook the zucchini before baking?

No, I don’t pre-cook the zucchini. It softens perfectly in the oven as it bakes with the filling.

Can I make this ahead of time?

Absolutely. I assemble the stuffed zucchini a day in advance, store it covered in the fridge, and bake it fresh when I’m ready.

Is this dish low-carb?

Yes, it’s naturally low in carbs and perfect for anyone looking for a lighter, grain-free meal.

Conclusion

Spinach, Mushroom, and Ricotta Stuffed Zucchini is one of those dishes that proves healthy food can still be rich and satisfying. It’s cheesy, savory, and loaded with fresh flavor, making it perfect for everything from weeknight dinners to vegetarian entertaining. Whether I’m cooking for guests or just making something special for myself, these zucchini boats always impress.