Why You’ll Love This Recipe

Spinach, Mushroom, and Ricotta Stuffed Zucchini is a wholesome and satisfying dish that’s perfect for a light dinner or a healthy side. The tender zucchini boats are filled with a creamy and savory blend of ricotta cheese, sautéed mushrooms, and fresh spinach. This vegetarian recipe offers a delicious combination of textures and flavors, all baked to golden perfection with a cheesy topping.

ingredients

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

zucchinifresh spinachmushrooms (such as cremini or button)ricotta cheesegarliconionolive oilsalt and pepperparmesan cheeseshredded mozzarella cheese (optional)breadcrumbs (optional for topping)

directions

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

Slice the zucchinis in half lengthwise and scoop out the center flesh with a spoon, creating hollow boats. Set aside.

Finely chop the scooped-out zucchini flesh, mushrooms, onion, and garlic.

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

Add the chopped mushrooms and zucchini flesh to the skillet. Cook until the moisture evaporates and the mixture is golden.

Stir in the spinach and cook until wilted. Remove from heat and let cool slightly.

In a bowl, combine the ricotta cheese, cooked vegetable mixture, salt, pepper, and a portion of the parmesan cheese.

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

Sprinkle the tops with mozzarella, remaining parmesan, and breadcrumbs if using.

Bake for 25-30 minutes, or until the zucchini is tender and the tops are golden and bubbly.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 20 minutesCooking time: 30 minutesTotal time: 50 minutes

Variations

Add cooked quinoa or rice to the filling for a heartier dish.

Use feta instead of ricotta for a tangier flavor.

Mix in chopped sun-dried tomatoes or roasted red peppers for added depth.

Top with marinara sauce before baking for an Italian twist.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) for 10-15 minutes, or in the microwave for 2-3 minutes until warmed through.Freezing is not recommended as zucchini can become mushy when thawed.

FAQs

Can I make this dish vegan?

Yes, use plant-based ricotta and cheese alternatives, and ensure breadcrumbs are vegan-friendly.

Can I prepare it ahead of time?

Yes, you can assemble the zucchini boats a day in advance and bake them when ready to serve.

Do I need to peel the zucchini?

No, the skin helps the boats hold their shape and is edible.

What if I don’t have ricotta?

Cottage cheese or a thick Greek yogurt can be used as substitutes.

How do I keep the zucchini from being watery?

Pre-salt the zucchini boats and let them sit for 10 minutes, then blot with a paper towel before stuffing.

Can I grill the stuffed zucchini?

Yes, use foil to wrap and grill over medium heat until cooked through.

What mushrooms work best?

Cremini, white button, or portobello mushrooms are all great choices.

Can I add meat?

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

Are these keto-friendly?

Yes, if you omit the breadcrumbs and ensure the cheeses are low-carb.

Can I use other vegetables?

Yes, bell peppers or eggplants can be used as alternative vessels.

Conclusion

Spinach, Mushroom, and Ricotta Stuffed Zucchini is a delicious and versatile dish that brings together fresh ingredients in a simple, healthy way. It’s perfect for vegetarians and adaptable for many dietary preferences. Whether served as a main course or a side, it’s sure to become a go-to recipe in your kitchen.