Spinach, Mushroom, and Ricotta Stuffed Zucchini

If you’re looking for a dish that’s both light and comforting, look no further than Spinach, Mushroom, and Ricotta Stuffed Zucchini. This delightful recipe takes fresh, tender zucchini and fills it with a savory, creamy mixture of spinach, mushrooms, and ricotta cheese. The best part? It’s both healthy and indulgent. The zucchini boats hold all that cheesy goodness, while the spinach and mushrooms add a burst of earthy flavor. Whether you’re serving it as a main or a side, this dish is a real winner!

It’s quick to make, easy to customize, and so delicious—it’s sure to become a new favorite in your kitchen. Let’s dive into why you’ll love it!

Why You’ll Love Spinach, Mushroom, and Ricotta Stuffed Zucchini

Fresh and Flavorful: The zucchini provides a light base, while the spinach and mushrooms give it that savory depth you’re craving. Plus, the ricotta adds a rich, creamy texture that ties everything together perfectly.

Healthy and Wholesome: Packed with veggies and a good dose of protein from the ricotta, this dish is a great way to sneak in some nutrients without compromising on flavor.

Easy to Make: You don’t need any fancy ingredients to pull this one off. It’s quick and simple, perfect for busy nights or when you want something light yet satisfying.

Versatile: Whether you’re serving it as a main for a vegetarian meal or as a side dish to complement meat, this dish fits the bill. It’s so adaptable!

Make-Ahead Friendly: If you’re looking to save time, you can prepare these stuffed zucchinis in advance, pop them in the fridge, and bake them just before serving.

Ingredients in Spinach, Mushroom, and Ricotta Stuffed Zucchini

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Zucchini

The star of the show! Choose medium-sized zucchinis for the perfect balance of flavor and texture. They serve as the “boats” to hold all of that delicious filling.

Spinach

Fresh spinach wilts down beautifully and blends seamlessly into the filling. If you prefer, you can also use frozen spinach—just be sure to drain it well!

Mushrooms

Use cremini or button mushrooms for their earthy, savory flavor. They’re the perfect complement to the creamy ricotta and fresh spinach.

Ricotta Cheese

The creamy ricotta cheese adds richness and a little tang to the stuffing. It holds everything together and gives this dish its decadent texture.

Garlic and Onion

To bring out the flavors in the filling, a little garlic and onion are sautéed with the spinach and mushrooms. They add so much depth and fragrance.

Parmesan Cheese

A sprinkle of Parmesan cheese on top before baking adds a lovely, crispy finish to the stuffed zucchini, along with a nice salty contrast to the creamy filling.

Herbs and Seasonings

A touch of salt, pepper, and your favorite herbs (like basil or thyme) elevate the dish. Fresh or dried herbs will work, depending on what you have available.

Instructions

Prepare the Zucchini

Start by cutting the zucchinis in half lengthwise and scooping out the seeds with a spoon to create boats. You can save the scooped-out zucchini flesh to add to the filling if you like!

Sauté the Vegetables

In a skillet, heat a little olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 2-3 minutes until fragrant. Add the chopped mushrooms and cook for 5-7 minutes, until softened and browned. Then, stir in the spinach and cook for another 2-3 minutes, until wilted. Season with salt and pepper.

Make the Filling

Once the vegetables are cooked down, remove them from the heat and let them cool slightly. Stir in the ricotta cheese and mix well. If you’d like, add a little grated Parmesan or fresh herbs for extra flavor.

Stuff the Zucchini

Spoon the spinach, mushroom, and ricotta mixture into the zucchini boats. Make sure to pack the filling in tightly so it holds its shape.

Bake the Zucchini

Place the stuffed zucchinis on a baking sheet and sprinkle the tops with Parmesan cheese. Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until the zucchini is tender and the top is golden and bubbly.

Serve and Enjoy

Once they’re done, remove them from the oven and let them cool slightly. Serve them warm, topped with extra Parmesan or fresh herbs, and enjoy!

Nutrition Facts

Servings: 4
Calories per serving: 180
Total Fat: 12g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 250mg
Total Carbohydrates: 12g
Dietary Fiber: 3g
Total Sugars: 5g
Protein: 10g

Nutrition values are approximate and may vary depending on ingredients and preparation method.

Preparation Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

How to Serve Spinach, Mushroom, and Ricotta Stuffed Zucchini

As a Main Dish: These stuffed zucchinis are hearty enough to be the main event of a meal. Pair them with a simple side salad or some roasted vegetables for a light, well-rounded dinner.

As a Side Dish: Serve them alongside grilled meats, fish, or pasta for a veggie-packed side that complements almost anything.

With a Sauce: If you’re craving a little extra flavor, drizzle some marinara sauce on top before baking, or serve with a side of your favorite sauce for dipping.

As a Meal Prep Option: Make these ahead of time and store them in the fridge for an easy, grab-and-go lunch or dinner. They reheat beautifully!

Additional Tips

Use Fresh Spinach for the Best Texture: Fresh spinach wilts beautifully into the filling, providing both flavor and texture. If using frozen spinach, ensure it’s thoroughly drained.

Zucchini Flesh in the Filling: Don’t toss the zucchini flesh! Chop it up and add it to the filling for extra veggie goodness.

Customize the Filling: If you like a little extra flavor, try adding crumbled feta, ricotta with herbs, or even some pine nuts for crunch.

Add a Protein Boost: If you want to make this dish a bit heartier, you can mix in cooked ground chicken, turkey, or beef into the filling.

For a Crispier Top: If you like your stuffed zucchinis a little crispier on top, broil them for the last 2-3 minutes of baking.

FAQ Section

Q1: Can I make this dish ahead of time?
A1: Yes, you can prepare the stuffed zucchinis up to the baking step, then store them in the fridge for up to 2 days. When ready to serve, bake as directed.

Q2: Can I use frozen spinach?
A2: Yes! Just make sure to thaw and drain the spinach well to avoid excess moisture in the filling.

Q3: Can I use other cheeses besides ricotta?
A3: Absolutely! Cream cheese, cottage cheese, or goat cheese would work beautifully in place of ricotta.

Q4: Can I use another vegetable besides zucchini?
A4: Yes! You could use bell peppers, eggplant, or portobello mushrooms for a different twist on this dish.

Q5: How do I store leftovers?
A5: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.

Q6: Can I freeze the stuffed zucchini?
A6: Yes! Prepare the stuffed zucchinis, but don’t bake them. Freeze them on a baking sheet, then transfer to a freezer bag. When ready to cook, bake from frozen, adding an extra 10 minutes to the cooking time.

Q7: Can I add meat to this dish?
A7: Yes, ground chicken, turkey, or beef would make a great addition to the filling. Just cook the meat beforehand and mix it in with the vegetables.

Q8: How can I make this dish vegan?
A8: Use a plant-based ricotta and skip the Parmesan cheese. You could also add some vegan mozzarella for extra cheesiness!

Q9: What can I serve with stuffed zucchini?
A9: A light salad, roasted veggies, or a side of quinoa or rice would pair beautifully with stuffed zucchini.

Q10: Can I make this dish spicy?
A10: Absolutely! Add some red pepper flakes to the filling, or top the zucchini with a drizzle of hot sauce before serving for a little kick.

Conclusion

Spinach, Mushroom, and Ricotta Stuffed Zucchini is a dish that feels both wholesome and indulgent—loaded with flavor but light enough to enjoy any time of year. Whether you’re eating it as a main or a side, it’s a versatile and customizable recipe that’s sure to impress. Packed with nutrients and topped with creamy ricotta, this dish is one you’ll come back to time and time again!

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