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Spinach Mushroom Ricotta Zucchini

Category: Dinner Ideas That Actually Work

Zucchini halves are hollowed and filled with a creamy mixture of ricotta, sautéed mushrooms, and wilted spinach, then sprinkled with mozzarella and Parmesan. After baking, the zucchini turns tender while the filling stays rich and flavorful. A crunchy breadcrumb topping is optional for texture. Fresh basil or parsley adds a bright finish before serving. This makes a satisfying main or side, highlighting fresh vegetables and classic Italian cheeses. Serve hot for the best flavor and texture.

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Clare Recipes
Created By Lily Chen
Updated on Wed, 30 Jul 2025 13:46:08 GMT
A plate of food with a stuffed zucchini. Save
A plate of food with a stuffed zucchini. | lilicooks.com

These Spinach Mushroom and Ricotta Stuffed Zucchini boats are a vibrant and nourishing way to celebrate fresh veggies. The creamy filling pairs perfectly with tender baked zucchini and you can serve these as a light main dish or a hearty side any night of the week.

I first made these for a friend who didn’t think she liked zucchini and she went back for seconds. Every time I serve them I am reminded how a simple veggie can steal the show when you make it the star.

Ingredients

  • Zucchini medium and fresh: Choose firm zucchinis with glossy skin They hold their shape best for stuffing
  • Ricotta cheese rich and creamy: Use whole milk ricotta for luxurious texture
  • Fresh spinach chopped: adds color and iron If using frozen make sure it is fully drained
  • Mushrooms finely chopped: deliver savory flavor Choose cremini or white mushrooms for mild taste
  • Garlic minced: boosts aroma Fresh garlic brings out the best in the veggies
  • Parmesan cheese grated: for nutty sharpness Buy a chunk and grate it fresh for best flavor
  • Breadcrumbs for topping optional: adds crunch Use panko or homemade for extra texture
  • Olive oil: helps the vegetables sauté evenly Pick extra virgin for robust taste
  • Salt and pepper: crucial for seasoning Taste as you go to balance flavors
  • Fresh basil or parsley for garnish optional: brings brightness Choose tender leaves for best appearance
  • Mozzarella cheese shredded: for melty topping Pick a block of mozzarella and shred it fresh if possible
  • Extra Parmesan cheese: dusted over the top makes it golden

Step-by-Step Instructions

Scoop and Season:
Cut the zucchinis lengthwise and carefully scoop out the centers with a spoon to form boats Nestle into a greased baking dish and sprinkle with salt and pepper to draw out a little moisture and season the base
Sauté the Mushrooms and Spinach:
Warm the olive oil in a skillet over medium heat Drop in the mushrooms and let them cook without stirring too much They should soften and brown slightly in about five to seven minutes Add garlic and continue to stir gently until fragrant about one to two minutes Toss in spinach and let it wilt if using fresh This step gives filling its earthy backbone
Mix the Filling:
In a mixing bowl fold together the ricotta Parmesan cooled mushroom spinach mixture and extra salt or pepper Taste and adjust now Salt unlocks every layer here
Stuff the Zucchini Boats:
Spoon the creamy filling into each zucchini cavity pressing down gently to pack each one to the top Be generous so each bite gets veggies and cheese
Add the Toppings:
Scatter mozzarella extra Parmesan and breadcrumbs on each stuffed zucchini This makes the top toasty and irresistibly cheesy after baking
Bake to Perfection:
Slide the dish into a preheated oven at three seventy five degrees Fahrenheit Bake for twenty to twenty five minutes until zucchini is fork tender and cheese is golden Watch for bubbling cheese and lightly browned edges
Garnish and Serve:
Once out of the oven scatter with fresh basil or parsley for freshness Serve hot right from the dish These are perfect straight away but leftovers reheat well too
Two stuffed zucchinis with mushrooms and spinach. Save
Two stuffed zucchinis with mushrooms and spinach. | lilicooks.com

There is something about the way mushrooms soak up garlic that always wins me over I love using cremini mushrooms here since they bring a meaty chew and absorb all the seasoning My kids always want to help with stuffing the zucchini and it is a great way to get little hands involved

Storage Tips

Refrigerate leftovers in an airtight container These keep well for up to three days Reheat gently in the oven to restore their crispy tops If freezing wrap cooled boats tightly and store up to one month Thaw in the fridge before reheating

Ingredient Substitutions

Swap ricotta with cottage cheese for a lighter option If you are out of fresh spinach use kale or Swiss chard just remember to chop it fine Vegan cheese and plant based ricotta can be used if you are avoiding dairy For breadcrumbs gluten free options work just as well

Serving Suggestions

Pair these stuffed zucchini boats with a big green salad and lemony vinaigrette For a heartier meal serve alongside roasted chicken or fish They also make a wonderful potluck dish since you can prep them in advance and bake when ready to serve

Two stuffed zucchini with mushrooms and spinach. Save
Two stuffed zucchini with mushrooms and spinach. | lilicooks.com

Cultural and Historical Context

Stuffed vegetables are a tradition in many regions around the Mediterranean and Middle East where cooks make the most out of garden bounty By using zucchini as the base you get a light modern twist that still feels connected to those classic roots

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, thaw and drain frozen spinach well to remove excess moisture before adding it to your filling mixture.

→ How do I prevent soggy zucchini boats?

Lightly salt the zucchini after scooping and let them sit for a few minutes, then pat dry to draw out extra moisture before stuffing.

→ Is it possible to make this dish ahead of time?

You can prepare the filling and zucchini ahead, assemble, and refrigerate. Bake just before serving for optimal texture.

→ Are breadcrumbs necessary for the topping?

Breadcrumbs add crunch but are optional. Omit them for a gluten-free option or use gluten-free breadcrumbs as desired.

→ What can I serve alongside stuffed zucchini?

These are great with a fresh salad, crusty bread, or as a side to grilled chicken or fish for a complete meal.

Spinach Mushroom Ricotta Zucchini

Zucchini boats filled with creamy ricotta, spinach, and mushrooms, finished with a savory cheese topping.

Preparation Time
15 min
Cooking Time
25 min
Overall Time
40 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Moderate

Cuisine Type: Italian

Output: 4 Serves

Dietary Options: Vegetarian

Ingredients

→ Zucchini Boats

01 4 medium zucchinis, halved lengthwise and scooped out
02 1 cup ricotta cheese
03 1 cup fresh spinach, chopped or frozen spinach, thawed and drained
04 1/2 cup mushrooms, finely chopped
05 2 cloves garlic, minced
06 1/4 cup grated Parmesan cheese
07 1/4 cup breadcrumbs, optional
08 1 tablespoon olive oil
09 Salt and pepper to taste
10 Fresh basil or parsley for garnish, optional

→ Topping

11 1/4 cup shredded mozzarella cheese
12 1 tablespoon additional Parmesan cheese

Steps

Step 01

Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.

Step 02

Cut the zucchinis in half lengthwise and scoop out the seeds with a spoon to create boats. Lightly season the zucchini boats with salt and pepper and place them in the prepared baking dish.

Step 03

In a medium skillet, heat the olive oil over medium heat. Add the chopped mushrooms and cook for 5-7 minutes, until softened and any moisture has evaporated. Add the garlic and cook for another 1-2 minutes until fragrant. Stir in the spinach and cook until wilted (if using fresh spinach). Remove from heat and let cool slightly.

Step 04

In a bowl, combine the ricotta cheese, Parmesan, and the sautéed mushroom and spinach mixture. Add salt and pepper to taste.

Step 05

Spoon the ricotta and vegetable mixture into each zucchini boat, pressing down gently to pack the filling.

Step 06

Sprinkle the shredded mozzarella and additional Parmesan on top of the stuffed zucchini boats. If you’re using breadcrumbs, sprinkle them on top as well.

Step 07

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden.

Step 08

Remove the zucchini boats from the oven and garnish with fresh basil or parsley. Serve hot, and enjoy!

Required Tools

  • Baking dish
  • Skillet
  • Spoon

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Dairy
  • Gluten (optional if breadcrumbs are used)

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 150
  • Fats: 9 g
  • Carbohydrates: 12 g
  • Proteins: 8 g