Name: Spinach, Mushroom, and Ricotta Stuffed Zucchini
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 medium zucchinis (halved lengthwise and hollowed); 1 cup fresh spinach (chopped); 1 cup mushrooms (diced (cremini preferred)); 1 cup ricotta cheese; 1/2 cup shredded mozzarella (plus extra for topping); 1/4 cup grated Parmesan cheese; 2 cloves garlic (minced); 1 tbsp olive oil; salt & pepper (to taste)

I’ve been sharing recipes for over 20 years, and this spinach, mushroom, and ricotta stuffed zucchini is one of those dishes that always feels like a little victory. It’s light, flavorful, and packed with wholesome ingredients, yet it feels indulgent thanks to the creamy ricotta and melty cheese. I love making this for a healthy dinner or a fancy side dish it’s versatile, easy, and always impresses. If you’re looking for a veggie-packed meal that doesn’t skimp on taste, you’re in the right place. Let’s dive in!

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

This spinach, mushroom, and ricotta stuffed zucchini is a total winner. It’s a breeze to make, uses simple ingredients, and turns humble zucchini into something special. The creamy ricotta filling, paired with earthy mushrooms and fresh spinach, is a flavor combo that just works. Plus, it’s naturally low-carb and veggie-forward, making it perfect for a light meal or a side dish. I’ve made this for family dinners and potlucks, and it’s always a hit.

Pure Comfort with Spinach, Mushroom, and Ricotta Stuffed Zucchini

There’s something so comforting about a dish that’s both hearty and healthy, and this spinach, mushroom, and ricotta stuffed zucchini nails it. The tender zucchini boats, stuffed with a cheesy, savory filling, feel like a warm hug on a plate. I’ve served this on cozy evenings when I wanted something satisfying but not heavy, and it always hits the spot.

Ingredients

What You Need

Zucchinis: 2 medium, halved lengthwise for stuffing.
Fresh Spinach: 1 cup, chopped, for that vibrant green goodness.
Mushrooms: 1 cup, diced I like cremini for their earthy flavor.
Ricotta Cheese: 1 cup, for a creamy, rich filling.
Shredded Mozzarella: ½ cup, plus extra for topping, because more cheese is always a good idea.
Grated Parmesan: ¼ cup, for a nutty, salty kick.
Garlic: 2 cloves, minced, for that aromatic base.
Olive Oil: 1 tablespoon, to sauté the veggies.
Salt & Pepper: To taste, to bring all the flavors together.

Time to Cook

Prep Time: 20 minutes (mostly for chopping and sautéing).
Cook Time: 25 minutes.
Total Time: 45 minutes quick enough for a weeknight.

Steps to Make It

Get Started: Preheat your oven to 375°F (190°C). Grab a baking dish and set it aside.
Prep the Zucchini: Slice the zucchinis in half lengthwise and scoop out the flesh with a spoon, leaving a ¼-inch border to create little boats. Chop the scooped-out flesh and set it aside we’ll use it in the filling.
Sauté the Veggies: Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for 1 minute until it smells amazing. Toss in the diced mushrooms and chopped zucchini flesh, cooking until softened, about 5-7 minutes.
Add the Spinach: Stir in the chopped spinach and cook until it wilts, about 2 minutes. The skillet will be full of vibrant colors at this point!
Cool Slightly: Remove the skillet from the heat and let the mixture cool for a few minutes you don’t want it to cook the cheese too soon.
Mix the Filling: In a bowl, combine the ricotta, mozzarella, Parmesan, and the cooked spinach-mushroom mixture. Season with salt and pepper to taste. Stir until everything’s well mixed and creamy.
Stuff the Zucchini: Spoon the ricotta mixture into the zucchini boats, packing it in generously.
Top and Bake: Place the stuffed zucchinis in your baking dish and sprinkle with extra mozzarella. Bake for 20-25 minutes, until the zucchini is tender and the cheese is melted and golden brown.
Serve Warm: Let it cool for a few minutes before digging in. It’s perfect on its own or with a side.

Make Your Spinach, Mushroom, and Ricotta Stuffed Zucchini Perfect

Here’s a tip from my years of cooking: don’t overcook the zucchini boats. You want them tender but not mushy check them at 20 minutes to see how they’re doing. Also, make sure to drain any excess liquid from the spinach-mushroom mixture before mixing it with the cheese; too much moisture can make the filling soggy. If the cheese isn’t golden enough, pop it under the broiler for a minute just keep an eye on it!

Mix It Up

This spinach, mushroom, and ricotta stuffed zucchini is so easy to customize. Swap the mozzarella for feta for a tangy twist, or add a pinch of red pepper flakes for some heat. I’ve tried tossing in some sun-dried tomatoes for a burst of flavor, and it was amazing. You can also use yellow squash instead of zucchini if that’s what you have on hand.

Perfect Partners for Spinach, Mushroom, and Ricotta Stuffed Zucchini

This spinach, mushroom, and ricotta stuffed zucchini pairs beautifully with a crisp green salad with a balsamic dressing it complements the richness of the cheese. For a heartier meal, serve it alongside grilled chicken or a bowl of tomato soup. I also love it with a glass of chilled white wine, like a Pinot Grigio, for a simple yet elegant dinner.

Easy Clean Up with Spinach

You’ll only dirty a skillet, a bowl, and a baking dish. I rinse the skillet right after cooking the veggies to avoid a sticky mess, and cleanup’s done in under 10 minutes. This spinach, mushroom, and ricotta stuffed zucchini leaves you with more time to enjoy your meal.

Switch It Up: Fun Twists on Spinach, Mushroom

Try using this spinach, mushroom, and ricotta stuffed zucchini filling in bell peppers instead of zucchini for a colorful twist. Or, make it a pasta dish by mixing the filling with cooked pasta and baking it with extra cheese on top. I’ve done both, and they’re always a hit with guests.

Simply Perfect Spinach, Mushroom, and Ricotta Stuffed Zucchini

What I love most about this spinach, mushroom, and ricotta stuffed zucchini is its simplicity. It’s a healthy, flavorful dish that doesn’t require a ton of effort. It’s the kind of recipe that reminds you how a few good ingredients can become something truly special with just a little love.

FAQs About Spinach, Mushroom, and Ricotta Stuffed Zucchini

1. Can I use frozen spinach?

Yes, just thaw and squeeze out the excess water before using.

2. What mushrooms work best?

Cremini or button mushrooms are great, but shiitake adds a deeper flavor.

3. Can I make it dairy-free?

Swap the ricotta for a dairy-free alternative and skip the mozzarella and Parmesan.

4. Why is my zucchini watery?

Scoop out the flesh well, and don’t skip draining the spinach-mushroom mixture.

5. Can I freeze leftovers?

Yes, freeze for up to 1 month and reheat in the oven.

6. Can I add meat?

Sure, cooked sausage or ground turkey would be a great addition.

7. How do I know it’s done?

The zucchini should be tender, and the cheese should be melted and golden.

Conclusion

This spinach, mushroom, and ricotta stuffed zucchini is the kind of recipe you’ll turn to again and again. It’s quick, delicious, and perfect for any occasion everything I’ve learned to love in 20 years of cooking and sharing. Whether you’re making it for a healthy dinner or a fancy side dish, it’s sure to bring smiles to the table. Give it a try, tweak it to your taste, and let me know how it turns out I’d love to hear your stories! Happy cooking!

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