Ricotta Stuffed Zucchini

Why You’ll Love Ricotta Stuffed Zucchini

Spinach, Mushroom, and Ricotta Stuffed Zucchini is a nourishing, flavor-packed vegetarian dish that’s as satisfying as it is simple. Whether you’re cutting carbs, going meatless, or just craving something light yet comforting, this recipe delivers. Each zucchini boat is loaded with a creamy ricotta mixture, earthy mushrooms, and vibrant spinach, then baked to perfection with a golden, cheesy top. It’s weeknight-friendly, dinner party–worthy, and makes great leftovers too.

Pure Comfort

This dish may be light, but it’s pure cozy comfort. The ricotta is creamy and smooth, the mushrooms bring that rich umami depth, and the spinach adds a fresh, wholesome balance. Roasted zucchini acts as the perfect vessel, tender but with a slight bite. It’s everything you want in a baked dish warm, cheesy, hearty, and packed with flavor, minus the heaviness.

Ingredients of Ricotta Stuffed Zucchini

• 4 medium zucchini
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup mushrooms, finely chopped (white or cremini)
• 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg (optional)
• Salt and pepper, to taste
• 1/2 cup shredded mozzarella (for topping)
• Optional: red pepper flakes, fresh basil for garnish

What You Need

Kitchen Tools

• Sharp knife and spoon (for scooping zucchini)
• Skillet
• Mixing bowl
• Baking dish
• Cheese grater

Ingredients Notes

• Use full-fat ricotta for best texture
• Mushrooms should be finely chopped to blend well into the mix
• Parmesan adds saltiness, so taste before adding more salt

Time to Cook Ricotta Stuffed Zucchini

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Steps to Make Ricotta Stuffed Zucchini

1. Preheat oven to 375°F (190°C).
2. Slice zucchini in half lengthwise. Use a spoon to scoop out the center, leaving about 1/4 inch of flesh to create boats. Chop the scooped-out flesh and set aside.
3. Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 3–4 minutes. Add garlic, mushrooms, and chopped zucchini flesh. Sauté until mushrooms release moisture and begin to brown, about 5 minutes.
4. Add spinach and cook until wilted (if using fresh). Remove from heat and let cool slightly.
5. In a bowl, mix the cooked vegetable mixture with ricotta, Parmesan, nutmeg (if using), salt, and pepper.
6. Place zucchini boats in a baking dish. Spoon the ricotta filling into each one, pressing lightly to fill.
7. Top with shredded mozzarella and optional red pepper flakes.
8. Bake for 20–25 minutes or until the zucchini is tender and the cheese on top is melted and golden.
9. Garnish with fresh basil before serving, if desired.

Make Ricotta Stuffed Zucchini Perfect

• Avoid overfilling to prevent spillage during baking
• Sautéing the mushroom mix until dry prevents a soggy filling
• Let the filling cool slightly before mixing with ricotta to keep it creamy

Mix Ricotta Stuffed Zucchini Up

• Add chopped sun-dried tomatoes or olives for a Mediterranean twist
• Stir in fresh herbs like basil, oregano, or thyme
• Swap ricotta for goat cheese or cream cheese for a different flavor profile
• Add breadcrumbs on top for a crispy finish

Perfect Partners

• Garlic bread or crusty sourdough
• Light green salad with lemon vinaigrette
• Roasted potatoes or quinoa for a heartier meal
• Chilled white wine or sparkling water with lemon

Busy Day Hero

Stuff the zucchini the night before, cover with foil, and refrigerate. When ready to cook, pop them straight into the oven no extra prep needed.

Work Ahead

You can prep the filling up to 2 days in advance and store it in the fridge. Zucchini boats can also be hollowed and stored separately in an airtight container.

Save Some For Later

Leftovers store well in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short bursts. The flavors deepen overnight, making it even better the next day.

Everyone’s Happy

This dish is a vegetarian crowd-pleaser rich enough to satisfy meat-eaters, wholesome enough for clean eaters, and cheesy enough for the picky ones.

Good For You Too

• Low in carbs and calories
• Packed with fiber and nutrients from zucchini, spinach, and mushrooms
• A great source of protein and calcium from ricotta and Parmesan
• Gluten-free and vegetarian

Easy Clean Up

Only one skillet, one bowl, and one baking dish are needed. Line your baking dish with parchment for even easier cleanup.

Switch Ricotta Stuffed Zucchini Up

Make mini versions using baby zucchini for appetizers or party bites. Or, slice your zucchini into rounds, layer with filling, and bake casserole-style like zucchini lasagna.

Simply Perfect

Fresh, healthy, cheesy, and comforting Spinach, Mushroom, and Ricotta Stuffed Zucchini hits all the right notes. It’s easy enough for a weeknight, elegant enough for guests, and customizable to fit your vibe.

FAQs of Ricotta Stuffed Zucchini

1. Can I freeze this dish?

It’s best fresh, but you can freeze after baking. Let cool, wrap tightly, and reheat in the oven until warmed through.

2. What’s the best way to reheat it?

Reheat in a 350°F oven until hot. The microwave works too, but the texture may soften more.

3. Can I make it vegan?

Yes — use dairy-free ricotta alternatives and skip the Parmesan or use nutritional yeast.

4. Do I have to use mushrooms?

Nope! Try bell peppers, eggplant, or extra spinach instead.

5. What’s a good low-fat alternative to ricotta?

Low-fat cottage cheese works well; blend it to smooth before mixing.

6. Can I grill the zucchini instead?

Yes! Grill the zucchini boats until tender, then stuff and broil the tops until golden.

Explore More Delicious Recipes

• Marry Me Chicken Pasta with Spinach
• Ground Beef Vegetable Soup
• Ranch Stuffed Chicken

Conclusion of Ricotta Stuffed Zucchini

Spinach, Mushroom, and Ricotta Stuffed Zucchini is the ultimate wholesome-meets-delicious dish. It’s comforting, customizable, and easy to prepare perfect for vegetarians and flavor lovers alike. With creamy cheese, earthy mushrooms, and fresh spinach all nestled inside tender zucchini boats, this dish proves that healthy can absolutely be hearty and satisfying. Try it once, and it’ll be a staple in your kitchen rotation.

Happy cooking with Rita chef ❤️!

Ricotta Stuffed Zucchini

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• Author: Rita
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Description

This wholesome, creamy vegetarian dish is packed with sautéed mushrooms, spinach, and ricotta, all baked inside tender zucchini boats and topped with melty cheese for the perfect light-yet-satisfying comfort food.

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Ingredients

Scale 1x2x3x

4 medium zucchini
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1 cup mushrooms, finely chopped
2 cups fresh spinach or 1 cup frozen spinach (thawed and drained)
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon nutmeg (optional)
Salt and pepper, to taste
1/2 cup shredded mozzarella cheese
Optional: red pepper flakes, fresh basil for garnish

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Instructions

Preheat oven to 375°F (190°C). Slice zucchini in half lengthwise and scoop out the centers. Chop the scooped zucchini flesh. In a skillet over medium heat, cook onion in olive oil until soft, then add garlic, mushrooms, and chopped zucchini flesh. Sauté until tender and moisture evaporates. Add spinach and cook until wilted. Remove from heat. Mix the sautéed vegetables with ricotta, Parmesan, nutmeg, salt, and pepper. Arrange zucchini halves in a baking dish and fill with ricotta mixture. Top with mozzarella and bake for 20–25 minutes, or until cheese is golden and zucchini is tender. Garnish with basil and serve warm.

Notes

For a crisp topping, broil for the last 2–3 minutes of baking. You can prep the filling a day in advance. Add breadcrumbs or sun-dried tomatoes for extra texture and flavor. Best served hot, but leftovers reheat well too.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 2 zucchini halves
• Calories: 310 kcal
• Sugar: 4g
• Sodium: 580mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 16g
• Cholesterol: 40mg

Keywords: Ricotta Stuffed Zucchini, Vegetarian Zucchini Boats, Mushroom Spinach Zucchini