Spinach Mushroom and Ricotta Stuffed Zucchini

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Spinach, Mushroom, and Ricotta Stuffed Zucchini – Creamy, Cheesy & Mediterranean-Inspired

Tender zucchini boats filled with a savory blend of spinach, mushrooms, and three cheeses—baked until golden and bubbling.

Introduction: A Mediterranean Classic with a Comforting Twist

Stuffed vegetables are a staple in Mediterranean cuisine, and this Spinach, Mushroom, and Ricotta Stuffed Zucchini is a shining example of how simple ingredients can create something truly special. These zucchini boats are light yet satisfying, filled with a creamy, cheesy mixture that’s rich in flavor and texture.

Perfect as a vegetarian main dish or a flavorful side, this recipe is ideal for weeknight dinners, entertaining guests, or meal prepping for the week. It’s wholesome, low-carb, and packed with nutrients—without sacrificing indulgence.

Ingredients Breakdown

Let’s take a closer look at what makes this dish so delicious:

Zucchini Base:

  • Zucchini (2 medium)
    Mild in flavor and perfect for stuffing. Choose firm, evenly sized zucchinis.

Filling:

  • Fresh spinach (1 cup, chopped)
    Adds color, nutrients, and a mild earthy flavor.
  • Mushrooms (1 cup, diced)
    Bring umami depth and a meaty texture.
  • Garlic (2 cloves, minced)
    Adds aromatic warmth and savory notes.
  • Olive oil (1 tbsp)
    Used for sautéing and adds richness.
  • Salt & pepper (to taste)
    Essential for seasoning.
  • Italian seasoning (½ tsp, optional)
    Adds a blend of herbs for Mediterranean flair.

Cheeses:

  • Ricotta cheese (1 cup)
    Creamy and mild—forms the base of the filling.
  • Mozzarella (½ cup shredded + extra for topping)
    Melts beautifully and adds stretch.
  • Parmesan (¼ cup grated)
    Adds salty, nutty depth and helps brown the top.

Optional Add-Ins: Chopped sun-dried tomatoes, pine nuts, or a pinch of chili flakes for heat.

Equipment Needed

  • Baking sheet
  • Mixing bowls
  • Knife and cutting board
  • Spoon or melon baller
  • Skillet
  • Oven

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat oven to 375°F (190°C).

Line a baking sheet with parchment paper or lightly grease.

Step 2: Prepare the Zucchini

Slice 2 medium zucchinis in half lengthwise.

Use a spoon or melon baller to scoop out the centers, creating boats.

Place on the baking sheet, cut side up.

Tip: Don’t discard the scooped-out flesh—chop and add to the filling if desired.

Step 3: Cook the Filling

In a skillet over medium heat:

  • Sauté 2 minced garlic cloves in 1 tbsp olive oil until fragrant.

Add:

  • 1 cup diced mushrooms
  • Cook until soft and browned—about 5–7 minutes.

Stir in:

  • 1 cup chopped spinach
  • Cook until wilted—about 2 minutes.

Season with salt, pepper, and ½ tsp Italian seasoning (optional).

Remove from heat and let cool slightly.

Step 4: Mix the Filling

In a mixing bowl:

  • Combine the cooked mushroom-spinach mixture with:
  • 1 cup ricotta cheese
  • ½ cup shredded mozzarella
  • ¼ cup grated Parmesan

Mix until well combined.

Optional: Add a beaten egg for extra binding if desired.

Step 5: Stuff the Zucchini

Spoon the filling into each zucchini boat, pressing gently to fill.

Top with extra shredded mozzarella for a golden, bubbly finish.

Step 6: Bake

Bake at 375°F for 25–30 minutes, until:

  • Zucchini is tender
  • Cheese is melted and lightly golden

Let cool for 5 minutes before serving.

Yields:

  • 4 servings

Presentation Tip: Garnish with fresh basil or parsley and a drizzle of olive oil.

Serving Suggestions

Perfect for:

  • Vegetarian dinners
  • Mediterranean-themed meals
  • Low-carb side dishes
  • Meal prep lunches

Pair with:

  • Couscous or quinoa salad
  • Roasted potatoes or garlic bread
  • Tomato soup or lentil stew

Tip: Serve with lemon wedges for a bright finish.

Variations to Try

Want to make it your own? Try these delicious twists:

Chicken Ricotta Zucchini

Add shredded cooked chicken to the filling.

Spicy Kick

Add red pepper flakes or chopped jalapeños.

Garlic Herb

Use roasted garlic and fresh thyme or oregano.

Vegan Version

Use plant-based ricotta and mozzarella.

Storage and Make-Ahead Tips

  • Make-Ahead: Prepare filling and zucchini boats up to 1 day in advance.
  • Refrigerate: Store leftovers in airtight container for up to 4 days.
  • Freeze: Freeze baked boats for up to 2 months. Thaw and reheat in oven.

Tip: Reheat at 350°F until warmed through for best texture.

Nutrition Notes (Per Serving, ~1 of 4)

  • Calories: ~220
  • Protein: ~12g
  • Carbohydrates: ~8g
  • Fat: ~16g
  • Sugar: ~3g
  • Sodium: ~300mg
  • Fiber: ~2g

This dish is:

  • Creamy and savory
  • Low-carb and gluten-free
  • Perfectly portioned
  • Great for sharing

Final Thoughts

This Spinach, Mushroom, and Ricotta Stuffed Zucchini is more than just a recipe—it’s a celebration of Mediterranean comfort, wholesome ingredients, and easy elegance. Whether you’re cooking for family or just treating yourself, it’s guaranteed to impress and satisfy.

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