Name: Creamy Ricotta Stuffed Zucchini with Spinach and Mushrooms
Prep time: 15 min
Cook time: PT-486899H10M48S
Total time: PT-486899H10M48S
Cuisine: Mediterranean
Ingredients: 4 medium zucchini; 1 Tbsp olive oil; 2 cups fresh spinach, chopped; 1 cup sliced mushrooms (button or cremini); 2 cloves garlic, minced; 1 cup ricotta cheese; ½ cup shredded mozzarella (or Parmesan); Salt and black pepper, to taste; Optional garnish: chopped basil or parsley

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Tender zucchini boats filled with a savory, creamy mix of ricotta, wilted spinach, browned mushrooms, and garlic—baked to golden perfection. A healthy yet indulgent vegetarian dish that works beautifully as a light lunch, side, or meatless main.

Why You’ll Love This Recipe

Vibrant, nutritious, and packed with flavor
Easy one-dish preparation—minimal cleanup
Creamy cheese filling balanced by earthy veggies
Gluten-free and suitable for low-carb or vegetarian diets

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 medium zucchini
1 Tbsp olive oil
2 cups fresh spinach, chopped
1 cup sliced mushrooms (button or cremini)
2 cloves garlic, minced
1 cup ricotta cheese
½ cup shredded mozzarella (or Parmesan)
Salt and black pepper, to taste
Optional garnish: chopped basil or parsley

Directions

Preheat oven to 375 °F. Slice zucchini in half lengthwise and scoop out the centers, leaving a ¼-inch shell. Lightly season and set aside.
Sauté vegetables: Heat olive oil in a skillet over medium. Cook garlic for 30 sec, add mushrooms, and sauté until browned (5–7 min). Stir in spinach until wilted; season.
Combine filling: Off heat, let veggies cool slightly. Then stir in ricotta and mozzarella until creamy and smooth.
Stuff zucchini: Spoon the mixture into each zucchini shell, dividing evenly.
Bake: Arrange on a baking sheet or dish and bake for 20–30 min, until zucchini is tender and tops are golden.
Serve: Garnish with fresh basil or parsley and enjoy warm.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 20–30 minutes
Total time: Approximately 35–45 minutes

Variations

Cheese swap: Use Parmesan, Gruyère, or a mix instead of mozzarella
Protein addition: Stir in cooked chicken, Italian sausage, or chickpeas
Herby twist: Add fresh basil, thyme, or oregano into the filling
Spicy kick: Mix in red pepper flakes or chopped jalapeño
Low-carb version: Omit mozzarella or use a keto-friendly cheese

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake at 350 °F for 10–15 minutes or microwave until heated through. Optionally top with fresh cheese or herbs before serving.

FAQs

Can I use frozen spinach?

Yes—thaw and drain well before mixing to remove excess moisture.

Do I need to pre-cook the zucchini?

No—baking at 375 °F for 20–30 minutes cooks them through nicely.

Is this gluten-free?

Yes—as long as you use gluten-free cheese and no breadcrumbs.

Can I make this ahead?

Prepare and stuff zucchini up to a day in advance; bake just before serving.

Can I add other veggies?

Absolutely! Try diced bell peppers, onions, or roasted red peppers.

What if I want it keto?

Use full-fat cheese, omit lighter cheeses, and add extra ricotta or spinach.

How do I prevent watery filling?

Be sure to drain spinach well and squeeze out any liquid before mixing.

Can I freeze it?

Yes—freeze baked zucchini in meal-size portions for up to 2 months. Reheat in the oven.

Can I serve it cold?

This dish is best served warm; filling firms up when chilled.

What sides pair well?

Serve alongside a simple green salad, quinoa, rice, or crusty bread.

Conclusion

This Creamy Ricotta Stuffed Zucchini with Spinach and Mushrooms is a flavorful, wholesome dish that is easy yet elegant. With its creamy filling and golden-baked zucchini, it’s a deliciously satisfying way to enjoy vegetables that appeals to both vegetarians and meat-lovers alike. Perfect for any meal or occasion!

Sophia