Description
This Spinach, Mushroom, and Ricotta Stuffed Zucchini recipe is a comforting, flavorful vegetarian dish perfect for busy weeknights or casual entertaining. Creamy ricotta, earthy mushrooms, and fresh spinach are packed into tender zucchini boats, baked until golden and topped with optional gooey mozzarella. Healthy, hearty, and totally satisfying.
Ingredients
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3 medium zucchini
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1 tbsp olive oil
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1/2 small onion, finely chopped
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2 garlic cloves, minced
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1 cup chopped mushrooms (baby bella or white)
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2 cups fresh spinach, chopped
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1/2 tsp Italian seasoning
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1/4 tsp red pepper flakes (optional)
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1 cup ricotta cheese
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1/4 cup grated Parmesan cheese
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Salt and black pepper to taste
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Optional: shredded mozzarella for topping
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Fresh basil or parsley for garnish
Instructions
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Preheat oven to 375°F. Lightly grease a baking dish.
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Slice zucchini in half lengthwise and scoop out centers. Salt lightly and set aside.
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In a skillet, sauté onion in olive oil until soft. Add garlic and mushrooms, cook until moisture is released. Stir in spinach and seasonings.
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In a bowl, mix ricotta, Parmesan, and sautéed veggies. Season to taste.
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Pat zucchini dry. Stuff with ricotta mixture. Top with mozzarella if using.
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Bake uncovered for 20–25 minutes, until zucchini is tender and cheese is golden.
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Garnish with fresh herbs and serve warm.
Notes
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Use full-fat ricotta for best texture.
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Swap in kale, Swiss chard, or vegan ricotta as desired.
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To avoid sogginess, always sauté vegetables and salt zucchini before stuffing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean / Vegetarian
Nutrition
- Calories: 230
- Sugar: 4g
- Sodium: 340mg
- Fat: 15g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 12g
Keywords: Stuffed zucchini boats, Ricotta stuffed zucchini, Vegetarian zucchini recipe, Zucchini ricotta bake