Spinach, Mushroom, and Ricotta Stuffed Zucchini is a flavorful vegetarian dish that turns fresh zucchini into tender boats filled with a savory mixture of earthy mushrooms, creamy ricotta, and vibrant spinach. It’s wholesome, comforting, and perfect for lunch, dinner, or as a hearty side.

Spinach, Mushroom, and Ricotta Stuffed Zucchini

Why I Love This Recipe

I love how this recipe transforms everyday vegetables into something elegant and satisfying. The zucchini becomes tender and juicy in the oven, while the filling is creamy, cheesy, and packed with flavor. It’s easy to make, looks impressive on the plate, and gives me a healthy way to enjoy comforting, cheesy goodness.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Zucchini, medium-sized
Olive oil
Garlic, minced
Mushrooms, finely chopped
Fresh spinach
Ricotta cheese
Grated Parmesan cheese
Salt
Black pepper
Dried oregano or Italian seasoning
Optional: fresh basil or parsley for garnish

Directions

Prep the zucchini:
I slice the zucchini in half lengthwise and scoop out the center with a spoon to create a hollow for the filling. I brush the insides with olive oil and season lightly with salt and pepper.
Sauté the vegetables:
In a skillet, I heat olive oil and sauté the mushrooms until they release their moisture and begin to brown. I add garlic and cook until fragrant, then toss in the spinach and cook just until wilted.
Make the filling:
I remove the skillet from the heat and stir in ricotta, Parmesan, oregano, and more salt and pepper to taste. The mixture becomes rich, creamy, and loaded with savory flavor.
Stuff the zucchini:
I spoon the mixture into each zucchini boat, pressing gently to fill them evenly.
Bake:
I arrange the stuffed zucchini in a baking dish and bake at 375°F (190°C) for about 20–25 minutes, until the zucchini is fork-tender and the tops are lightly golden.
Serve:
I let them cool for a few minutes, then garnish with fresh basil or parsley before serving.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Make it heartier: I sometimes stir cooked quinoa or lentils into the filling to add more substance.
Cheesy top: A sprinkle of shredded mozzarella or extra Parmesan on top before baking makes a nice melty crust.
Add spice: A pinch of crushed red pepper flakes gives the filling a subtle kick.
Herb swap: I mix in chopped fresh basil or thyme when I want to change the flavor profile.

Storage/Reheating

Storage: I keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: I reheat them in the oven at 350°F or in the microwave until hot. A splash of water in the baking dish helps keep them from drying out.
Freezing: I don’t usually freeze this dish, as the zucchini can get watery when thawed.

FAQs

Can I use frozen spinach?

Yes, I can. I just make sure to thaw and squeeze out all the excess water before mixing it into the filling.

What kind of mushrooms work best?

I use cremini or button mushrooms most of the time, but shiitake or portobello add deeper flavor if I want something earthier.

Can I make this vegan?

Absolutely. I substitute the ricotta and Parmesan with vegan cheese alternatives or make a tofu-based ricotta for a dairy-free version.

Do I need to cook the zucchini first?

No need. It softens beautifully in the oven as it bakes with the filling inside.

Can I prep this ahead?

Yes, I often assemble the zucchini boats earlier in the day and keep them covered in the fridge. Then I just bake when ready to serve.

Conclusion

Spinach, Mushroom, and Ricotta Stuffed Zucchini is a simple yet elegant dish that’s bursting with flavor and texture. I love how customizable it is, whether I’m making it for a light dinner or a vegetarian side dish. It’s fresh, comforting, and always leaves me feeling satisfied.