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Spinach, Mushroom, and Ricotta Stuffed Zucchini

These stuffed zucchini are filled with creamy ricotta, earthy mushrooms, and vibrant spinach, making for a delicious and healthy dish that’s perfect as a main course or side.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 3 servings
Course: Main Course, Side Dish
Cuisine: Mediterranean, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Zucchini Boats
  • 2 medium medium zucchinis Firm and fresh, ideal for stuffing
Filling
  • 1 cup fresh spinach, chopped Can be swapped with kale or chard
  • 1 cup mushrooms, diced Use cremini, white, or even portobello
  • 1 cup ricotta cheese Full-fat for extra creaminess
  • 1/2 cup shredded mozzarella Plus extra for that golden top
  • 1/4 cup grated Parmesan Adds a salty, nutty note
  • 2 cloves garlic, minced Fresh and aromatic
  • 1 tbsp olive oil For sautéing
  • to taste Salt & pepper
  • 1/2 tsp Italian seasoning (optional) Adds extra herby depth

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
  2. Slice each zucchini in half lengthwise. Using a spoon or melon baller, carefully scoop out the center flesh, creating shallow 'boats.' Set the scooped-out flesh aside.
Cooking the Filling
  1. In a skillet over medium heat, warm 1 tbsp olive oil. Add the minced garlic and sauté for about 30 seconds.
  2. Add the diced mushrooms and cook until they’re browned and tender, about 5–6 minutes. Stir in the chopped spinach and cook until wilted. Season with salt, pepper, and Italian seasoning (if using).
  3. Transfer the sautéed mixture into a bowl and let it cool slightly. Add the ricotta, ½ cup mozzarella, and Parmesan. Mix until well combined and creamy.
Assembly and Baking
  1. Generously stuff each zucchini boat with the filling. Top with a sprinkle of mozzarella for that beautiful melty crust.
  2. Bake the filled zucchinis in the preheated oven for 25–30 minutes, or until the zucchini is tender and the cheese on top is melted and golden.
Serving
  1. Serve the zucchini boats warm, either as a main course or as a side dish.

Notes

You can add cooked quinoa or lentils for extra bulk. Spicy options include red pepper flakes or harissa. These zucchini boats reheat well, making them great for meal prep.