Spinach Mushroom Ricotta Stuffed Zucchini boats are the perfect answer when you need a wholesome dinner that’s ready in under 30 minutes. These tender zucchini halves get filled with a creamy mixture of ricotta cheese, sautéed spinach, and earthy mushrooms that’ll have your family asking for seconds.
Last week, my neighbor dropped off the most gorgeous zucchini from her garden, and I knew exactly what I wanted to make. There’s something so satisfying about transforming fresh summer vegetables into a comforting meal that feels both healthy and indulgent. This spinach mushroom ricotta stuffed zucchini recipe has become my go-to when I want to use up abundant zucchini while creating something that feels special enough for company. The combination of creamy ricotta with earthy mushrooms reminds me of the stuffed shells my grandmother used to make, but with a lighter, more nutritious twist. Let’s get cooking!
Why You’ll Love This Spinach Mushroom Ricotta Stuffed Zucchini
This recipe has everything I look for in a weeknight dinner – it’s quick, satisfying, and uses ingredients I usually have on hand. I’ve been making variations of stuffed zucchini for years, and this combination of spinach, mushrooms, and ricotta creates the perfect balance of flavors and textures that never gets old.
Easy to make with everyday ingredients you can find at any grocery store
Perfect for busy weeknights when you need dinner on the table fast
Naturally vegetarian and packed with nutrients from fresh vegetables
Consistently delicious results that please both kids and adults
Great way to use up abundant summer zucchini from your garden
Easily customizable with your favorite herbs and seasonings
This creamy, comforting dish proves that healthy eating doesn’t have to be boring – it’s become one of my family’s most requested meals.
Ingredient Note List
Medium Zucchini: I always choose zucchini that feel firm and heavy for their size because they hold their shape better during baking and won’t get mushy.
Fresh Spinach: Fresh spinach wilts down significantly during cooking and provides the best flavor and texture compared to frozen varieties that can make the filling watery.
Mushrooms: Any variety works wonderfully, but I prefer cremini or button mushrooms for their mild, earthy flavor that complements the ricotta without overpowering the dish.
Ricotta Cheese: Whole milk ricotta creates the creamiest, most luxurious filling that binds all the other ingredients together beautifully.
Parmesan Cheese: Freshly grated parmesan adds a sharp, nutty flavor that elevates the entire spinach mushroom ricotta stuffed zucchini to restaurant quality.
Fresh Garlic: I always use fresh minced garlic rather than pre-minced because it provides a more vibrant, aromatic base for sautéing the vegetables.
Olive Oil: A good quality olive oil helps sauté the vegetables perfectly and adds a subtle richness to the overall dish.
Salt and Black Pepper: These essential seasonings help bring out the natural flavors of each ingredient and tie everything together harmoniously.
How to Cook Spinach Mushroom Ricotta Stuffed Zucchini
Step 1. I usually start by preheating my oven to 375°F because it needs to be properly heated for the zucchini to cook evenly and develop that perfect tender texture.
Step 2. Cut each zucchini in half lengthwise and carefully scoop out the flesh with a spoon, leaving about a ¼-inch border to create sturdy boats that won’t collapse during baking.
Step 3. In my favorite skillet, I heat the olive oil over medium heat and add the minced garlic, cooking for about 30 seconds until it becomes fragrant but not browned.
Step 4. Add the diced mushrooms to the skillet and cook for 3-4 minutes until they release their moisture and become golden – this step concentrates their earthy flavor beautifully.
Step 5. I’ve found that adding the chopped spinach next and cooking just until wilted prevents the filling from becoming too watery, which can happen if you overcook the greens.
Step 6. In a large mixing bowl, combine the sautéed vegetables with ricotta and parmesan cheese, mixing gently until everything is well incorporated and creamy.
Step 7. Spoon the mixture generously into each zucchini boat, mounding it slightly because the filling will settle as it bakes in the oven.
Step 8. My grandmother always said to arrange the stuffed zucchini in a single layer in your baking dish so they cook evenly, and she was absolutely right about this technique.
Step 9. Bake for 20-25 minutes until the zucchini is fork-tender and the filling is lightly golden on top – this creates the perfect contrast of textures.
How to Store & Reheat
I usually store any leftover spinach mushroom ricotta stuffed zucchini in an airtight container in the refrigerator, where they stay fresh for up to 3 days. Make sure the zucchini boats cool completely before covering them to prevent condensation from making the filling soggy.
For longer storage, these stuffed zucchini freeze surprisingly well for up to 2 months. I recommend wrapping each boat individually in plastic wrap, then placing them in a freezer-safe container to prevent freezer burn.
For best results, I like to reheat leftover stuffed zucchini in the oven at 350°F for about 15 minutes, covering them with foil to prevent the tops from browning too much. You can also microwave them for convenience, but I find the oven method maintains the best texture and prevents the zucchini from becoming mushy.
Spinach, Mushroom, and Ricotta Stuffed Zucchini
A nutritious, beginner-friendly vegetarian recipe featuring zucchini boats filled with sautéed mushrooms, spinach, and creamy ricotta. Ready in under 30 minutes—perfect for busy weeknights.
Slice zucchinis lengthwise and scoop out the insides to form hollow boats.
Heat olive oil in a skillet over medium heat. Add garlic and mushrooms; sauté for 3–4 minutes until softened.
Add chopped spinach and cook until just wilted. Season lightly with salt and pepper.
In a large bowl, combine sautéed veggies, ricotta, and parmesan cheese. Mix well.
Fill each zucchini boat generously with the mixture and place them in a baking dish.
Bake for 20–25 minutes until zucchinis are tender and tops are lightly golden.
Drizzle with olive oil or garnish with fresh herbs before serving.
Notes
Use fresh spinach and mushrooms for best flavor. Avoid overfilling the zucchini to prevent spillage. Add Italian seasoning or red pepper flakes for a spicier version. Substitute ricotta with vegan cheese for a plant-based alternative. Store in an airtight container for up to 3 days in the fridge or 2 months in the freezer. Reheat in oven at 350°F (175°C) for 15 minutes.
What to Serve With Spinach Mushroom Ricotta Stuffed Zucchini
Simple Arugula Salad: The peppery bite of fresh arugula with a light lemon vinaigrette provides a perfect contrast to the creamy, rich filling and adds a refreshing element to your plate.
Garlic Bread: A slice of warm, crusty garlic bread is perfect for soaking up any delicious juices from the stuffed zucchini and makes the meal feel more substantial.
Roasted Cherry Tomatoes: These sweet, caramelized tomatoes complement the Italian flavors beautifully while adding vibrant color and a burst of summer freshness to your dinner.
Quinoa Pilaf: A light quinoa pilaf with herbs provides additional protein and makes this meal more filling without overwhelming the delicate flavors of the zucchini.
Pinot Grigio: In my kitchen, I often serve this with a chilled glass of Pinot Grigio, which pairs wonderfully with the creamy ricotta and earthy mushrooms for a restaurant-quality dining experience.
Steamed Asparagus: Simple steamed asparagus with a squeeze of lemon adds elegant green vegetables to round out this healthy, satisfying meal perfectly.
FAQs
Spinach Mushroom Ricotta Stuffed Zucchini
How many calories are in stuffed zucchini with ricotta? Each serving of this spinach mushroom ricotta stuffed zucchini contains approximately 180-220 calories, making it a satisfying yet light dinner option that fits well into most healthy eating plans.
Are stuffed zucchini boats healthy for you?
Yes, this recipe is packed with nutrients from fresh vegetables and provides good amounts of protein from ricotta and parmesan cheese, plus plenty of vitamins and minerals with relatively low calories.
Can I make stuffed zucchini ahead of time?
Absolutely! I often assemble these spinach mushroom ricotta stuffed zucchini in the morning, cover them tightly, and refrigerate until dinner time – just add a few extra minutes to the baking time if cooking from cold.
What can I substitute for ricotta cheese in stuffed zucchini?
Cottage cheese works beautifully as a lighter substitute, or you can use cream cheese for extra richness – both will give you that creamy texture that makes this recipe so satisfying.
