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Spinach mushroom ricotta stuffed zucchini boats on white plate with fresh herbs

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchinis
  • 1 cup fresh spinach chopped
  • 1 cup mushrooms diced; any variety
  • 1 cup ricotta cheese
  • 0.5 cup grated parmesan cheese
  • 1 clove garlic minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional toppings fresh herbs, breadcrumbs, or additional cheese

Equipment

  • baking dish
  • skillet
  • Large mixing bowl
  • Spoon

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Slice zucchinis lengthwise and scoop out the insides to form hollow boats.
  3. Heat olive oil in a skillet over medium heat. Add garlic and mushrooms; sauté for 3–4 minutes until softened.
  4. Add chopped spinach and cook until just wilted. Season lightly with salt and pepper.
  5. In a large bowl, combine sautéed veggies, ricotta, and parmesan cheese. Mix well.
  6. Fill each zucchini boat generously with the mixture and place them in a baking dish.
  7. Bake for 20–25 minutes until zucchinis are tender and tops are lightly golden.
  8. 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.