Best Spinach, Mushroom, and Ricotta Stuffed Zucchini

There’s something so comforting about a dish that feels indulgent yet nourishing—like it’s giving you a warm hug from the inside. That’s exactly how I felt the first time I made these Spinach, Mushroom, and Ricotta Stuffed Zucchini. It was one of those evenings when the garden was overflowing with summer squash, and I wanted something a little more special than the usual sautéed zucchini. The result? A dish so delicious, it’s become a regular in my kitchen, whether for a cozy weeknight dinner or a weekend gathering with friends.

Ingredients You’ll Need

This recipe is all about balance—earthy mushrooms, creamy ricotta, and vibrant spinach tucked inside tender zucchini boats. Here’s what you’ll need:

• 4 medium zucchinis – Look for ones that are firm and evenly shaped, making them easier to hollow out.
• 1 cup ricotta cheese – Whole-milk ricotta gives the best creamy texture, but part-skim works too.
• 1 cup baby spinach, chopped – Fresh is best, but frozen (thawed and drained) works in a pinch.
• 1 cup mushrooms, finely diced – Cremini or button mushrooms add a lovely earthy depth.
• 1/2 cup shredded mozzarella – For that irresistible golden melt on top.
• 2 cloves garlic, minced – Because everything is better with garlic.
• 1/4 cup grated Parmesan – A little extra savory richness never hurts.
• 1 tbsp olive oil – For sautéing the mushrooms and spinach.
• Salt & pepper to taste – Season as you go for the best flavor.
• Pinch of red pepper flakes (optional) – Just a hint of heat if you like it.

Step-by-Step Instructions

Let’s turn these simple ingredients into something magical. Here’s how:

1. Prep the zucchini: Preheat your oven to 375°F (190°C). Slice each zucchini in half lengthwise and use a spoon to scoop out the center, leaving about a 1/4-inch border. Save the scooped zucchini—you can chop it finely and add it to the filling!
2. Sauté the veggies: Heat olive oil in a pan over medium heat. Add the mushrooms and cook until they release their moisture and turn golden, about 5 minutes. Toss in the garlic and chopped spinach (and any reserved zucchini flesh), cooking just until the spinach wilts. Season with salt, pepper, and red pepper flakes if using.
3. Mix the filling: In a bowl, combine the ricotta, mozzarella, and Parmesan. Fold in the sautéed veggie mixture until everything is well incorporated. Taste and adjust seasoning—this is your chance to make it perfect!
4. Stuff and bake: Arrange the zucchini boats on a baking sheet and generously fill each one with the ricotta mixture. Bake for 20–25 minutes, until the zucchini is tender and the tops are lightly golden.

Tip: If you want extra browning, pop them under the broiler for the last 2 minutes—just keep an eye on them!

Pro Tips, Variations, and Substitutions

Every home cook has their own spin on a recipe, and this stuffed zucchini is no exception! Here are some ways to make it your own:

• Cheese Swap: Not a fan of ricotta? Try goat cheese or feta for a tangy twist.
• Protein Boost: Add cooked ground turkey, sausage, or lentils for extra heartiness.
• Gluten-Free: Swap breadcrumbs for almond flour or gluten-free panko.
• Herb Love: Fresh basil, thyme, or oregano can elevate the flavors beautifully.
• Extra Veggies: Toss in diced bell peppers or sun-dried tomatoes for more color and texture.

What to Serve With Stuffed Zucchini

These stuffed zucchini boats are a meal on their own, but they also pair wonderfully with a few simple sides:

• A crisp green salad with lemon vinaigrette
• Garlic bread or crusty sourdough for soaking up any extra filling
• Roasted cherry tomatoes or a light quinoa pilaf
• A chilled glass of Sauvignon Blanc or sparkling water with lemon

Storage and Reheating Tips

Leftovers? No problem! Here’s how to keep them tasting fresh:

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Wrap tightly in foil and freeze for up to 2 months. Thaw in the fridge before reheating.
• Reheating: Warm in a 350°F oven for 10–15 minutes or microwave for 1–2 minutes until heated through.

Frequently Asked Questions

Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash works just as well and adds a lovely color contrast.

Can I make these ahead of time?
Yes! Assemble the boats, cover, and refrigerate for up to 24 hours before baking.

How do I prevent the zucchini from getting soggy?
Scoop out the seeds and lightly salt the zucchini halves before stuffing to draw out excess moisture.

Can I grill these instead of baking?
Definitely! Grill over medium heat for 15–20 minutes, covered, for a smoky flavor.

Final Thoughts

There’s something so comforting about a dish that’s both nourishing and indulgent—these stuffed zucchini boats strike that perfect balance. Whether you’re serving them for a weeknight dinner or a cozy gathering with friends, they’re sure to bring smiles to the table. So grab your spoon, scoop out those zucchini, and let the cheesy, herby goodness take center stage. Happy cooking!