🥒 Spinach, Mushroom, and Ricotta Stuffed Zucchini: A Healthy, Flavor-Packed Dinner
Looking for a delicious way to enjoy more vegetables while keeping dinner both satisfying and healthy? This Spinach, Mushroom, and Ricotta Stuffed Zucchini recipe is your new go-to! These tender zucchini boats are overflowing with a savory, cheesy filling made from sautéed mushrooms, wilted spinach, creamy ricotta cheese, and fragrant herbs. It’s a low-carb, vegetarian meal that doesn’t skimp on comfort or flavor.
Whether you’re following a low-carb diet, preparing a meatless Monday meal, or just looking for creative ways to use fresh zucchini, this dish is easy to make, nutritious, and utterly satisfying.
🥗 Why You’ll Love This Recipe
- Wholesome and healthy: Packed with protein, fiber, and vitamins
- Low-carb & keto-friendly: Great for carb-conscious eaters
- Vegetarian-friendly: A delicious meatless main or hearty side
- Easy to prepare: Just a few simple steps and everyday ingredients
- Make-ahead friendly: Prep the filling ahead of time for quick weeknight meals
🧠Nutritional Highlights
Zucchini is rich in antioxidants and low in calories, making it a perfect vessel for stuffing. Spinach adds iron, fiber, and folate, while mushrooms offer immune-boosting selenium and umami depth. Ricotta cheese provides calcium and protein, creating a creamy, satisfying filling that’s both indulgent and nourishing.
đź›’ Ingredients
Here’s everything you need for the perfect spinach, mushroom, and ricotta stuffed zucchini boats:
For the Zucchini:
- 4 medium zucchini
- 1 tbsp olive oil
- Salt & pepper, to taste
For the Filling:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 ½ cups mushrooms, finely chopped (white, cremini, or baby bella)
- 4 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg (optional, for binding)
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- Optional: red pepper flakes or nutmeg for added depth
Topping:
- 1/4 cup shredded mozzarella (optional, for a golden top)
👩‍🍳 Instructions
1. Prepare the Zucchini Boats
Preheat oven to 375°F (190°C). Slice each zucchini in half lengthwise and use a spoon to scoop out the flesh, leaving a 1/4-inch shell. Lightly brush the inside with olive oil and season with salt and pepper. Arrange in a baking dish or sheet pan lined with parchment.
2. Make the Filling
In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 3 minutes. Add garlic and cook for another 30 seconds. Stir in mushrooms and cook until they release their moisture and begin to brown, about 5–7 minutes.
Add spinach and cook until wilted. Remove from heat and let cool slightly.
In a bowl, combine ricotta, Parmesan, egg (if using), Italian seasoning, and the cooked mushroom-spinach mixture. Stir until well combined. Taste and adjust seasoning with salt, pepper, and optional spices.
3. Stuff and Bake
Spoon the filling into the zucchini boats, pressing down slightly. Sprinkle with mozzarella if desired.
Bake uncovered for 25–30 minutes, or until the zucchini is tender and the tops are golden. Broil for the last 2–3 minutes for extra color.
🧀 Additions & Variations
- Add grains: Mix in cooked quinoa, rice, or couscous for more texture.
- Make it spicy: Add chopped sun-dried tomatoes or a pinch of chili flakes.
- Make it vegan: Use plant-based ricotta or tofu ricotta and skip the egg and mozzarella.
- Add protein: Stir in cooked lentils, chickpeas, or even shredded rotisserie chicken for a non-vegetarian twist.
- Go Mediterranean: Add olives, feta, and a squeeze of lemon for a Mediterranean spin.
🥄 Serving Suggestions
These stuffed zucchini boats are incredibly versatile. Serve them as:
- A light vegetarian main dish with a side salad
- A hearty side dish with grilled chicken, salmon, or tofu
- A brunch option with eggs and roasted potatoes
- A meal prep lunch with couscous or quinoa on the side
Pair it with a drizzle of balsamic glaze or a dollop of pesto for added flavor.
âť“ FAQs
Can I make these ahead of time?
Yes! Prepare the filling and stuff the zucchini, then cover and refrigerate for up to 24 hours before baking.
What’s the best way to store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warm.
Can I freeze stuffed zucchini?
You can freeze them after baking, though the texture of zucchini may soften. For best results, freeze individually wrapped portions and reheat in the oven.
What other vegetables can I use?
Try stuffing bell peppers, eggplant halves, or large portobello mushrooms with the same filling.
đź“ť Final Thoughts
This Spinach, Mushroom, and Ricotta Stuffed Zucchini recipe proves that healthy eating doesn’t have to be bland or boring. With its creamy filling, earthy mushrooms, and tender zucchini, this dish is a perfect balance of flavor and nutrition. Whether you’re looking for a meatless dinner, a healthy side dish, or a new way to use summer zucchini, this recipe checks every box.
It’s easy, customizable, and sure to impress—even the meat-eaters in your life!