Name: Spinach Mushroom Ricotta Zucchini
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian-Inspired
Ingredients: 4–6 medium fresh zucchini; 1 cup ricotta cheese (whole milk recommended); 2 cups fresh spinach, chopped (or 1 cup thawed, drained frozen spinach); 1 cup mushrooms, finely chopped (cremini or white); 2 garlic cloves, minced; ½ cup Parmesan cheese, grated; ½ cup breadcrumbs (optional, for crunch); 2 tbsp olive oil (extra virgin preferred); Salt and pepper, to taste; Fresh basil or parsley, for garnish; 1 cup mozzarella cheese, shredded; Extra Parmesan cheese, for topping

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These Spinach Mushroom and Ricotta Stuffed Zucchini boats are one of my favorite ways to turn fresh summer zucchini into something truly special. I love how the creamy ricotta filling pairs with savory mushrooms, tender spinach, and melty cheese. After baking, the zucchini becomes perfectly soft while the top turns golden and bubbly. They work beautifully as a vegetarian main or a hearty side, and they’re versatile enough to serve at a casual weeknight dinner or as part of an elegant spread.

Why You’ll Love This Recipe

I like that this recipe feels indulgent but is packed with fresh vegetables and protein-rich cheese. The combination of mushrooms and spinach gives the filling a deep, earthy flavor, while ricotta makes it creamy without feeling heavy. I can make them with or without the crunchy breadcrumb topping depending on my mood, and I can easily swap ingredients based on what I have on hand. They’re also great for meal prep, since they reheat beautifully. Spinach Mushroom Ricotta Zucchini

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Medium fresh zucchini
Ricotta cheese (whole milk for best texture)
Fresh spinach, chopped (or thawed, drained frozen spinach)
Mushrooms, finely chopped (cremini or white)
Garlic, minced
Parmesan cheese, grated
Breadcrumbs (optional, for crunch)
Olive oil (extra virgin preferred)
Salt and pepper
Fresh basil or parsley, for garnish
Mozzarella cheese, shredded
Extra Parmesan cheese, for topping

Directions

Prep the zucchini
I cut the zucchinis lengthwise and scoop out the centers to form boats. I place them in a greased baking dish, season with salt and pepper, and set aside.
Cook the vegetables
In a skillet over medium heat, I warm olive oil and sauté mushrooms for 5–7 minutes until browned. I add garlic, cook for 1–2 minutes, then stir in spinach until wilted.
Make the filling
I mix the cooled mushroom-spinach mixture with ricotta, Parmesan, salt, and pepper in a bowl. I taste and adjust the seasoning at this stage.
Fill the zucchini
I spoon the ricotta mixture into each zucchini boat, pressing lightly to fill to the top.
Top with cheese and breadcrumbs
I sprinkle mozzarella, extra Parmesan, and breadcrumbs (if using) over the filled zucchini.
Bake
I bake in a preheated oven at 375°F (190°C) for 20–25 minutes, until the zucchini is tender and the top is golden and bubbly.
Serve
I garnish with fresh basil or parsley and serve hot.

Servings and timing

Makes 4–6 servings (as a main for 4 or a side for 6).
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

Swap ricotta with cottage cheese for a lighter option.
Use kale or Swiss chard instead of spinach.
Try vegan ricotta and plant-based mozzarella for a dairy-free version.
Skip breadcrumbs for a low-carb, gluten-free option.
Add cooked quinoa or lentils to the filling for extra protein.

storage/reheating

I refrigerate leftovers in an airtight container for up to 3 days. To reheat, I place them in the oven until warmed through so the tops get crispy again. I can also freeze baked zucchini boats for up to 1 month, thawing in the fridge before reheating.

FAQs

Can I prepare these ahead of time?

Yes, I assemble the zucchini boats earlier in the day, refrigerate them, and bake just before serving.

Do I need to cook the zucchini before stuffing?

No, baking them with the filling inside cooks them perfectly while keeping their shape.

What mushrooms work best?

I prefer cremini mushrooms for a rich, meaty flavor, but white mushrooms work well too.

Can I make this without cheese?

Yes, I use vegan cheese alternatives or skip the cheese entirely for a lighter veggie bake.

How do I keep the filling from being watery?

I make sure to cook down the spinach and mushrooms well so there’s minimal moisture before mixing with ricotta.

Conclusion

These Spinach Mushroom and Ricotta Stuffed Zucchini boats are a perfect blend of creamy, savory, and fresh. I love serving them when I want something wholesome yet satisfying, and they always get compliments. Whether as a vegetarian main dish or a colorful side, they make the most of seasonal produce and classic Italian flavors.