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Spinach, Mushroom, and Ricotta Stuffed Zucchini

A creamy and cheesy dish that combines the earthiness of mushrooms with the richness of ricotta, all encased in tender zucchini boats. Perfect for busy weeknights or a cozy family dinner.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Vegetarian
Cuisine Mediterranean
Servings 4 servings
Calories 250 kcal

Ingredients
  

Vegetables

  • 2 medium zucchinis Cut in half lengthwise
  • 1 cup fresh spinach, chopped
  • 1 cup mushrooms, diced

Cheeses

  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella Plus extra for topping
  • 1/4 cup grated Parmesan

Other Ingredients

  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Salt & pepper, to taste

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C).
  • Slice the zucchinis in half lengthwise and scoop out the centers to create boats.

Cooking

  • Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant.
  • Add diced mushrooms and sauté until they are tender.
  • Toss in the chopped spinach and cook until wilted.
  • In a mixing bowl, combine the sautéed vegetables with ricotta, mozzarella, Parmesan, salt, and pepper.
  • Fill each zucchini boat generously with the mixture and place them on a baking sheet.
  • Top with extra mozzarella for a deliciously cheesy finish.
  • Bake for 25-30 minutes until the zucchinis are tender and the cheese is bubbling and golden.

Serving

  • Serve warm and enjoy!

Notes

Pair with a light side salad and garlic bread. For variations, substitute ricotta with cottage cheese or add crumbled sausage to the filling. Do not over-bake the zucchinis to keep them intact.
Keyword Healthy Dinner, Ricotta, Stuffed Zucchini, Vegetarian Recipe, Zucchini Boats