Spinach, Mushroom, and Ricotta Stuffed Zucchini

With stuffed zucchini you get a dish that feels light yet hearty perfect for making the most of summer’s freshest produce while still being cozy enough for a chilly evening dinner. The combination of creamy ricotta earthy mushrooms and bright spinach tucked inside tender zucchini always feels like a little celebration at the table.

I made this on a whim for a vegetarian friend’s birthday and honestly everyone at the table asked for seconds it became an instant repeat in our home

Ingredients

• Medium zucchini: Bright vessel mild flavor and tender texture Look for firm glossy skin
• Ricotta cheese: Creamy richness Choose fresh and whole milk ricotta for best texture
• Mushrooms: Diced for meatiness go for cremini or baby bella if available for more depth
• Fresh spinach: Adds a burst of color and nutrition Larger leaves work fine just chop well
• Grated Parmesan cheese: For salty sharpness Select a real wedge and grate it yourself if possible
• Garlic: Brings aromatic warmth Fresh is best for real depth
• Olive oil: Helps everything meld together and brings out flavors A good extra virgin adds more taste
• Salt and pepper: Layers the seasoning Use sea salt and crack your pepper fresh for best results
• Italian seasoning: Easy shortcut for herby complexity Dried works great here
• Fresh parsley: Bright finish and fresh note Always chop it last minute for color

Step-by-Step Instructions

Prep the Zucchini:

Slice your zucchinis lengthwise Use a spoon to gently hollow out the centers making little boats Take care not to break the sides so they hold the filling

Sauté the Garlic and Mushrooms:

Warm olive oil over medium heat Add garlic and let it bloom for about two minutes then add the mushrooms Stir often Cook until the mushrooms lose their moisture and take on some color about five minutes

Wilt the Spinach:

Toss in the spinach with salt pepper and Italian seasoning Stir until just wilted which only takes a minute or two The spinach will shrink down quite a lot

Mix the Filling:

Transfer the sautéed mushroom mixture to a mixing bowl Stir in the ricotta and half of the Parmesan cheese Blend it well so the filling is creamy and evenly seasoned

Fill the Zucchini Boats:

Arrange the zucchini halves in your baking dish Spoon the ricotta mixture into each one packing them full but not overflowing

Top and Bake:

Sprinkle the remaining Parmesan generously over the stuffed zucchini Place in the preheated oven Bake for twenty-five to thirty minutes until the zucchini are tender the filling is bubbling and the tops are golden

Finish and Serve:

Let them rest a bit before serving Scatter fresh parsley on top for brightness Serve warm

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My favorite part is that savory ricotta and Parmesan melt on top As a kid my grandma would add extra cheese just for me now I do the same for my family We always laugh about who gets the cheesiest boat

Storage Tips

Cool leftovers completely then wrap them tightly or store in an airtight container in your fridge Good for up to three days Reheat gently in the oven so the filling stays creamy If freezing wrap each boat individually and thaw overnight before baking

Ingredient Substitutions

No ricotta Use cottage cheese blended for smoothness or even a vegan spread Mushrooms can be swapped for diced bell peppers or zucchini scooped from the centers If you want more protein throw in cooked lentils or shredded chicken for a complete meal

Serving Suggestions

Serve these boats with a side of hearty grains like quinoa or a green salad topped with lemon vinaigrette They also shine at brunch paired with crusty bread Spread the extra filling on toast for a quick snack

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Cultural Context

Stuffed vegetables have a long tradition in Italian cuisine and across the Mediterranean Each region puts its spin with cheese herbs or grains Making these always reminds me of summer feasts in my Italian neighbor’s backyard growing up

Frequently Asked Questions

→ How do you make zucchini boats hold their shape while baking?

Halve zucchinis lengthwise and remove seeds to create sturdy boats, leaving enough flesh intact for structure.

→ Can other cheeses be used besides ricotta?

Yes, cottage cheese or goat cheese also work well for a slightly different creamy texture and taste.

→ What kind of mushrooms are best for this dish?

Button or cremini mushrooms are ideal as they cook quickly and have a mild, earthy flavor.

→ How do you know when the zucchini is cooked through?

Bake until zucchini is fork-tender and the tops are golden, usually 25 to 30 minutes at 375°F (190°C).

→ Is it possible to prepare the filling ahead of time?

Absolutely, the vegetable and cheese mixture can be refrigerated a day in advance for quicker assembly.