Delicious Spinach, Mushroom, and Ricotta Stuffed Zucchini Recipe
Spinach, Mushroom, and Ricotta Stuffed Zucchini always sounds impressive—and seriously, is there anything better when you’re tired of the same old chicken night after night? You’re staring at those zucchinis, probably pondering if you should spiralize them… again. Or maybe you want something a little more “I made this and it’s healthy but tastes fancy.” Honestly, no shame—I felt that exact way and once I started stuffing those zucchini boats? Total game changer. Plus, I snagged the idea after poking around at beef and macaroni casserole recipes (long story, I’ll explain later). It’s easier than you’d think, too. Let’s get into it.
Choosing the Right Zucchini
So, you’re at the store thinking, “Isn’t zucchini, well… just zucchini?” Actually, no. It matters. Pick ones that are firm and not wobbly—seriously, skip the shriveled guys in the back. They should feel heavy for their size but not like you’re picking out bowling balls.
For this recipe, try to go for medium ones. If it’s too small, the filling just leaks everywhere (been there, done that—tragic mess). Too big, and you’re eating more boat than stuffing. Plus, the skin should look bright and even. I always avoid any with little dents or weird cuts. Pro tip: if you squeeze it and it squishes, forget it. Try again.
Hollowing Out the Zucchini
Okay, this is where I got clumsy the first few times—but I promise, you get better. Cut those zucchinis in half, lengthwise, like a little canoe. Grab a spoon (not a sharp knife, I’ve learned) and scoop out the soft inside. Leave a border—like, about as thick as your pinky, maybe a bit more.
Don’t dig too deep or you’ll break through and end up with zucchini planks. Keep the “guts” you scoop out! Chop them up—they’re perfect for bulking up the filling. If you go wild and break a shell, patch it up with a bit of ricotta later. No one will know.
“I never made a zucchini boat before and ruined the first one, but the next was perfect! Using a regular spoon, not a fancy gadget, honestly made it easier.”
Make the Filling
Here we get to the tasty part. Dice up some mushrooms (I sometimes use the pre-sliced ones—judge me if you must), chop the zucchini bits, and wilt down a couple handfuls of spinach in a skillet with olive oil. Toss in some salt, pepper, and maybe a clove of garlic if you’re feeling wild.
Cool the mixture for a second, then stir it into your ricotta (the whole container, don’t skimp). Add a sprinkle of parmesan and maybe a pinch of nutmeg—I know, weird, but it just works. Taste it. Does it need more salt? Add it. If it’s too loose, toss in some breadcrumbs. Don’t overthink it.
Stuff the Zucchini Boats
Now, scoop that savory-sweet mess into your hollowed zucchinis. Pile it up high—seriously, it shrinks while baking, so don’t be shy. Sometimes I even press it down with my fingers (clean, obviously).
Arrange your zucchini boats in a baking dish, snug, not crowded. If you’re into cheese (and come on, who isn’t?) scatter a bit more parmesan or shredded mozzarella on top. The cheese browns up and gets all bubbly. It’s honestly the best part.
Bake the Spinach, Mushroom and Ricotta Zucchini Boats
Alright, let’s not get fancy with oven talk. Just preheat to 400°F. Pop the tray in for about 20 to 25 minutes. Cover with foil if your oven runs hot and you start to see too much browning too fast (I’ve scorched more than I’d like to admit).
Check one after 20 minutes—poke with a fork. If it’s tender and the cheese is golden, you’re good. If not, give it a few extra minutes. Easy. Your kitchen will smell like you’re running a five-star restaurant.
Here’s a tip: let them cool for just a couple of minutes before serving, so you don’t burn your mouth in excitement (been there).
- Serve with crusty bread or garlic toast for a not-so-diet dinner
- Add a crisp salad if you pretend you only eat veggies
- Pairs surprisingly well with a glass of light white wine
- Store leftovers in a sealed container—they taste even better the next day
Common Questions
Q: Can I prepare these ahead and bake later?
A: Absolutely! Just assemble, cover, and chill in the fridge. Bake when you’re hungry.
Q: Is it okay to skip the mushrooms?
A: Yep, swap for bell pepper, extra zucchini, or even diced tomatoes. Totally flexible.
Q: How do I keep the boats from getting soggy?
A: Don’t overfill and make sure you bake them in a single layer. If your filling seems watery, drain or blot with a paper towel.
Q: What if I want it more filling for dinner?
A: Throw in cooked quinoa or shredded rotisserie chicken—honestly, anything in your fridge goes. For more protein-rich ideas, check out this crab shrimp stuffed salmon recipe.
Q: Can I use cottage cheese instead of ricotta?
A: Sure! Just drain it well. The texture will be a bit looser, but the flavor is still solid.
Give These Zucchini Boats a Try Tonight
There it is—my can’t-stop-eating Spinach, Mushroom, and Ricotta Stuffed Zucchini obsession, all spelled out for you. Don’t worry about perfection; these come together nearly as quickly as a beef and macaroni casserole on a busy night. Honestly, the results are way more restaurant-y than you’d guess. For another take on this dish, peek at the official Zucchini Boats stuffed with Spinach Mushroom Ricotta or check out some handy ingredient tips at Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Ingredients …. Go for it—stuff some zucchinis, toss ’em in the oven, and enjoy every bite.
Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Deliciously stuffed zucchini boats filled with spinach, mushrooms, and ricotta, perfect for a healthy yet fancy meal.
Ingredients
- 4 medium zucchinis
- 1 cup ricotta cheese
- 1 cup mushrooms, diced
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 1/4 cup grated parmesan cheese
- 1 clove garlic, minced (optional)
- Salt and pepper to taste
- Breadcrumbs (optional, for thicker filling)
- 1/2 cup shredded mozzarella cheese (for topping)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut zucchinis in half lengthwise and scoop out the center, leaving a border.
- In a skillet, heat olive oil and sauté mushrooms, chopped zucchini guts, and spinach until soft. Season with salt, pepper, and garlic if using.
- Let the mixture cool, then combine with ricotta and parmesan, adding breadcrumbs if needed.
- Stuff the zucchini halves with the filling, pressing down if necessary. Top with mozzarella cheese.
- Arrange filled zucchinis in a baking dish and bake for 20-25 minutes until the cheese is golden and the zucchini is tender.
- Let cool for a few minutes before serving.
Notes
These stuffed zucchinis can be prepared ahead of time and baked just before serving. They pair well with garlic bread and a light salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
