Spinach, Mushroom, and Ricotta Stuffed Zucchini

I love turning simple summer squash into a savory, cheesy dish that feels both light and indulgent. These zucchini boats are filled with sautéed spinach and mushrooms, mixed with creamy ricotta, then baked until tender and golden.

Why You’ll Love This Recipe

I’m always looking for ways to sneak extra veggies into my meals without sacrificing flavor. This recipe delivers with tender zucchini shells loaded with a rich, herby filling. It’s low-carb yet satisfying, comes together in under an hour, and works equally well as a weeknight dinner or an elegant side for guests.

ingredients

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

• 4 medium zucchinis

• 1 cup fresh spinach, chopped

• 1 cup mushrooms, diced

• 1 cup ricotta cheese

• 1 tablespoon olive oil

• 1 clove garlic, minced

• 2 tablespoons grated Parmesan cheese (optional)

• Salt and freshly ground black pepper, to taste

directions

1. I preheat the oven to 375 °F (190 °C).

2. While the oven heats, I slice each zucchini in half lengthwise and scoop out the seeds with a spoon, creating “boats.” I set the shells aside and roughly chop the removed zucchini flesh.

3. I heat the olive oil in a skillet over medium heat, add the garlic, and sauté for about 30 seconds until fragrant.

4. I add the mushrooms and chopped zucchini flesh, cooking for 4–5 minutes until the mushrooms release their moisture and the zucchini softens.

5. I stir in the chopped spinach and cook until just wilted, about 1–2 more minutes. Then I season the mixture with salt and pepper and remove the pan from heat.

6. In a bowl, I combine the ricotta with the sautéed vegetables and half of the Parmesan (if using), tasting and adjusting seasoning as needed.

7. I spoon the filling into each zucchini shell, mounding it slightly, and place them on a baking sheet or in a baking dish.

8. I sprinkle the tops with the remaining Parmesan cheese, then bake for 20–25 minutes until the zucchini is tender and the tops are lightly golden.

9. Once out of the oven, I let the boats rest for a few minutes before serving.

Servings and timing

This recipe makes 8 zucchini halves, serving 4 people (2 halves each). Prep time is about 15 minutes and bake time is 20–25 minutes, for a total of roughly 40 minutes from start to finish.

Variations

• I swap the ricotta for goat cheese or cottage cheese for a tangy twist.

• I stir fresh chopped herbs—like basil, parsley, or thyme—into the filling for extra aroma.

• I add cooked sausage crumbles or crumbled feta for more protein and flavor.

• I top with breadcrumbs mixed with melted butter for a crunchy crust.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the zucchini boats in a 350 °F (175 °C) oven for 8–10 minutes until warmed through. The microwave works in a pinch, but the oven keeps the texture best.

FAQs

How do I prevent the zucchini shells from becoming too soggy?

I lightly salt the scooped zucchini shells and let them sit in a colander for 10 minutes to draw out excess moisture. Then I pat them dry before filling.

Can I make the filling ahead of time?

Absolutely. I prepare the vegetable-ricotta mixture up to a day in advance, store it in the fridge, then stuff and bake just before serving.

What can I serve alongside these stuffed zucchinis?

I love pairing them with a simple green salad, crusty bread, or grilled chicken for a heartier meal.

Is there a way to make this dairy-free?

Yes—I replace the ricotta with a dairy-free cream cheese blend and omit the Parmesan, or use a vegan cheese alternative.

Can I freeze the leftovers?

I don’t recommend freezing after baking, as the zucchini can become watery when thawed. If I want to freeze, I assemble the raw stuffed boats, freeze them on a tray, then transfer to a bag; when ready, I bake from frozen, adding a few extra minutes to the cooking time.

Conclusion

These Spinach, Mushroom, and Ricotta Stuffed Zucchini boats are one of my favorite go-to recipes whenever I want a veggie-forward meal that still feels indulgent. They’re flexible, easy to prep, and always a hit whether I’m feeding my family or entertaining friends. I hope they become a staple in your kitchen, too!