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Spinach, Mushroom & Ricotta Stuffed Zucchini

A comforting and easy-to-make stuffed zucchini dish filled with sautéed spinach, mushrooms, and creamy ricotta, perfect for weeknights or potlucks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Vegetarian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 medium zucchinis
  • 1 cup fresh spinach or frozen
  • 1 cup mushrooms chopped
  • 1 cup ricotta cheese
  • 1/4 cup grated parmesan cheese
  • 1 egg whisked
  • salt and pepper to taste
  • pinch nutmeg
  • milk if needed, to adjust filling consistency
  • fresh basil or parsley optional, for garnish

Equipment

  • Oven
  • Skillet
  • Mixing bowl
  • Baking Dish

Method
 

  1. Step 1: Preheat oven to 375°F (190°C).
  2. Step 2: Slice zucchinis lengthwise and scoop out the insides, leaving about a 1/2-inch thick wall. Reserve the scooped flesh.
  3. Step 3: Heat a skillet over medium heat and sauté spinach and chopped mushrooms until softened, about 5 minutes. Add reserved zucchini flesh and cook for 2 more minutes. Let cool slightly.
  4. Step 4: In a mixing bowl, combine sautéed veggies, ricotta, parmesan, whisked egg, salt, pepper, and nutmeg. Add milk if needed to loosen the mixture. Stir in fresh basil or parsley if using.
  5. Step 5: Spoon the filling evenly into zucchini halves, packing gently without overflowing.
  6. Step 6: Place stuffed zucchinis in a baking dish and bake for 25-30 minutes until tops are golden and zucchini is tender.
  7. Step 7: Remove from oven and serve warm. Great as a side or light main course.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10–15 minutes to retain texture. Freeze on a baking sheet then transfer to container for longer storage. Variations include swapping cheeses, adding veggies or herbs, or adding protein like ground turkey.