Spinach, Mushroom, and Ricotta Stuffed Zucchini
This is a light, savory baked dish where tender zucchini boats are filled with a creamy vegetable and ricotta mixture. In this first part, you will prepare the zucchini and cook the flavorful filling base.
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Ingredients
* 2 medium zucchinis
* 1 cup fresh spinach, chopped
* 1 cup mushrooms, diced
* 1 cup dairy free ricotta cheese
* ½ cup shredded dairy free mozzarella (plus extra for topping)
* ¼ cup grated dairy-free Parmesan
* 2 cloves garlic, minced
* 1 tbsp olive oil
* Salt & pepper, to taste
* ½ tsp Italian seasoning (optional)
Instructions
1. Preheat oven to 375°F (190°C).
2. Prepare zucchinis: Slice in half lengthwise, scoop out centers, and place on a baking sheet.
3. Cook filling: Sauté garlic in olive oil, then add mushrooms and cook until soft. Stir in spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.
4. Mix: In a bowl, combine the cooked mixture with ricotta, mozzarella, and Parmesan
5. Stuff zucchinis: Fill each boat with the mixture and top with extra mozzarella.
6. Bake for 25–30 minutes, until tender and golden
Ingredients
- 3 to 4 medium zucchinis
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 200 g mushrooms, finely chopped
- 2 cups fresh spinach
- Salt and black pepper to taste
- 1/2 teaspoon dried oregano (optional)
Preparing the zucchini
Preheat the oven to 190°C (375°F).
Slice each zucchini in half lengthwise. Using a spoon, carefully scoop out the center to create “boats,” leaving a thin border so they hold their shape. Chop the scooped-out zucchini flesh and set it aside for the filling.
Lightly salt the zucchini boats and place them on a baking tray. This helps draw out excess moisture and prevents them from becoming watery during baking.
Cooking the vegetable base
Heat olive oil in a large pan over medium heat. Add the chopped onion and cook for 2 to 3 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
Add the chopped mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they release their moisture and start to brown.
Adding spinach and zucchini flesh
Stir in the chopped zucchini flesh and cook for 2 to 3 minutes. Then add the spinach and cook until wilted. Season with salt, black pepper, and oregano if using.
Building flavor
Continue cooking until most of the moisture has evaporated from the mixture. The filling should be soft but not watery, as excess liquid can affect the final texture.
Once done, remove from heat and let the mixture cool slightly before adding ricotta in the next step.
Spinach, Mushroom, and Ricotta Stuffed Zucchini
Now that the vegetable filling base is cooked, the next step is to combine it with ricotta cheese, fill the zucchini boats, and bake them until creamy and tender.
Ingredients (continued)
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
- 1 egg (optional, helps bind the filling)
- Salt and black pepper to taste
Mixing the filling
In a bowl, combine the cooked mushroom, spinach, onion, garlic, and zucchini mixture with the ricotta cheese. If using, add the egg and Parmesan cheese. Stir until everything is well combined and creamy.
Taste the mixture and adjust seasoning with salt and black pepper if needed. The filling should be rich, slightly thick, and well balanced in flavor.
Filling the zucchini boats
Take the prepared zucchini halves and spoon the ricotta mixture evenly into each one. Press lightly so the filling holds together, but do not pack it too tightly.
Baking preparation
Place the stuffed zucchini on a baking tray lined with parchment paper or lightly greased. If desired, sprinkle a little extra Parmesan cheese on top for a golden finish.
Baking the zucchini
Preheat the oven to 190°C (375°F) if not already preheated. Place the filled zucchini boats on the middle rack and bake for 20 to 25 minutes. The zucchini should become tender while still holding their shape, and the filling should be heated through.
For a golden top
If you want a lightly browned, cheesy top, switch the oven to broil for the last 2 to 3 minutes. Watch closely to avoid burning.
Resting time
Remove the zucchini from the oven and let them rest for about 5 minutes. This helps the filling set slightly and makes them easier to serve.
Serving suggestions
Serve warm as a main vegetarian dish or as a side. They pair well with:
- A simple green salad
- Garlic bread or toasted baguette
- Grilled chicken or fish for added protein
Optional finishing touches
- A drizzle of olive oil before serving
- Fresh basil or parsley for brightness
- Extra grated Parmesan for richness
- A squeeze of lemon juice for balance
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature to maintain texture rather than using a microwave, which can make them watery.