Creamy Ricotta-Stuffed Zucchini with Spinach and Mushrooms
A cozy, vegetarian dish featuring zucchini boats filled with creamy ricotta, sautéed mushrooms, spinach, and topped with mozzarella, perfect for a weeknight dinner or meal prep.
Ingredients
Main Ingredients
- 4 medium zucchini Aim for medium-sized zucchinis for even cooking.
- 1 cup ricotta cheese Whole milk ricotta works best for texture.
- 1/2 cup grated Parmesan cheese Store brand or pre-grated options are acceptable.
- 1 cup fresh spinach, chopped Frozen spinach can be used if well-drained.
- 1 cup mushrooms, chopped Button or cremini mushrooms work well.
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes Adjust for spice preference.
- to taste Salt
- to taste Black pepper
- 1/2 cup shredded mozzarella cheese Any mild, melty cheese can be used.
- Fresh leaves basil for garnish Optional garnish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Wash the zucchini, cut each in half lengthwise, and scoop out the seeds and some flesh to create boats; reserve the scooped flesh.
- Chop the reserved zucchini flesh into small pieces.
Cooking
- Heat olive oil in a skillet over medium heat, add diced onion and minced garlic, and sauté until fragrant and translucent.
- Add chopped mushrooms, chopped spinach, and chopped zucchini flesh to the skillet and cook until vegetables are tender and moisture has evaporated.
- Stir in ricotta cheese, grated Parmesan, dried oregano, red pepper flakes, salt, and black pepper; mix until creamy and well combined.
- Spoon the ricotta and vegetable mixture into each zucchini boat, dividing it evenly.
- Sprinkle shredded mozzarella cheese over the stuffed zucchini boats.
Baking
- Bake in the preheated oven for 20 to 25 minutes or until the zucchini is tender and the cheese is golden and bubbly.
- Remove from the oven, garnish with fresh basil leaves, and serve warm.
Notes
You can prep the zucchini boats ahead of time. Store in the refrigerator for up to a day. Leftovers can be reheated in the oven or air fryer. If using large zucchinis, adjust baking time accordingly.