Best Spinach Mushroom Ricotta Stuffed Zucchini

A Cozy Kitchen Moment: Spinach Mushroom Ricotta Stuffed Zucchini

There’s something almost magical about the way summer vegetables beg to be stuffed—like little boats waiting to be filled with savory treasures. Last weekend, as I rummaged through my farmer’s market haul, I found myself staring at a pile of plump zucchini, their skins gleaming under the morning sun. Memories of my grandmother’s stuffed vegetables came rushing back—her hands deftly hollowing them out, the kitchen fragrant with garlic and herbs. Inspired, I decided to create a version that felt both nostalgic and fresh: Spinach Mushroom Ricotta Stuffed Zucchini. The result? A dish so comforting, it’s now a permanent fixture on my summer table.

Ingredients You’ll Need

• 4 medium zucchini – Look for ones that are firm and evenly shaped, about 6-7 inches long. They’ll cradle the filling beautifully.
• 1 cup ricotta cheese – Whole-milk ricotta adds creaminess, but part-skim works too if you prefer a lighter touch.
• 1 cup baby spinach, finely chopped – Fresh spinach brings a pop of color and earthy sweetness.
• 1 cup cremini mushrooms, diced – Their meaty texture is perfect here, but white mushrooms work in a pinch.
• 1 small onion, finely chopped – Yellow or white, whatever you have on hand.
• 2 cloves garlic, minced – Because no cozy dish is complete without garlic.
• 1/4 cup grated Parmesan cheese – For that irresistible salty, nutty finish.
• 1 egg, lightly beaten – This binds the filling together so it doesn’t crumble when baked.
• 1 tbsp olive oil – A good glug for sautéing the veggies.
• 1 tsp dried oregano – Or fresh if you have it! Thyme or basil would also be lovely.
• Salt and pepper to taste – Season as you go—trust your palate.

Let’s Get Cooking: Step-by-Step

1. Prep the zucchini boats: Preheat your oven to 375°F (190°C). Slice each zucchini in half lengthwise and, using a spoon, gently scoop out the center flesh to create a “boat.” Leave about a 1/4-inch border so they hold their shape. Don’t toss the scooped flesh—chop it finely and set aside for the filling!
2. Sauté the aromatics: Heat olive oil in a skillet over medium heat. Add the onion and garlic, stirring until fragrant and translucent, about 3 minutes. Toss in the mushrooms and chopped zucchini flesh, cooking until the mushrooms release their moisture and everything turns golden, another 5 minutes. Stir in the spinach just until wilted, then remove from heat.
3. Make the filling: In a bowl, combine the ricotta, Parmesan, egg, oregano, and a pinch of salt and pepper. Fold in the sautéed veggie mixture until everything is evenly distributed. Taste and adjust seasoning—this is your chance to make it perfect!
4. Stuff and ready for baking: Arrange the zucchini boats on a parchment-lined baking sheet. Spoon the filling generously into each one, mounding it slightly. A little overflow is okay—it’ll crisp up deliciously in the oven.

At this point, your kitchen should smell like a Mediterranean dream. But we’re not done yet—pop them in the oven, and let’s talk toppings while they bake to golden perfection…