Spinach Mushroom Ricotta Zucchini

Zucchini boats stuffed with a creamy blend of ricotta cheese, spinach, and mushrooms make for a comforting vegetarian main that always disappears fast at my table. The tender zucchini holds all that savory filling, with a melted cheese topping for the perfect golden finish.

When I first tried this recipe, my kitchen smelled like my favorite trattoria in Florence. Now I make it whenever friends come over to remind me of that special trip.

Ingredients

• Zucchini: medium size gives just the right shape for stuffing and holds up well in the oven. Look for firm unblemished skins
• Ricotta cheese: brings creaminess and protein without making the filling heavy. Choose whole milk ricotta for best flavor
• Fresh spinach: adds color and nutrients. If using frozen squeeze out extra moisture to avoid sogginess
• Mushrooms: earthy and meaty tasting even without actual meat. Go for fresh cremini or white mushrooms with firm caps
• Garlic: boosts aroma and overall flavor. Use fresh for best results
• Parmesan cheese: for a nutty salty kick. Grate it yourself rather than buying pre-shredded for the most flavor
• Breadcrumbs: add crunch on top. Use fresh or panko for best texture
• Olive oil: for sautéing and added richness. Pick extra virgin for fruity notes
• Salt and pepper: help all the other flavors shine. Always taste as you go
• Mozzarella cheese: creates that classic gooey melted topping. Use whole milk mozzarella for best stretch
• Fresh basil or parsley: for a burst of color and freshness at the end. Always finish with herbs if you can

Step-by-Step Instructions

Prep the Zucchinis:

Cut each zucchini in half lengthwise and carefully scoop out the seeds with a spoon so you have sturdy boats. Sprinkle the cut sides with salt and pepper and nestle them into your baking dish so they sit flat and ready for filling

Cook the Vegetables:

Warm olive oil in a medium skillet over medium heat. Add chopped mushrooms and cook for about seven minutes until the edges brown and moisture is mostly gone. Add minced garlic and stir for another minute just until aromatic without burning. Mix in chopped spinach letting it wilt and darken before removing from heat to cool slightly

Make Ricotta Mixture:

In a medium bowl blend together ricotta and Parmesan cheese whisking until fluffy. Fold in your cooled mushroom spinach mixture. Taste and season with a pinch of salt and pepper

Fill the Boats:

Using a spoon gently mound the ricotta filling into each zucchini shell pressing it flat so it stays put but does not overflow

Top With Cheese:

Scatter shredded mozzarella and extra Parmesan over each stuffed zucchini. Add a sprinkle of breadcrumbs now if you want a crispy finish

Bake:

Place the dish on the center rack of your oven at 375 degrees Fahrenheit. Bake for about twenty five minutes or until the zucchini feels tender when pierced and the cheese is golden and bubbling

Finish and Serve:

Carefully remove from the oven and immediately garnish with torn basil or chopped parsley. Serve hot for maximum cheesy enjoyment

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I simply love how the mushrooms add earthiness to this recipe making even my most meat loving family member ask for seconds. My kids always help me fill the zucchini which makes it more fun and gets them excited for dinner.

Storage Tips

Let the zucchini boats cool to room temperature before covering. Store in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until warmed through. If freezing wrap tightly and freeze up to one month then thaw overnight in the fridge and reheat

Ingredient Substitutions

Swap ricotta for cottage cheese or use vegan cheese for a dairy free version. Kale works in place of spinach and you can mix in other vegetables like bell peppers or sun dried tomatoes for extra flavor

Serving Suggestions

Serve this as a main with a bright salad or alongside garlic bread. It also works beautifully as a holiday side or on a buffet since the boats hold up well at room temperature

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Cultural and Historical Context

Stuffed vegetables have a long history in Italian cooking where resourceful home cooks put garden produce to delicious use. This recipe is a variation on the classic Italian stuffed zucchini or zucchine ripiene a rustic dish meant to highlight simple ingredients

Frequently Asked Questions

→ How do I prevent soggy zucchini boats?

Lightly salt the zucchini after scooping out the seeds to draw out excess moisture, or pre-bake them for a few minutes before filling.

→ Can I substitute ricotta with another cheese?

Cottage cheese or mascarpone work well as alternatives to ricotta, though textures may vary.

→ Which mushrooms are best for this dish?

Cremini, white button, or portobello mushrooms add hearty flavor and a pleasant texture. Use your favorite variety.

→ Is this suitable for gluten-free diets?

Yes, as long as you omit or use gluten-free breadcrumbs. All other ingredients are naturally gluten-free.

→ Can I make this dish ahead of time?

You can prepare and fill the zucchini boats in advance. Store covered in the fridge, then bake before serving.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven until warm.