Stuffed Zucchini with Ricotta Recipe

Stuffed Zucchini with Ricotta is the kind of wholesome comfort food that hits all the right notes—creamy, cheesy, savory, and surprisingly light. Each zucchini boat is brimming with a rich ricotta filling, sautéed mushrooms, and a generous topping of melted cheese that bubbles golden in the oven. This dish is a fantastic way to enjoy vegetables without sacrificing flavor, perfect for both vegetarians and anyone craving a healthy, hearty meal.

Whether you’re looking for a vibrant side dish or a satisfying vegetarian main, this recipe delivers. It’s a great option for quick weeknight dinners, weekend meal prep, or elegant dinner parties. The balance of textures and the creamy earthiness of the filling make this dish a standout. And the best part? It’s surprisingly easy to make and endlessly adaptable to your taste.

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Ingredients for Stuffed Zucchini with Ricotta

• 4 medium zucchinis
• 1 cup ricotta cheese (whole milk or part-skim)
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese (divided)
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced and sautéed
• 1 garlic clove, minced
• 1 egg
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: crushed red pepper flakes, fresh basil, or Italian seasoning

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Step 1: Prepare the Zucchini

Preheat your oven to 375°F (190°C). While the oven warms up, wash the zucchinis and slice them in half lengthwise. Using a spoon, gently scoop out the center flesh of each zucchini half, leaving a slight border to create a boat shape. Set the scooped-out zucchini flesh aside—you can chop and use it in the filling if desired.

Place the hollowed zucchini halves on a lightly greased baking sheet, cut-side up. Lightly brush them with olive oil and sprinkle with a bit of salt and pepper. Bake for about 10 minutes to soften them slightly before filling.

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Step 2: Sauté the Mushrooms and Spinach

Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and cook until they release their moisture and turn golden brown, about 5–7 minutes. Add minced garlic and chopped spinach, sautéing for another 1–2 minutes until the spinach wilts and the garlic becomes fragrant. Remove from heat and let the mixture cool slightly.

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Step 3: Make the Ricotta Filling

In a mixing bowl, combine ricotta cheese, grated Parmesan, half of the shredded mozzarella, the sautéed mushroom-spinach mixture, and the optional chopped zucchini flesh. Crack in one egg, add salt and pepper to taste, and mix everything together until well blended.

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Step 4: Stuff and Bake

Generously fill each zucchini boat with the ricotta mixture, pressing it gently into place. Sprinkle the remaining mozzarella cheese over the top. If you like a little heat, add a pinch of red pepper flakes on top.

Return the stuffed zucchinis to the oven and bake for 20–25 minutes, or until the cheese is melted and golden, and the zucchini is tender. You can broil them for the last 2–3 minutes if you want an extra bubbly, browned topping.

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Step 5: Serve and Enjoy

Let the stuffed zucchinis cool for a few minutes before serving. Garnish with fresh basil or a drizzle of olive oil for an extra touch of flavor. These are perfect on their own or served alongside a crisp green salad or toasted garlic bread.

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Estimated Nutrition

Please note these values are approximate and may vary based on the exact brands and portions used:

• Calories: 220 per stuffed zucchini half
• Protein: 12g
• Carbohydrates: 8g
• Fat: 16g
• Fiber: 2g
• Sugar: 3g
• Calcium: 25% DV
• Iron: 10% DV

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Frequently Asked Questions

What type of ricotta should I use?

Whole milk ricotta provides the creamiest texture, but part-skim ricotta works well if you’re aiming for a lighter option.

Can I make this recipe vegan?

Yes! Substitute the ricotta with a plant-based version, use vegan mozzarella, and skip the egg or use a flax egg instead.

Can I add meat to this recipe?

Absolutely. Cooked ground turkey, sausage, or shredded chicken can be added to the filling for extra protein.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free. Just double-check your cheese and seasonings to ensure they’re certified GF if you’re sensitive.

Can I prep these ahead of time?

You can! Prepare and stuff the zucchini up to a day in advance. Keep them refrigerated and bake right before serving.

How do I keep the zucchini from getting watery?

Pre-baking the zucchini and lightly salting them helps draw out excess moisture. Also avoid overfilling with wet ingredients.

Can I use other vegetables in the filling?

Definitely. Bell peppers, sun-dried tomatoes, or chopped kale all make tasty additions to the mix.

What should I serve with stuffed zucchini?

A light salad, quinoa, or garlic bread pairs well. For something heartier, try roasted potatoes or a creamy soup.

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