Creamy Ricotta-Stuffed Zucchini with Spinach and Mushrooms

This ricotta-stuffed zucchini is one of those recipes that surprised me with how comforting it turned out to be. I originally wanted something lighter than pasta but still creamy and satisfying. My first version was bland and a little watery, mostly because I rushed the zucchini prep and didn’t season the filling enough.

After a few adjustments—especially sautéing the vegetables properly and letting the zucchini release some moisture—this became a dish I genuinely look forward to making. It’s cozy, flavorful, and feels a bit special without being complicated.

Ingredients

For the Zucchini

• 4 medium zucchini
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the Ricotta Filling

• 1 cup whole-milk ricotta cheese
• 1 cup fresh spinach, finely chopped
• 1 cup mushrooms, finely chopped
• 2 cloves garlic, minced
• ¼ cup grated Parmesan cheese
• 1 large egg
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg (optional but recommended)

For Topping

• ½ cup shredded mozzarella cheese
• 1 tablespoon olive oil or melted butter

Preparing the Zucchini

Slice and Hollow

• Preheat oven to 375°F (190°C)
• Slice zucchini lengthwise
• Scoop out the center flesh with a spoon, leaving about a ¼-inch border
• Lightly brush with olive oil and season with salt and pepper

I learned the hard way not to scoop too deeply. Thin walls collapse during baking and won’t hold the filling well.

Pre-Bake Briefly

• Place the zucchini cut-side up on a baking sheet
• Bake for 10 minutes
• Remove and set aside

This quick pre-bake helps prevent excess moisture later.

Making the Filling

Sauté the Vegetables

• Heat olive oil in a skillet over medium heat
• Add mushrooms and cook until the moisture evaporates
• Add garlic and spinach, cooking until wilted
• Remove from heat and let cool slightly

Skipping this step was my biggest mistake early on. Raw mushrooms release too much liquid in the oven.

Mix the Ricotta Filling

• In a bowl, combine ricotta, egg, Parmesan, salt, pepper, and nutmeg
• Stir in the cooled mushroom-spinach mixture
• Mix until smooth and well combined

Taste the filling before stuffing. Ricotta needs seasoning to shine.

Assembling the Stuffed Zucchini

Fill and Top

• Spoon filling evenly into each zucchini half
• Sprinkle mozzarella over the top
• Drizzle with olive oil or butter

Don’t overfill—slightly mounded is perfect.

Baking Instructions

Bake Until Bubbly

• Bake uncovered for 25–30 minutes
• Cheese should be melted and lightly golden
• Zucchini should be tender but not mushy

If you like a browner top, broil for the last 2–3 minutes.

@recipesdream

Preparation and Cooking Time

Time Breakdown

• Prep time: 20 minutes
• Cook time: 35–40 minutes
• Total time: About 1 hour
• Servings: 4 (2 halves per serving)

Tips for Best Results

• Pre-bake zucchini to reduce moisture
• Cook mushrooms fully before mixing
• Use whole-milk ricotta for the best texture
• Season generously—zucchini absorbs flavor
• Let it rest 5 minutes before serving

Variations and Substitutions

Protein Add-Ins

• Cooked chicken or turkey
• Italian sausage (crumbled and cooked)

Cheese Swaps

• Use feta for a tangy twist
• Try goat cheese mixed with ricotta
• Add extra Parmesan for a sharper flavor

Dairy-Free Option

• Use a dairy-free ricotta alternative
• Skip mozzarella or use plant-based cheese

Serving Suggestions

• Serve with a crisp green salad
• Pair with roasted potatoes or quinoa
• Enjoy as a vegetarian main dish
• Serve alongside grilled chicken or fish
• Drizzle with balsamic glaze before serving

This dish works beautifully for both weeknight dinners and casual entertaining.

Storage and Reheating

Storage

• Let cool completely
• Store in an airtight container
• Refrigerate for up to 3 days

Reheating

• Reheat in the oven at 350°F for 10–15 minutes
• Cover loosely with foil to avoid over-browning
• Avoid microwaving if possible

FAQs

Can I make this ahead of time?

Yes, you can assemble the zucchini up to a day in advance and bake just before serving.

Why is my filling watery?

This usually happens if the mushrooms weren’t cooked long enough or the zucchini wasn’t pre-baked.

Can I freeze stuffed zucchini?

Freezing is not ideal. Zucchini releases water when thawed, affecting texture.

Can I use frozen spinach?

Yes, but thaw and squeeze it completely dry before using.

How do I know when it’s done?

The zucchini should be fork-tender and the filling hot all the way through.

This creamy ricotta-stuffed zucchini with spinach and mushrooms is one of those recipes that feels both nourishing and indulgent. Once you get the moisture control right, it becomes incredibly reliable. It’s proof that simple ingredients, when treated properly, can turn into something truly satisfying and worth repeating.