Spinach Mushroom Ricotta Zucchini

This versatile stuffed zucchini recipe transforms simple ingredients into an elegant meal perfect for weeknight dinners or casual entertaining. The creamy ricotta mixture nestled in tender zucchini boats delivers Mediterranean flavors with minimal effort.

I started making these stuffed zucchini boats when my garden produced more summer squash than I knew what to do with. Now even when zucchini isn't overflowing from my garden beds, my family requests this dish regularly as a satisfying vegetarian main.

Ingredients

• Medium zucchinis: Select firm specimens with glossy skin for the best texture and flavor
• Fresh spinach: Provides vibrant color and nutrients that complement the creamy filling
• Mushrooms: Cremini varieties offer deeper flavor but white button mushrooms work beautifully too
• Ricotta cheese: The creamy foundation that binds everything together while keeping the filling moist
• Mozzarella cheese: Creates that irresistible golden brown top and stretchy texture
• Parmesan cheese: Adds savory depth and umami notes to the filling
• Garlic: Freshly minced cloves provide aromatic foundation
• Olive oil: High quality extra virgin enhances the Mediterranean profile
• Italian seasoning: A convenient blend that brings cohesion to the filling flavors

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Step-by-Step Instructions

Prepare the zucchini:

Cut zucchini lengthwise and carefully scoop out the centers using a spoon, leaving about a quarter inch border all around to maintain structure. Reserve the scooped flesh for another use or chop and add to your filling for extra zucchini flavor. Arrange the hollowed boats on a parchment lined baking sheet.

Create the aromatic base:

Heat olive oil in a skillet over medium heat until it shimmers then add minced garlic. Cook for 30 seconds until fragrant but not browned. Watch carefully as garlic burns quickly and will impart bitterness to your filling.

Develop the mushroom flavor:

Add diced mushrooms to the garlic oil and cook undisturbed for 2 minutes to allow browning before stirring. Continue cooking until mushrooms release their moisture and begin to caramelize, about 5 minutes total. This concentrates their earthy flavor.

Incorporate the greens:

Add chopped spinach to the mushroom mixture and cook just until wilted, about 1 minute. Season with salt, pepper and Italian herbs, stirring to distribute evenly throughout the vegetables.

Blend the cheese mixture:

In a mixing bowl, combine ricotta, half the mozzarella, and all the Parmesan cheese. Fold in the cooked vegetable mixture, tasting for seasoning and adjusting as needed. The filling should be creamy but substantial.

Fill and top the zucchini:

Spoon the cheese and vegetable mixture generously into each zucchini boat, mounding slightly. Sprinkle the remaining mozzarella over the tops for that perfect golden crust during baking.

Bake to perfection:

Place filled zucchinis in preheated oven and bake for 25 to 30 minutes until the zucchini is tender when pierced with a fork and the cheese topping has become golden and bubbly.

The ricotta cheese is truly the unsung hero of this recipe. While the other ingredients bring color and flavor, ricotta provides that luxurious mouthfeel that elevates this from simple vegetables to a restaurant worthy dish. I discovered this while experimenting with various cheese combinations and found nothing else creates quite the same silky texture.

Make Ahead Magic

These stuffed zucchini boats are perfect for meal prep or entertaining. You can prepare everything up to the baking stage, cover and refrigerate for up to 24 hours. When ready to serve, simply bake as directed, adding an extra 5 minutes to the cooking time if coming straight from the refrigerator. The flavors actually develop nicely during the resting period.

Creative Variations

Consider this recipe a delicious canvas for your own culinary creativity. Try substituting kale or Swiss chard for spinach, adding sun dried tomatoes for tangy sweetness, or incorporating fresh herbs like basil or oregano. For a protein boost, brown some Italian sausage or ground turkey before adding the mushrooms. The basic technique remains the same while allowing endless personalization.

Serving Suggestions

These zucchini boats shine as the star of a simple meal paired with a side salad dressed in lemon vinaigrette. For a more substantial dinner, serve alongside crusty garlic bread to soak up any extra filling. A light tomato sauce underneath the boats creates a beautiful presentation for special occasions and contributes bright acidity to balance the rich filling.

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Storage Solutions

Store leftover stuffed zucchini in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through, about 15 minutes. While microwaving works in a pinch, the oven method helps maintain the textural contrast between the tender zucchini and the crispy cheese topping. These do not freeze well after baking as the zucchini texture suffers, but you can freeze the prepared filling separately for future use.

Frequently Asked Questions

→ What type of zucchini works best?

Medium-sized zucchinis work best as they are sturdy and easy to hollow out without breaking.

→ Can I use other cheeses besides ricotta?

Yes, you can substitute ricotta with cottage cheese or cream cheese for a similar creamy texture.

→ How do I prevent the filling from being watery?

Ensure the mushrooms and spinach are cooked thoroughly to release excess moisture before mixing with the cheese.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed zucchinis ahead of time and refrigerate them. Bake them just before serving for best results.

→ What sides pair well with this dish?

This dish pairs well with a simple green salad, crusty bread, or roasted vegetables.

→ Can I make this dish vegan?

Yes, use vegan cheese alternatives and skip the Parmesan for a tasty plant-based twist.