Spinach, Mushroom, and Ricotta Stuffed Zucchini
Zucchini halves are hollowed out and roasted until just tender, then filled with a luscious mix of sautéed mushrooms, wilted spinach, creamy ricotta, garlic, and herbs. It’s a healthy, low-carb, vegetarian option that feels indulgent but is packed with nutrients.
Time
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Serves: 3–4
Ingredients
For the Zucchini:
4 medium zucchini
1 tbsp olive oil
Salt & pepper, to taste
For the Filling:
1 tbsp olive oil
2 cloves garlic, minced
1 cup mushrooms, finely chopped (cremini, button, or mixed)
3 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)
3/4 cup ricotta cheese
1/4 cup grated Parmesan or Pecorino
1/4 tsp dried thyme or Italian seasoning
Salt & pepper, to taste
Optional: pinch of nutmeg for depth
Topping:
2 tbsp breadcrumbs (regular or panko)
1 tbsp olive oil
Extra Parmesan or shredded mozzarella
Instructions
Prepare the Zucchini:
Preheat oven to 400°F (200°C).
Slice zucchini in half lengthwise and scoop out the center with a spoon, leaving a 1/4-inch border. Reserve the scooped flesh.
Lightly brush zucchini boats with olive oil and season with salt and pepper.
Bake on a lined tray for 10–12 minutes to soften slightly. Set aside.
Make the Filling:
In a skillet, heat olive oil over medium heat.
Saute garlic for 30 seconds, then add chopped mushrooms and reserved zucchini flesh.
Cook until mushrooms release moisture and brown — about 6–7 minutes.
Add spinach and cook until wilted. Remove from heat.
Stir in ricotta, Parmesan, thyme, nutmeg (if using), salt, and pepper. Mix until creamy and well combined.
Stuff the Zucchini:
Spoon the ricotta filling evenly into each zucchini half.
Mix breadcrumbs with a little olive oil and sprinkle over the tops.
Optional: sprinkle extra Parmesan or mozzarella for a cheesy top.
Bake:
Return to oven and bake for 12–15 minutes, or until tops are golden and zucchini is tender.
Serve:
Let cool slightly. Garnish with fresh herbs like basil or parsley.
Serve warm with a side salad, grains, or crusty bread.
Tips
Add red pepper flakes for heat.
Want more protein? Add shredded chicken or lentils to the filling.
Use cottage cheese instead of ricotta for a lower-fat version.
Frequently Asked Questions
Can I make this ahead?
Yes. Prep and stuff the zucchini ahead of time. Store covered in the fridge, then bake when ready.
Can I freeze them?
They freeze well after baking. Cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven.
Is this keto or low-carb?
Yes, especially if you skip breadcrumbs or use almond flour crumbs instead.
Nutritional Information
Calories: ~160
Protein: 8g
Carbs: 7g
Fat: 11g
Fiber: 2g
Sugar: 3g