Stuffed Zucchini with Ricotta

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Stuffed Zucchini with Ricotta

These cheesy baked zucchini boats are filled with a savory ricotta and spinach mixture, then topped with mushrooms and gooey melted cheese.

Why You’ll Love This Recipe

✔ Healthy & Low-Carb – A great way to enjoy veggies without feeling heavy.
✔ Easy to Make – Just hollow, mix, stuff, and bake!
✔ Packed with Flavor – The ricotta, spinach, garlic, and mushrooms create an irresistible filling.
✔ Perfect for Meal Prep – Make them ahead and reheat easily.

Ingredients

For the Zucchini Boats

  • 4 medium zucchini, halved lengthwise
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Ricotta Filling

  • 1 cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 cup fresh spinach, chopped
  • 1 teaspoon garlic powder (or 2 cloves minced garlic)
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes (optional, for spice)

For the Topping

  • ½ cup mozzarella cheese, shredded
  • ½ cup sautéed mushrooms
  • ¼ teaspoon red pepper flakes (optional)

How to Make Stuffed Zucchini with Ricotta

1. Prepare the Zucchini

  • Preheat oven to 375°F (190°C).
  • Cut zucchini in half lengthwise and scoop out the flesh using a spoon, leaving a thin border.
  • Drizzle with olive oil, salt, and pepper, then bake for 10 minutes to soften.

2. Make the Filling

  • In a bowl, mix ricotta, Parmesan, spinach, garlic powder, and Italian seasoning until combined.

3. Stuff & Bake

  • Spoon the ricotta mixture into the pre-baked zucchini boats.
  • Top with sautéed mushrooms and shredded mozzarella.
  • Bake for 20 minutes, or until cheese is bubbly and golden.

4. Serve & Enjoy

  • Sprinkle with red pepper flakes for a slight kick.
  • Serve warm as a main dish or side.

Tips for the Best Stuffed Zucchini

🔹 Pre-bake the zucchini – This keeps them from being too firm after baking.
🔹 Drain excess moisture – Pat the zucchini dry after scooping to prevent sogginess.
🔹 Mix up the fillings – Add chopped sundried tomatoes, caramelized onions, or feta for variety.
🔹 Use a sharp knife – A small paring knife makes scooping out the zucchini easier.

Storage & Make-Ahead Tips

✔ Fridge: Store leftovers in an airtight container for up to 3 days.
✔ Reheat: Warm in the oven at 350°F (175°C) for 10 minutes, or microwave for 1-2 minutes.
✔ Freeze: Stuffed zucchini does not freeze well due to moisture, so it’s best eaten fresh.

Final Thoughts

This Stuffed Zucchini with Ricotta is a simple, delicious, and wholesome dish that’s great for weeknights or meal prep. The creamy ricotta filling and cheesy topping make it a vegetarian delight that even meat lovers will enjoy! 😊

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