Brighten your table with Easy Stuffed Zucchini, a wholesome vegetarian dish packed with creamy ricotta, earthy mushrooms, and vibrant spinach. These zucchini boats are simple to prepare, ready in about 45 minutes, and perfect for busy weeknights or cozy gatherings. This stuffed zucchini recipe offers a delightful mix of textures and flavors, making it a go-to for healthy, satisfying meals.
Why You’ll Love Easy Stuffed Zucchini
- Bold Flavors: Creamy ricotta blends with savory mushrooms and fresh spinach.
- Quick and Easy: Ready in 45 minutes with minimal prep.
- Nutritious: Loaded with greens and protein-rich cheese.
- Versatile: Great for weeknight dinners or entertaining guests.
- Adaptable: Easily tweaked for vegan or gluten-free diets.
Ingredients for Easy Stuffed Zucchini
Here’s what you need for this stuffed zucchini recipe (serves 4):
- 4 medium zucchinis (firm, about 8 inches long)
- 2 cups (150g) fresh spinach, roughly chopped
- 1 cup (150g) cremini or button mushrooms, finely chopped
- 1 cup (250g) ricotta cheese
- ½ cup (50g) grated Parmesan cheese (optional)
- 2 garlic cloves, minced
- 1 tbsp (15ml) extra virgin olive oil
- ½ tsp (1g) dried oregano
- ½ tsp (3g) kosher salt, or to taste
- ¼ tsp black pepper, or to taste
Equipment
- Baking sheet
- Parchment paper
- Large skillet
- Large mixing bowl
- Small spoon or melon baller
- Sharp knife
- Measuring spoons
Ingredient Tips
- Pick firm, evenly sized zucchinis for easy stuffing.
- Cremini mushrooms add umami; button mushrooms are a milder choice.
- Fresh spinach brings vibrancy; kale is a heartier substitute.
- Full-fat ricotta ensures creaminess; part-skim works for a lighter option.
- High-quality extra virgin olive oil boosts flavor.
Directions for Easy Stuffed Zucchini
Let’s whip up this stuffed zucchini recipe—simple, delicious, and nutritious!
Prepare Zucchini
- I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- I slice 4 zucchinis lengthwise and scoop out the flesh with a spoon to form boats.
- I chop the scooped flesh finely and set it aside. I brush the zucchini halves with a touch of olive oil, place them cut-side up on the baking sheet, and sprinkle lightly with salt.
Sauté Filling
- In a large skillet, I heat 1 tbsp olive oil over medium heat.
- I add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- I toss in 1 cup chopped mushrooms and the reserved zucchini flesh, cooking for 5–7 minutes until the mushrooms are tender and liquid evaporates.
- I add 2 cups chopped spinach and cook for 2–3 minutes until wilted. I season with ½ tsp oregano, ¼ tsp salt, and ¼ tsp pepper, then let cool slightly.
Combine Filling
- In a large bowl, I mix the sautéed veggies with 1 cup ricotta and ½ cup Parmesan (if using).
- I stir gently to keep the ricotta fluffy and taste to adjust seasoning if needed.
Stuff and Bake
- I spoon the filling into the zucchini halves, mounding it slightly.
- I sprinkle extra Parmesan on top if desired.
- I cover the baking sheet loosely with foil and bake for 25 minutes.
- I remove the foil and bake for 10–15 minutes more, until the zucchini is tender and the tops are golden.
Serve
- I serve warm, garnished with fresh parsley or basil for a vibrant touch.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4 (2 halves per person)
- Calories: ~220 kcal per serving (2 stuffed halves)
- Macros per Serving: 12g carbs, 12g protein, 14g fat, 3g fiber
Variations
Try these twists on this recipe:
- Vegan Option: Use cashew cream instead of ricotta and skip Parmesan or use vegan cheese, inspired by LaylaCooks’ Veggie Mushroom and Lentil Meatballs.
- Spicy Twist: Add ¼ tsp red pepper flakes to the filling.
- Hearty Add-In: Mix in ½ cup cooked quinoa for extra texture.
- Mediterranean Vibes: Include ¼ cup chopped sun-dried tomatoes or olives.
- Cheese Swap: Try feta or mozzarella instead of Parmesan.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing sip.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light side.
- Enjoy with LaylaCooks’ Pumpkin Scones for a cozy meal.
Storage
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm in a 350°F (175°C) oven for 10–15 minutes or microwave until heated through. For freezing, I assemble unbaked stuffed zucchinis, wrap tightly in plastic wrap, and freeze for up to 2 months. I bake from frozen, adding 5–10 minutes to the cooking time.
Serving Tips
- Presentation: Arrange on a colorful platter with a drizzle of balsamic glaze.
- Garnish: Sprinkle with fresh herbs or a pinch of Parmesan for flair.
- Pairing: Serve with LaylaCooks’ Sweet Potato Toast for a hearty side.
- Portion Size: 2 halves per person as a main or 1 as a side.
- Occasions: Ideal for weeknight dinners, meal prep, or dinner parties.
FAQs
Can I prep this ahead?
Yes, assemble the zucchini up to a day ahead, refrigerate, and bake when ready; add 5 minutes if baking from cold.
How do I avoid soggy zucchini?
Scoop out ample flesh and sauté it to reduce moisture; brushing with oil helps.
Can I make this vegan?
Swap ricotta for cashew cream and omit Parmesan or use vegan cheese.
Which mushrooms work best?
Cremini or button are great; shiitake adds a deeper flavor.
Can I use frozen spinach?
Yes, use 1 cup thawed, well-drained frozen spinach instead of fresh.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
Conclusion
Easy Stuffed Zucchini is a wholesome, flavorful dish that transforms simple ingredients into a comforting meal. This stuffed zucchini recipe blends creamy ricotta, earthy mushrooms, and vibrant spinach for a delightful bite. Try this quick recipe and bring warmth to your table!
Easy Stuffed Zucchini
Ingredients
- 4 medium zucchinis firm, about 8 inches long
- 2 cups 150g fresh spinach, roughly chopped
- 1 cup 150g cremini or button mushrooms, finely chopped
- 1 cup 250g ricotta cheese
- ½ cup 50g grated Parmesan cheese (optional)
- 2 garlic cloves minced
- 1 tbsp 15ml extra virgin olive oil
- ½ tsp 1g dried oregano
- ½ tsp 3g kosher salt, or to taste
- ¼ tsp black pepper or to taste
Instructions
Prepare Zucchini
- I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. I slice 4 zucchinis lengthwise and scoop out the flesh with a spoon to form boats. I chop the scooped flesh finely and set it aside. I brush the zucchini halves with a touch of olive oil, place them cut-side up on the baking sheet, and sprinkle lightly with salt.
Sauté Filling
- In a large skillet, I heat 1 tbsp olive oil over medium heat. I add 2 minced garlic cloves and sauté for 30 seconds until fragrant. I toss in 1 cup chopped mushrooms and the reserved zucchini flesh, cooking for 5–7 minutes until the mushrooms are tender and liquid evaporates. I add 2 cups chopped spinach and cook for 2–3 minutes until wilted. I season with ½ tsp oregano, ¼ tsp salt, and ¼ tsp pepper, then let cool slightly.
Combine Filling
- In a large bowl, I mix the sautéed veggies with 1 cup ricotta and ½ cup Parmesan (if using). I stir gently to keep the ricotta fluffy and taste to adjust seasoning if needed.
Stuff and Bake
- I spoon the filling into the zucchini halves, mounding it slightly. I sprinkle extra Parmesan on top if desired. I cover the baking sheet loosely with foil and bake for 25 minutes. I remove the foil and bake for 10–15 minutes more, until the zucchini is tender and the tops are golden.
Serve
- I serve warm, garnished with fresh parsley or basil for a vibrant touch.
Notes
- You can substitute frozen spinach; just make sure to thaw and drain it well before using.
- Feel free to add other vegetables or spices to customize the filling.
- These stuffed zucchinis can be made ahead and reheated as needed.
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