Creamy Ricotta Stuffed Zucchini: An Elegant Vegetarian Delight

Step up your dinner game with a dish that’s as beautiful as it is delicious. These Creamy Ricotta Stuffed Zucchini boats are the perfect answer when you’re craving something wholesome, satisfying, and a little bit fancy. Tender zucchini shells are filled with a luscious mixture of creamy ricotta, savory sautéed mushrooms, wilted spinach, and a trio of Italian cheeses. Baked until golden and bubbly, this dish works wonderfully as a sophisticated vegetarian main course or an impressive side dish that is naturally low-carb and packed with flavor.

Why This Recipe is a Must-Try

You are going to love making (and eating) this dish. Here’s why:

• Elegant Presentation: It looks like it came from a high-end restaurant but is surprisingly simple to assemble in your own kitchen.
• Rich & Satisfying: The creamy cheese filling and earthy vegetables create a deeply savory flavor that satisfies without feeling heavy.
• Healthy & Low-Carb: Packed with vegetables and protein from the cheese, it’s a nutrient-dense meal that fits perfectly into a healthy lifestyle.
• Incredibly Versatile: Serve it on its own for a light dinner, or pair it with grilled chicken, fish, or a hearty salad.

Ingredients for Your Masterpiece

This recipe uses fresh, simple ingredients to create its complex and wonderful flavors.

For the Zucchini Boats:

• 3-4 medium zucchini (about 2 lbs total)
• 1 tbsp olive oil
• Salt and black pepper to taste

For the Creamy Vegetable Filling:

• 1 tbsp olive oil
• 8 oz cremini mushrooms, finely chopped
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 5 oz fresh spinach
• 15 oz whole-milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese, divided
• 1 large egg, lightly beaten
• 1/2 tsp Italian seasoning
• Pinch of red pepper flakes (optional, for a little heat)
• Salt and black pepper to taste
• Fresh basil or parsley for garnish (optional)

Step-by-Step Guide to Perfect Stuffed Zucchini

Follow these four easy stages to create a flawless dish.

Part 1: Preparing the Zucchini Boats

1. Preheat and Prep: Preheat your oven to 400°F (200°C).
2. Create the Boats: Wash the zucchini and slice them in half lengthwise. Use a small spoon or a melon baller to gently scoop out the inner flesh, leaving a sturdy border about ¼-inch thick.
3. Season the Shells: Lightly chop the scooped-out zucchini flesh and set it aside. Place the hollowed-out zucchini shells in a baking dish or on a baking sheet. Brush them with olive oil and season lightly with salt and pepper.
4. Pre-Bake (Optional but Recommended): To ensure the zucchini is perfectly tender, pre-bake the empty shells for 10-15 minutes while you prepare the filling.

Part 2: Cooking the Savory Filling

1. Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the chopped mushrooms and the reserved zucchini flesh. Cook until the mushrooms have released their liquid and started to brown, about 5-7 minutes.
2. Wilt the Spinach: Add the minced garlic to the skillet and cook for one more minute until fragrant. Add the fresh spinach in batches, stirring until it has completely wilted down.
3. Remove Excess Moisture: Remove the skillet from the heat. It’s important to drain any excess liquid from the cooked vegetables to prevent a watery filling. You can tip the pan or even gently press the mixture against the side with a spoon. Let it cool slightly.

Part 3: Assembling the Filling

1. Combine Cheeses: In a large bowl, combine the ricotta cheese, Parmesan cheese, half of the shredded mozzarella, the lightly beaten egg, Italian seasoning, and a pinch of red pepper flakes (if using).
2. Mix Everything Together: Add the slightly cooled vegetable mixture to the cheese mixture. Stir everything together until well combined. Season generously with salt and pepper to taste.

Part 4: Stuffing and Baking to Perfection

1. Fill the Boats: Spoon the creamy ricotta filling generously into each pre-baked zucchini boat, mounding it slightly on top.
2. Top with Cheese: Sprinkle the remaining half of the shredded mozzarella cheese over the top of each stuffed zucchini.
3. Bake: Place the baking dish back in the oven and bake for 20-25 minutes, or until the filling is heated through and the cheese on top is melted and bubbly with golden-brown spots.
4. Garnish and Serve: Let the zucchini boats rest for a few minutes before serving. Garnish with fresh chopped basil or parsley and enjoy!

Creamy Ricotta Stuffed Zucchini

These elegant zucchini boats are filled with a creamy blend of ricotta, sautéed mushrooms, and spinach, topped with melted cheese, and baked to golden perfection. A low-carb, vegetarian showstopper.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Main, Side Dish

Cuisine Italian, Vegetarian

Servings 4 servings

Ingredients

  

Zucchini Boats

• 3-4 medium zucchini about 2 lbs total
• 1 tbsp olive oil
• salt and black pepper to taste

Creamy Vegetable Filling

• 1 tbsp olive oil
• 8 oz cremini mushrooms finely chopped
• 1 small yellow onion finely chopped
• 2 cloves garlic minced
• 5 oz fresh spinach
• 15 oz whole-milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese divided
• 1 large egg lightly beaten
• 1/2 tsp Italian seasoning
• 1 pinch red pepper flakes optional, for a little heat
• salt and black pepper to taste
• fresh basil or parsley optional, for garnish

Instructions

 

• Preheat your oven to 400°F (200°C).
• Slice the zucchini in half lengthwise and scoop out the centers, leaving a ¼-inch border. Chop the scooped-out flesh and set aside.
• Place the hollowed zucchini shells on a baking sheet. Brush with olive oil and season with salt and pepper.
• Optional: Pre-bake the zucchini shells for 10-15 minutes to ensure tenderness.
• In a skillet, heat olive oil over medium-high heat. Add chopped onion and cook until softened, about 3-4 minutes.
• Add chopped mushrooms and reserved zucchini flesh. Cook for 5-7 minutes, stirring, until the mushrooms are browned and moisture evaporates.
• Stir in garlic and cook for 1 minute. Add spinach in batches and stir until wilted.
• Remove from heat and drain off any excess moisture. Let the mixture cool slightly.
• In a large bowl, mix together ricotta, Parmesan, half the mozzarella, egg, Italian seasoning, and red pepper flakes.
• Add the cooled vegetable mixture to the cheese mixture. Season with salt and pepper to taste and stir until combined.
• Spoon the ricotta filling into each zucchini shell, mounding slightly.
• Sprinkle the remaining mozzarella cheese over each stuffed zucchini.
• Bake at 400°F for 20–25 minutes until cheese is melted and golden, and filling is heated through.
• Remove from oven, let rest for a few minutes, then garnish with fresh basil or parsley and serve warm.

Notes

Pre-baking the zucchini ensures the perfect tender texture. For added depth, try a pinch of nutmeg in the ricotta or swap in kale for spinach.