
Stuffed zucchini hits the perfect note—it’s light, feels filling, and lets you really enjoy what’s in season. Creamy ricotta, earthy mushrooms, and fresh spinach all snuggled inside soft zucchini can turn any dinner into a little party, even when it’s chilly outside.
I threw this together for a friend’s birthday, and honestly, every single person grabbed seconds. It quickly became a favorite go-to at our place.
Irresistible Ingredients
- Fresh parsley: Finishes each bite with color and brightness. Chop just before adding.
- Italian seasoning: Easy dry blend that cranks up those herby notes.
- Salt and pepper: Simple but essential. Sea salt and fresh-cracked pepper will really show here.
- Olive oil: Ties the flavors together and helps with cooking. Good extra virgin makes a huge difference.
- Garlic: Fresh garlic brings all the flavor. Don’t skip it.
- Grated Parmesan cheese: Big pop of salty, sharp flavor. Grab a wedge and grate it yourself for the best taste.
- Fresh spinach: Packs in color and nutrition. No matter the size of the leaves, just chop it up.
- Mushrooms: Dice up cremini or baby bellas for a meaty bite and extra flavor.
- Ricotta cheese: Go for whole milk and fresh if you can—makes everything creamier.
- Medium zucchini: Tender, mild, and sturdy to fill. Pick ones with shiny, firm skin.
Simple Steps for Making It
- Finish and Serve:
- Sprinkle on parsley for a fresh kick. Wait a few minutes before serving, then dig in while they’re still warm.
- Top and Bake:
- Cover each filled zucchini with that leftover Parmesan. Bake in an already hot oven for about 25 to 30 minutes so they get bubbly and golden. Zucchini should be nice and soft.
- Fill the Zucchini Boats:
- Lay your zucchini halves in a baking dish. Scoop in that creamy filling—don’t stress about making it perfect. Just pack it in so they’re full but not spilling over.
- Mix the Filling:
- Take your cooked mushrooms and garlic and toss them into a bowl. Stir in the ricotta and half the Parmesan. Mix it until smooth and everything’s evenly coated.
- Wilt the Spinach:
- Add the spinach into your hot pan with Italian seasoning, a bit of salt, and pepper. Stir until it just barely wilts—it’ll shrink quickly.
- Sauté the Garlic and Mushrooms:
- Pour olive oil into your skillet and let it warm up. Toss in garlic, wait a couple minutes, then throw in the mushrooms. Stir now and then until mushrooms get brown and lose their water, around five minutes.
- Prep the Zucchini:
- Cut the zucchinis in half the long way. Use a spoon to carefully dig out the middles—you're making boats. Try not to poke through the sides so they can hold your filling.

The best bit’s easily the gooey layer of ricotta and Parmesan on top. Growing up, my grandma would always add extra cheese for me—now I do that for my family too. We tease each other about who gets the ‘cheesiest’ boat.
Handy Storage Tips
Let leftovers cool fully, then wrap up super tight or stash in an airtight container. They’ll last in the fridge for three days. Warm them in the oven (not the microwave) to keep the filling nice and soft. If you’re freezing, wrap each piece one by one and let them thaw overnight in the fridge before heating up again.
Swaps if Needed
No ricotta on hand? Use whipped cottage cheese or your favorite dairy-free spread. Swap out the mushrooms with bell peppers or the zucchini flesh itself. If you need more protein, cooked lentils or even shredded chicken work great as add-ins.
How to Serve
Pair these stuffed zucchini with a simple green salad and lemony dressing, or something heartier like quinoa. They’re awesome at brunch with good bread. Leftover filling is a treat spread on toast for a snack.

What’s the Story
People all around the Mediterranean love making stuffed veggies, and you see versions all over Italy. Every region uses what’s local—herbs, cheese, sometimes grains. For me, these always bring back memories of long summer nights at my Italian neighbor’s cookouts.
Common Recipe Questions
- → What's the trick to keeping zucchini boats from getting floppy when baking?
Cut the zucchini in half lengthwise, scoop out the middle, but make sure you don't remove too much so the sides stay sturdy and hold the filling.
- → Can I swap out ricotta for a different cheese?
Totally, you can go with cottage cheese or even goat cheese if you want a different creamy vibe or taste.
- → Which mushrooms give the best flavor for this meal?
Go for cremini or classic button mushrooms—they cook quick and taste mild with earthy notes.
- → How do I check if the zucchini is ready and tender?
Let them bake until you can easily poke a fork through the zucchini and you see a nice golden top, usually after 25 to 30 minutes at 375°F (190°C).
- → Can you prep the filling in advance?
For sure, you can whip up the cheese and veggie filling then chill it in the fridge a day early so it’s ready when you want to stuff your zucchinis.