Spinach, Mushroom, and Ricotta Stuffed Zucchini
A delightful recipe combining earthy mushrooms, creamy ricotta, and fresh spinach all enveloped in tender baked zucchini.
Servings: 4 servings
Calories: 210kcal
Ingredients
Vegetable Ingredients
- 4 medium zucchinis These serve as the perfect boats for our delicious stuffing.
- 1 cup mushrooms, diced These will add a savory depth and earthy flavor to your stuffing.
- 1 cup fresh spinach, chopped Spinach carries a wealth of vitamins and adds vibrant color.
- 2 cloves garlic, minced Garlic adds aromatic and flavorful notes.
- 1 tablespoon olive oil Essential for sautéing and adds healthy fats.
- 1 teaspoon Italian seasoning A delightful blend of dried herbs.
- Salt and pepper to taste Salt and pepper Essential to brighten up all the flavors.
- Fresh parsley For garnish Adds freshness that elevates the dish.
Cheese Ingredients
- 1 cup ricotta cheese The creamy texture brings richness to the filling.
- 1/2 cup grated Parmesan cheese Adds a savory, cheesy top to our zucchini boats.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the centers.
- Heat olive oil in a skillet over medium heat.
Cooking
- Sauté garlic until fragrant for about a minute.
- Add diced mushrooms and cook for about 5 minutes until softened.
- Stir in chopped spinach and cook until wilted.
- Season with salt, pepper, and Italian seasoning.
- In a bowl, mix the sautéed veggies with ricotta and half of the Parmesan cheese.
- Fill the zucchini halves with the ricotta mixture.
- Place stuffed zucchinis in a baking dish.
- Sprinkle the remaining Parmesan cheese over the tops.
- Bake for 25–30 minutes until zucchinis are tender and the tops are golden.
- Garnish with fresh parsley before serving.
Notes
Consider adding red pepper flakes for heat or sun-dried tomatoes for a tangy twist. Use pre-chopped vegetables or frozen spinach to save time.