Spinach, Mushroom, and Ricotta Stuffed Zucchini Recipe You’ll Love!
A delicious and healthy recipe for zucchini stuffed with a savory mixture of spinach, mushrooms, and ricotta cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 medium zucchinis
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
- 1 cup ricotta cheese
- ½ cup shredded mozzarella (plus extra for topping)
- ¼ cup grated Parmesan
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt & pepper, to taste
- ½ tsp Italian seasoning (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the center to create boats.
- In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add diced mushrooms and cook until softened, then add chopped spinach and cook until wilted.
- In a bowl, combine the sautéed mixture with ricotta cheese, mozzarella, Parmesan, salt, pepper, and Italian seasoning.
- Stuff the zucchini boats with the cheese and vegetable mixture.
- Top with extra mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is bubbly.
Notes
- Feel free to add other vegetables or spices to the filling as desired.
- This dish can be made ahead of time and baked just before serving.
- For a vegan version, substitute ricotta and mozzarella with plant-based alternatives.
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg