Spinach, Mushroom, and Ricotta Stuffed Zucchini
This spinach, mushroom, and ricotta stuffed zucchini is a delicious, light, and wholesome dish that feels indulgent with its creamy ricotta filling and melty cheese. Perfect for a healthy meal or side dish!
Servings: 2 servings
Calories: 320kcal
Equipment
- Baking Dish
- Skillet
Ingredients
Stuffed Zucchini Ingredients
- 2 medium zucchinis halved lengthwise and hollowed
- 1 cup fresh spinach chopped
- 1 cup mushrooms diced (cremini preferred)
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella plus extra for topping
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 tbsp olive oil
- salt & pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Prepare a baking dish.
- Slice zucchinis in half lengthwise and scoop out the flesh, leaving a ¼-inch border. Chop the removed flesh and set aside.
- Heat olive oil in a skillet over medium heat. Sauté garlic for 1 minute, then add mushrooms and chopped zucchini flesh. Cook until softened (5-7 minutes).
- Stir in chopped spinach and cook until wilted (about 2 minutes). Remove from heat and let cool slightly.
- In a bowl, mix ricotta, mozzarella, Parmesan, and the cooked vegetable mixture. Season with salt and pepper to taste.
- Spoon the mixture into the zucchini boats, packing it in generously.
- Place stuffed zucchinis in the baking dish. Sprinkle extra mozzarella on top.
- Bake for 20-25 minutes until zucchini is tender and cheese is melted and golden.
- Let cool slightly before serving. Enjoy warm!
Notes
For extra flavor, add a pinch of red pepper flakes or swap mozzarella for feta. You can also try stuffing bell peppers instead of zucchini!