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Spinach, Mushroom, and Ricotta Stuffed Zucchini

A savory and healthy dish that combines creamy ricotta cheese with earthy mushrooms, all nestled in tender zucchini boats, perfect for any dinner table.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 medium medium zucchinis, halved lengthwise and seeds scooped out
  • 1 cup fresh spinach, washed and chopped
  • 1 cup mushrooms, finely chopped
Cheeses
  • 1 cup ricotta cheese
  • 1/2 cup grated mozzarella cheese
  • 1/4 cup grated parmesan cheese
Other Ingredients
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil for cooking and brushing zucchini
  • to taste Salt
  • to taste pepper
  • optional fresh herbs (like parsley or basil) for garnish Add for extra flavor and presentation.

Method
 

Preparation
  1. Preheat the Oven: Set your oven to 375°F (190°C).
  2. Prepare the Zucchini: Cut the zucchinis in half lengthwise and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt.
Cooking
  1. Sauté the Vegetables: In a skillet, heat olive oil over medium heat. Add minced garlic and chopped mushrooms, sautéing until tender (about 5-7 minutes). Add spinach last.
  2. Mix the Filling: In a bowl, combine ricotta, half of the mozzarella, sautéed mixture, salt, and pepper until creamy.
  3. Stuff the Zucchini: Fill the zucchini halves with the mixture, topping with remaining mozzarella and parmesan.
  4. Bake: Place in a baking dish, cover with foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes.
  5. Garnish and Serve: Remove from oven, garnish with herbs if desired, and serve warm.

Notes

Feel free to swap spinach for kale or chard. Other cheese options like feta or goat cheese can add a different flavor. You can prep the filling ahead of time.