Spinach Mushroom and Ricotta Stuffed Zucchini
A delightful dish that brings together vibrant flavors of ricotta, mushrooms, and spinach stuffed in zucchini for a comforting meal that's perfect for any occasion.
Servings: 4 servings
Calories: 220kcal
Ingredients
Main Ingredients
- 2 medium zucchinis Fresh and juicy, act as the ideal base.
- 1 cup mushrooms, finely diced Adds earthy, umami flavor.
- 1 tablespoon olive oil Enhances richness.
- 2 cloves garlic, minced Infuses filling with flavor.
- 1/2 cup shredded mozzarella Creates a melty, gooey texture.
- 1 cup ricotta cheese Provides a creamy filling.
- 1/4 cup grated Parmesan cheese Adds depth and complexity.
- 1 cup chopped fresh spinach Contributes freshness.
- 1/2 teaspoon Italian seasoning (optional) Adds fragrant notes.
- Salt and pepper to taste salt and pepper Essential seasonings.
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- Slice zucchinis in half lengthwise and scoop out centers to make boats.
- Heat olive oil in a pan over medium heat. Add minced garlic and sauté for 1 minute.
- Add finely diced mushrooms and cook for 5-7 minutes until softened, then stir in chopped fresh spinach and cook for 2-3 minutes more.
- Season with salt, pepper, and Italian seasoning, then remove from heat.
- In a bowl, mix cooked vegetables with ricotta, mozzarella, and Parmesan until smooth.
- Fill each zucchini boat with the mixture, pressing down lightly to ensure they are generously filled.
- Top with extra mozzarella.
- Bake for 25-30 minutes until zucchinis are tender and cheese is melted and golden brown.
- Cool for 5 minutes, then optionally top with chopped parsley or basil before serving.
Notes
To elevate the dish, consider adding breadcrumbs on top, swapping in seasonal vegetables, or making it vegan-friendly. Pair with a salad or garlic bread.