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Spinach, Mushroom, and Ricotta Stuffed Zucchini Recipe

Spinach, Mushroom, and Ricotta Stuffed Zucchini Recipe
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4.7 from 20 reviews

These Spinach, Mushroom, and Ricotta Stuffed Zucchini are a flavorful and nutritious vegetarian dish that is perfect for a satisfying meal. Tender zucchini boats are filled with a savory mixture of mushrooms, spinach, and creamy ricotta cheese, then baked to perfection with a cheesy topping.

Ingredients

Units Scale

Zucchini:

  • 4 medium zucchinis

Filling:

  • 1 tablespoon olive oil
  • 1 small onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 cup mushrooms (finely chopped)
  • 2 cups fresh spinach (chopped)
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg (lightly beaten)
  • 1/2 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1/2 cup shredded mozzarella cheese (optional)

Instructions

  1. Preheat the oven: Preheat the oven to 375°F (190°C).
  2. Prepare the zucchinis: Slice each zucchini in half lengthwise and scoop out the center to create a boat shape. Lightly brush with olive oil and place in a baking dish.
  3. Make the filling: Sauté onion and garlic in olive oil until fragrant. Add mushrooms and cook until softened. Stir in spinach and cook until wilted. Let cool slightly.
  4. Prepare the stuffing: Combine mushroom-spinach mixture with ricotta, Parmesan, egg, Italian seasoning, salt, and pepper. Fill the zucchini halves with the mixture.
  5. Bake: Optionally sprinkle mozzarella on top. Bake for 25–30 minutes until zucchini is tender and filling is set.

Notes

  • For extra flavor, top with marinara sauce before baking or serve with crusty bread.
  • This dish can be made ahead and reheated.

Nutrition

Find it online: https://easy-tapas-recipes.com/spinach-mushroom-and-ricotta-stuffed-zucchini-recipe/