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Healthy spinach, mushroom, and ricotta stuffed zucchini recipe

Spinach, Mushroom, and Ricotta Stuffed Zucchini

A delightful stuffed zucchini dish with mushrooms, spinach, and creamy ricotta, perfect for a wholesome meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup ricotta cheese
  • 2 cups fresh spinach, chopped
  • 1 cup mushrooms, diced
  • 1 clove garlic, minced
  • 2 tablespoons olive oil For sautéing
  • 1 teaspoon Italian seasoning For added flavor
For the zucchinis
  • 4 medium zucchinis Sliced in half lengthwise
  • 1/2 cup grated Parmesan cheese Divided, half for mixing and half for topping
  • 1/2 cup marinara sauce Optional for drizzling

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchinis in half lengthwise and scoop out the center, creating little boats.
Cooking
  1. In a skillet, heat olive oil over medium heat. Add garlic and mushrooms, sautéing until softened and fragrant.
  2. Add the chopped spinach to the skillet and cook until it wilts. Season generously with salt, pepper, and Italian seasoning.
  3. In a mixing bowl, combine the sautéed mixture with ricotta cheese and half of the grated Parmesan until well-blended.
  4. Stuff each zucchini with the creamy ricotta mixture, placing them snugly in a baking dish.
  5. If desired, drizzle marinara sauce over the tops and sprinkle the remaining Parmesan cheese.
  6. Bake in the preheated oven for 25-30 minutes until the zucchinis are fork-tender and the cheese is beautifully golden.
Serving
  1. Allow the zucchini boats to cool for a few minutes before serving.

Notes

Consider adding a dash of red pepper flakes for spice. Substitute ricotta with cottage cheese or blend in ground beef or shredded chicken for a heartier filling. Leftover stuffing can also be used for pasta dishes or as a dip.