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Spinach, Mushroom, and Ricotta Stuffed Zucchini

This visually stunning dish features creamy ricotta, earthy mushrooms, and nutritious spinach, all stuffed into zucchini for a delightful, healthy meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium medium zucchinis Choose medium-sized zucchinis for best results.
  • 2 cups fresh spinach, chopped
  • 1 cup mushrooms, finely chopped
  • 1 cup ricotta cheese Use quality fresh ricotta for best flavor.
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated Opt for real Parmesan for better taste.
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil For sautéing.
  • to taste Salt and pepper Adjust seasoning according to preference.
  • Fresh herbs (like basil or parsley) for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchinis in half lengthwise and scoop out the seeds to create boats. Place them on a baking tray.
Cooking
  1. In a skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
  2. Add the chopped mushrooms and spinach. Cook until the mushrooms are tender and the spinach is wilted, about 3-4 minutes. Season with salt and pepper.
  3. In a mixing bowl, combine the sautéed vegetables, ricotta cheese, half of the mozzarella, and half of the Parmesan cheese. Stir until well combined.
  4. Fill each zucchini half with the ricotta mixture, packing it in generously.
  5. Sprinkle the remaining mozzarella and Parmesan cheese on top.
  6. Place the stuffed zucchinis in the preheated oven and bake for 20-25 minutes, or until the zucchinis are tender and the cheese is golden and bubbly.
Serving
  1. Garnish with fresh herbs if desired, serve hot, and enjoy!

Notes

For a hearty meal, add cooked chicken or ground turkey to the filling. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.