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Spinach, Mushroom, and Ricotta Stuffed Zucchini

A savory and vibrant stuffed zucchini dish filled with creamy ricotta, earthy mushrooms, and fresh spinach, perfect for family gatherings or a quiet dinner.
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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: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium zucchini Choose firm zucchinis for best results
  • 2 cups spinach, chopped
  • 1 cup mushrooms, diced Use any variety of mushrooms
  • 1 cup ricotta cheese Can substitute with cottage cheese if desired
  • 1/2 cup mozzarella cheese, shredded For topping
  • 1/4 cup Parmesan cheese, grated For topping
  • 2 cloves garlic, minced Enhances flavor
  • Salt and pepper to taste
  • Olive oil for drizzling

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut the zucchini in half lengthwise and scoop out the seeds to create a 'boat' for the filling. Set aside.
  3. In a medium skillet, drizzle olive oil and sauté minced garlic until fragrant (about 30 seconds).
  4. Add diced mushrooms and chopped spinach to the skillet and cook until softened (about 3-5 minutes). Season with salt and pepper.
  5. In a bowl, mix the sautéed vegetables with ricotta cheese until well combined.
  6. Spoon the ricotta mixture into each zucchini half and sprinkle with mozzarella and Parmesan cheese.
Baking
  1. Place stuffed zucchini on a baking sheet and drizzle lightly with olive oil.
  2. Bake for 25-30 minutes, or until zucchini is tender and cheese is golden and bubbly.
  3. Remove from oven, allow to cool slightly, and serve warm.

Notes

For substitutions, feel free to use kale instead of spinach or any cheese of your choice. Ensure all substitutions are Halal-friendly. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in microwave or oven.