Description
This Spinach, Mushroom, and Ricotta Stuffed Zucchini recipe is a delicious and healthy vegetarian dish, combining fresh vegetables with creamy ricotta and melty cheeses, baked to golden perfection. It’s an easy-to-make, satisfying meal perfect for a light dinner or a nutritious side dish.
Ingredients
Scale
Zucchini
- 2 medium zucchinis
Vegetables
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
- 2 cloves garlic, minced
Cheese
- 1 cup ricotta cheese
- ½ cup shredded mozzarella (plus extra for topping)
- ¼ cup grated Parmesan cheese
Other
- 1 tbsp olive oil
- Salt & pepper, to taste
- ½ tsp Italian seasoning (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare it for baking the stuffed zucchini.
- Prepare Zucchini: Slice the zucchinis lengthwise and scoop out the centers carefully to create hollow boats, then place them on a baking sheet for stuffing.
- Sauté Garlic: Heat olive oil in a skillet over medium heat and sauté the minced garlic until it becomes fragrant, about 1 minute.
- Cook Mushrooms: Add the diced mushrooms to the skillet and cook for about 5 minutes until they soften and release their moisture.
- Add Spinach and Season: Stir in the chopped spinach and cook until wilted, approximately 2 to 3 minutes. Season the mixture with salt, pepper, and Italian seasoning if using.
- Mix Filling: Transfer the cooked vegetables to a bowl and combine with ricotta, shredded mozzarella, and grated Parmesan cheese until creamy and well blended.
- Stuff Zucchini: Spoon the creamy filling into each hollowed zucchini half and sprinkle with additional shredded mozzarella on top.
- Bake: Place the stuffed zucchinis in the preheated oven and bake for 25–30 minutes until the zucchini is tender and the cheese on top is golden and bubbly.
- Serve: Remove from the oven and serve warm to enjoy the rich flavor and comforting texture.
Notes
- For a nuttier flavor, you can add toasted pine nuts to the filling.
- To make it gluten free, check that the Italian seasoning and other ingredients have no added gluten.
- If preferred, substitute mozzarella with a vegan cheese to adapt this recipe for vegan diets, though this will change the texture.
- Use fresh herbs like basil or parsley for extra freshness instead of or alongside Italian seasoning.
- You can prepare the filling in advance to save time on the day of cooking.
