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Spinach, Mushroom, and Ricotta Stuffed Zucchini Recipe

Spinach, Mushroom, and Ricotta Stuffed Zucchini Recipe
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★★★★★

4.8 from 24 reviews

Delicious and healthy Spinach, Mushroom, and Ricotta Stuffed Zucchini baked to perfection with a blend of fresh vegetables and creamy cheeses, making it a perfect vegetarian main dish or a flavorful side.

Ingredients

Scale

For the Stuffed Zucchini

  • 4 medium zucchini, halved lengthwise
  • 1 tablespoon olive oil
  • 1 cup mushrooms, finely chopped
  • 2 cups fresh spinach, chopped
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Optional Topping

  • Extra mozzarella or Parmesan cheese
  • Fresh parsley or basil, chopped

Instructions

  1. Preheat and prepare: Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil to prevent sticking.
  2. Prepare zucchini: Slice the zucchini in half lengthwise and carefully scoop out the centers, leaving about a ¼-inch thickness to create boats. Finely chop the scooped zucchini flesh and set aside for stuffing.
  3. Sauté vegetables: Heat olive oil in a skillet over medium heat. Add the chopped mushrooms and cook for 3–4 minutes until they become soft. Add minced garlic and the chopped zucchini flesh, sauté for another minute. Then add chopped spinach and cook until wilted. Remove from heat.
  4. Make the filling: In a medium bowl, mix together ricotta cheese, shredded mozzarella, grated Parmesan, dried oregano, dried basil, salt, and black pepper. Stir in the cooked vegetable mixture until everything is thoroughly combined.
  5. Stuff zucchini: Arrange the zucchini halves in the prepared baking dish. Spoon the ricotta-spinach-mushroom mixture evenly into each zucchini boat.
  6. Add topping and bake: Sprinkle the tops with extra mozzarella or Parmesan cheese if desired. Bake uncovered in the preheated oven for 25–30 minutes, or until the zucchini is tender and the cheese tops turn lightly golden.
  7. Garnish and serve: Remove from oven, garnish with fresh chopped parsley or basil, and serve warm. Perfect as a vegetarian main dish or as a side to grilled meats or fish.

Notes

  • Make sure not to scoop too much zucchini flesh; leaving about ¼-inch thick walls keeps the boats sturdy during baking.
  • Feel free to substitute fresh herbs for dried if available, adjusting quantity accordingly.
  • Use part-skim ricotta for a lighter version or full-fat for creamier texture.
  • Adding a sprinkle of red pepper flakes to the filling can give a nice subtle heat.
  • This dish can be prepared ahead of time and baked just before serving.

Nutrition

Keywords: zucchini stuffed, vegetarian, ricotta, spinach, mushrooms, baked zucchini, healthy dinner, Italian recipe

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