Print

Spinach, Mushroom, and Ricotta Stuffed Zucchini Recipe

Spinach, Mushroom, and Ricotta Stuffed Zucchini Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

Delicious and healthy stuffed zucchini recipe featuring a flavorful mixture of spinach, mushrooms, and creamy ricotta cheese. These stuffed zucchinis are a perfect dish for a light lunch or dinner.

Ingredients

Zucchini:

  • 4 medium zucchinis

Stuffing:

  • 1 cup fresh spinach, chopped
  • 1 cup mushrooms, diced
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • Fresh parsley, for garnish

Instructions

  1. Preheat the oven: Preheat the oven to 375°F (190°C).
  2. Prepare zucchinis: Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.
  3. Sauté vegetables: Heat olive oil in a skillet over medium heat, sauté garlic until fragrant. Add mushrooms, cook until softened, about 5 minutes. Stir in spinach, cook until wilted. Season with salt, pepper, and Italian seasoning.
  4. Prepare stuffing: In a mixing bowl, combine sautéed vegetables with ricotta and half of the Parmesan cheese.
  5. Stuff zucchinis: Spoon the mixture into zucchini boats and place them in a baking dish. Sprinkle remaining Parmesan cheese on top.
  6. Bake: Bake for 25 to 30 minutes, or until zucchinis are tender and tops are golden.

Notes

  • You can customize the stuffing with additional herbs or spices to suit your taste.
  • Feel free to add cooked quinoa or ground meat for extra protein.

Nutrition

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