Description

This Spinach Mushroom Ricotta Stuffed Zucchini recipe is a delicious, healthy, and satisfying vegetarian dish featuring tender zucchinis filled with a flavorful mixture of sautéed mushrooms and spinach combined with creamy ricotta and Parmesan cheese. Perfect as a main course or side, it’s easy to prepare and packed with nutritious ingredients.

Ingredients

Scale

Vegetables

4 medium zucchinis
2 cups fresh spinach, chopped
1 cup mushrooms, diced

Cheese and Dairy

1 cup ricotta cheese
1/2 cup grated Parmesan cheese

Seasonings

1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Oils

1 tablespoon olive oil

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for baking the stuffed zucchinis.
Prepare Zucchinis: Slice the zucchinis in half lengthwise. Use a spoon to scoop out the center flesh, creating hollow boats for the filling.
Sauté Mushrooms: Heat olive oil in a skillet over medium heat. Add the diced mushrooms and sauté until they are soft and have released their moisture, about 5-7 minutes.
Add Spinach: Add the chopped spinach to the skillet with mushrooms and cook until wilted, stirring occasionally, about 2-3 minutes.
Mix Cheeses and Seasonings: In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until well blended.
Combine Filling: Add the sautéed mushroom and spinach mixture to the cheese mixture and stir thoroughly to combine all ingredients evenly.
Stuff the Zucchinis: Spoon the filling mixture into each hollowed zucchini half, dividing it evenly among all halves.
Prepare for Baking: Place the stuffed zucchinis in a baking dish and cover them with aluminum foil to prevent drying out during baking.
Bake Covered: Bake in the preheated oven for 25 minutes to allow the zucchinis to cook through and the filling to heat.
Bake Uncovered: Remove the foil and bake for an additional 10 minutes to brown the tops slightly and reduce excess moisture.

Notes

For a richer flavor, you can sprinkle extra Parmesan on top before the final 10 minutes of baking.
Make sure to scoop out enough center from the zucchinis to hold a good amount of filling without becoming too thin and fragile.
Use fresh spinach and mushrooms for the best texture and taste.
This dish can be prepared ahead of time and reheated in the oven before serving.
To make it vegan, substitute ricotta and Parmesan with plant-based alternatives.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking, Sautéing
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 stuffed zucchini half
Calories: 210 kcal
Sugar: 3 g
Sodium: 280 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 11 g
Cholesterol: 30 mg

Keywords: Spinach, Mushroom, Ricotta, Stuffed Zucchini, Vegetarian, Healthy, Italian, Baked Zucchini