Spinach, Mushroom, and Ricotta Stuffed Zucchini
A delightful and nutritious dish featuring zucchini filled with a creamy ricotta, spinach, and mushroom mixture, perfect for family dinners.
Servings: 4 servings
Calories: 220kcal
Ingredients
Vegetables and Base
- 4 medium zucchinis These become the perfect little boats for stuffing.
- 1 cup mushrooms, diced The mushrooms add a rich, earthy flavor.
- 1 cup fresh spinach, chopped Bright and nutritious, spinach packs a punch!
- 2 cloves garlic, minced Garlic will infuse the dish with aromatic goodness.
Filling Ingredients
- 1 cup ricotta cheese Creamy and smooth, ricotta is the heart of this filling.
- 1/2 cup grated Parmesan cheese Adds a salty, nutty finish.
Cooking Essentials
- 1 tablespoon olive oil To sauté and enhance the flavors.
- 1 teaspoon Italian seasoning For an herby aroma and flavor.
- to taste Salt and pepper Essential for seasoning.
- Fresh parsley, for garnish A touch of freshness to finish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the centers, creating a small boat shape.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Cooking
- Add the diced mushrooms to the skillet and cook for about 5 minutes, or until softened and slightly golden.
- Add the chopped spinach and cook until wilted, about 2 minutes. Season with salt, pepper, and Italian seasoning.
Combining and Baking
- In a mixing bowl, blend the sautéed vegetables with ricotta cheese and half of the grated Parmesan until well combined.
- Stuff each zucchini half with the ricotta mixture, ensuring they are packed tightly.
- Arrange the stuffed zucchini in a baking dish and sprinkle the remaining Parmesan over the tops.
- Bake for 25–30 minutes, or until the zucchinis are tender and the tops are golden brown.
- Remove from the oven and garnish with fresh parsley before serving.
Notes
For the best results, use fresh ingredients. Customize with any desired veggies or cheese variations. Leftovers can be stored in the refrigerator or frozen before baking.