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Spinach, Mushroom, and Ricotta Stuffed Zucchini

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A delightful dish featuring stuffed zucchini filled with a creamy ricotta mixture blended with spinach and mushrooms, perfect for family dinners or quick meals.

Ingredients

Scale
  • 4 medium zucchinis
  • 1 cup ricotta cheese
  • 2 cups fresh spinach, chopped
  • 1 cup mushrooms, diced
  • 1/2 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • 1/2 cup marinara sauce (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchinis in half lengthwise and scoop out the center to create ‘boats.’
  3. Heat olive oil in a skillet over medium heat. Add minced garlic and diced mushrooms, sautéing until softened, about 5 minutes.
  4. Add chopped spinach to the skillet and cook until wilted, then season with salt, pepper, and Italian seasoning.
  5. Combine the sautéed mixture in a mixing bowl with ricotta cheese and half of the grated Parmesan.
  6. Fill each zucchini with the ricotta mixture, packing it in generously.
  7. Top each zucchini with marinara sauce and sprinkle remaining Parmesan cheese over the top.
  8. Bake for 25-30 minutes, or until zucchinis are fork-tender and tops are golden.
  9. Allow to cool slightly before serving.

Notes

Avoid overbaking zucchinis to keep them tender. Optional extras include sun-dried tomatoes or red pepper flakes for a kick.

Nutrition

Find it online: https://yummyfirst.com/spinach-mushroom-ricotta-stuffed-zucchini/