Spinach, Mushroom, and Ricotta Stuffed Zucchini
Spinach, Mushroom, and Ricotta Stuffed Zucchini is a wholesome, satisfying vegetarian dish featuring zucchini boats filled with a savory mixture of sautéed mushrooms, spinach, and creamy ricotta. Baked until golden and tender, it’s a comforting, nutritious meal or hearty side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course or Side Dish
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Ingredients
- 4 medium zucchini
- 1 cup ricotta cheese
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1 cup mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 1 egg
- Salt and pepper, to taste
- 1 tsp Italian seasoning or dried herbs (optional)
- 1/2 cup shredded mozzarella cheese (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Slice zucchini in half lengthwise and scoop out centers to form boats. Chop scooped-out flesh and set aside.
- In a skillet, heat olive oil and sauté mushrooms, chopped zucchini flesh, and garlic for 5–6 minutes until soft.
- Add spinach and cook until wilted (or heated through if using frozen). Season with salt, pepper, and herbs.
- Let mixture cool slightly, then stir in ricotta, Parmesan, and egg until combined.
- Spoon filling into zucchini halves. Top with mozzarella if using.
- Bake for 25–30 minutes, until zucchini is tender and tops are golden.
- Let rest a few minutes before serving warm.
Notes
- Swap ricotta for goat cheese or cottage cheese for variety.
- Add cooked quinoa or lentils for extra protein.
- Top with breadcrumbs for a crispy finish.
- Prepare ahead and refrigerate until ready to bake.
Nutrition
- Serving Size: 1 zucchini (2 halves)
- Calories: 220
- Sugar: 4g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg
