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Spinach, Mushroom, and Ricotta Stuffed Zucchini

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A vibrant and satisfying dish featuring tender zucchinis stuffed with creamy ricotta, savory mushrooms, and fresh spinach.

Ingredients

Scale
  • 4 medium zucchinis
  • 1 tbsp olive oil
  • 1 cup mushrooms, chopped
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • ½ tsp dried oregano
  • ½ tsp red pepper flakes (optional)
  • Fresh basil for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice each zucchini in half lengthwise and scoop out the insides to create boats.
  3. Drizzle olive oil in a skillet and sauté the mushrooms over medium heat until softened.
  4. Add the spinach gradually and stir until wilted.
  5. Blend the sautéed mixture with ricotta, Parmesan, garlic powder, oregano, salt, and pepper.
  6. Stuff each zucchini with the ricotta mixture, pressing lightly.
  7. Arrange the stuffed zucchinis in a baking dish, drizzle with olive oil, and sprinkle more Parmesan on top.
  8. Cover with foil and bake for 25-30 minutes.
  9. Remove the foil for the last 5-10 minutes to brown the tops.
  10. Garnish with fresh basil before serving.

Notes

Make-ahead: Fill zucchinis just before baking for freshness. Vegan option: Substitute ricotta with blended tofu.

Nutrition

Keywords: stuffed zucchini, vegetarian recipe, comfort food, healthy dinner, Italian cuisine, easy recipe

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