Description
Spinach, Mushroom, and Ricotta Stuffed Zucchini is a healthy and flavorful vegetarian dish featuring tender zucchini boats filled with a savory mixture of ricotta cheese, sautéed mushrooms, and spinach. Perfect as a main course or hearty side dish.
Ingredients
- 4 medium zucchini, halved lengthwise
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, finely chopped
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease.
- Using a spoon, scoop out the flesh from the zucchini halves to create boats, leaving about 1/4-inch shell. Chop and reserve the scooped flesh.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until softened.
- Add mushrooms and reserved zucchini flesh, cooking until the moisture evaporates, about 5–7 minutes.
- Stir in spinach and cook until wilted. Remove from heat and let cool slightly.
- In a bowl, combine the mushroom-spinach mixture with ricotta, Parmesan, oregano, salt, and pepper.
- Stuff the zucchini boats with the ricotta mixture and place in the prepared baking dish.
- Top with shredded mozzarella if using.
- Bake for 25–30 minutes or until zucchini is tender and the tops are golden.
- Serve warm, garnished with extra Parmesan or herbs if desired.
Notes
- Use baby bella or cremini mushrooms for deeper flavor.
- You can make the filling ahead of time and refrigerate until ready to bake.
- Serve with a green salad or garlic bread for a complete meal.