Print

Spinach, Mushroom, and Ricotta Stuffed Zucchini Recipe You’ll Love!

Spinach, Mushroom, and Ricotta Stuffed Zucchini
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious and healthy recipe for zucchini stuffed with a savory mixture of spinach, mushrooms, and ricotta cheese.

Ingredients

Scale
  • 4 medium zucchinis
  • 2 cups fresh spinach, chopped
  • 1 cup mushrooms, diced
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice the zucchinis in half lengthwise and scoop out the center to create boats.
  3. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
  4. Add mushrooms and cook until softened, then add spinach and cook until wilted.
  5. In a bowl, mix the sautéed vegetables with ricotta cheese, Parmesan cheese, salt, pepper, and Italian seasoning.
  6. Stuff the zucchini boats with the ricotta mixture.
  7. Place the stuffed zucchinis on a baking sheet and bake for 25-30 minutes until the zucchinis are tender.
  8. Serve warm and enjoy!

Notes

  • Feel free to add other vegetables or spices to the filling.
  • This dish can be made ahead of time and reheated before serving.
  • For a vegan option, substitute ricotta with a plant-based cheese.

Nutrition

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