Go Back

Spinach, Mushroom, and Ricotta Stuffed Zucchini

A wholesome and delicious veggie delight packed with creamy ricotta, sautéed spinach, and earthy mushrooms, all nestled in tender zucchini.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium zucchinis Cut in half lengthwise
  • 1 cup fresh spinach, chopped Use fresh spinach for best flavor
  • 1 cup mushrooms, diced Any variety of mushrooms works!
  • 1 cup ricotta cheese Can substitute with vegan cheese if desired
  • ½ cup grated parmesan cheese Optional for added flavor
  • 1 clove garlic, minced Adds great depth of flavor
  • 1 tablespoon olive oil For sautéing
  • to taste Salt and pepper Essential seasonings
Optional Toppings
  • Fresh herbs For garnish
  • Breadcrumbs For added crunch
  • Additional cheese For extra cheesiness

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut the zucchinis in half lengthwise and scoop out the insides to create a boat-like shape.
Cooking the Filling
  1. In a skillet, heat olive oil over medium heat. Add minced garlic and diced mushrooms, cooking for 3–4 minutes until softened.
  2. Add the chopped spinach and cook just until wilted. Season with salt and pepper.
Combining and Baking
  1. In a large bowl, mix sautéed veggies with ricotta cheese and parmesan until well combined.
  2. Spoon the filling generously into the zucchini halves and arrange them in a baking dish.
  3. Place them in the preheated oven and bake for 20–25 minutes or until the zucchinis are tender.
Serving
  1. Drizzle with olive oil or garnish with fresh herbs before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for about 15 minutes.