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–+ servings
Creamy Ricotta-Stuffed Zucchini with Spinach and Mushrooms

Creamy Ricotta-Stuffed Zucchini: Easy Spinach and Mushroom Delight

A delightful recipe for Creamy Ricotta-Stuffed Zucchini filled with spinach and mushrooms, perfect for a healthy meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course main dish
Cuisine Italian
Servings 4 zucchini halves
Calories 250 kcal

Equipment

  • Skillet
  • baking sheet
  • parchment paper

Ingredients
  

Vegetables

  • 4 medium zucchini halved lengthwise and scooped out
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 small onion finely chopped
  • 1 cup mushrooms chopped
  • 2 cups fresh spinach chopped

Cheese

  • 1 cup ricotta cheese
  • ¼ cup Parmesan cheese grated

Seasonings

  • ¼ teaspoon red pepper flakes optional
  • Salt to taste
  • Pepper to taste

Garnish

  • Fresh basil optional, for garnish

Instructions
 

Cooking Instructions

  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Halve the zucchini lengthwise, scoop out the center to create hollow 'boats,' and set aside.
  • Heat olive oil in a skillet over medium heat. Add garlic and onion, sautéing for about 2 minutes until fragrant.
  • Add the mushrooms and cook for 3-4 minutes until softened.
  • Stir in the spinach and cook until wilted, approximately 2 minutes, then remove from heat.
  • Mix ricotta cheese, Parmesan cheese, and red pepper flakes (if using) into the vegetable mixture. Season with salt and pepper.
  • Spoon the mixture evenly into the zucchini boats.
  • Place the zucchini on the prepared baking sheet and bake for 20-25 minutes, or until the zucchini is tender and the filling is lightly golden.
  • Garnish with fresh basil if desired and serve warm.

Nutrition

Serving: 1zucchini halfCalories: 250kcal
Keyword mushrooms, ricotta, spinach, stuffed, Vegetarian, zucchini
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