Description
This Spinach, Mushroom, and Ricotta Stuffed Zucchini is a wholesome and delicious baked dish perfect for a light dinner or a savory side. Tender zucchini halves are filled with a creamy mixture of sautéed mushrooms, fresh spinach, ricotta, and mozzarella cheeses, then baked to golden perfection. The combination of fresh vegetables and rich cheeses creates a comforting yet healthy meal that’s sure to please both vegetarians and anyone seeking a flavorful, low-carb option.
Ingredients
Scale
Zucchini
- 2 medium zucchinis
Vegetables
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
- 2 cloves garlic, minced
Cheeses
- 1 cup ricotta cheese
- ½ cup shredded mozzarella (plus extra for topping)
- ¼ cup grated Parmesan
Other Ingredients
- 1 tbsp olive oil
- Salt & pepper, to taste
- ½ tsp Italian seasoning (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed zucchinis.
- Prepare Zucchini: Slice the zucchinis in half lengthwise and scoop out the centers carefully to create boats for the stuffing. Place the hollowed zucchini halves on a baking sheet, ready for filling.
- Sauté Garlic: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, to infuse the oil with flavor.
- Cook Mushrooms: Add diced mushrooms to the skillet and cook for about 5 minutes until they are softened and have released their juices.
- Wilt Spinach: Stir in the chopped spinach and cook for 2–3 minutes until wilted. Season this vegetable mixture with salt, pepper, and Italian seasoning to taste.
- Mix Filling: Transfer the sautéed vegetables to a bowl. Add ricotta, shredded mozzarella, and grated Parmesan cheese. Stir everything together until the mixture is creamy and well combined.
- Stuff Zucchini: Spoon the cheese and vegetable filling into each zucchini half generously. Top each stuffed zucchini with additional shredded mozzarella for a gooey, golden crust.
- Bake: Place the baking sheet in the preheated oven and bake for 25–30 minutes until the zucchini is tender and the cheese topping is golden and bubbly.
- Serve: Remove from the oven and serve warm. Enjoy your delicious spinach, mushroom, and ricotta stuffed zucchini!
Notes
- For a richer flavor, try adding fresh herbs like basil or oregano to the filling.
- You can substitute mozzarella with provolone or fontina cheese if desired.
- If you prefer a crunchier texture, sprinkle some breadcrumbs on top before baking.
- This dish can be made ahead of time; assemble and refrigerate before baking.
- To keep this recipe low-carb, avoid adding bread crumbs or high-carb fillers.
