Spinach, Mushroom, and Ricotta Stuffed Zucchini: Easy, Healthy Recipe
A healthy and flavorful dish featuring tender zucchini halves filled with a creamy mixture of sautéed spinach, mushrooms, ricotta, and mozzarella cheese. Baked until golden and bubbly, it's a perfect vegetarian main or side that combines fresh vegetables with rich cheese for a comforting meal.
Ingredients
- 2 medium zucchini
- 1 tablespoon extra virgin olive oil
- 2 cups fresh spinach or ¼ cup defrosted frozen spinach
- ½ cup sliced mushrooms
- 1 teaspoon minced garlic
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese plus extra for topping
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- Fresh basil or parsley chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- Wash, trim zucchini ends, and cut in half lengthwise. Scoop out seeds and some flesh to create a ¼-inch shell. Place zucchini in dish.
- Heat olive oil in skillet over medium heat; sauté mushrooms about 3 minutes until soft. Add garlic and spinach, cook until spinach wilts and mushrooms are fragrant. Remove from heat.
- In a bowl, mix spinach and mushroom sauté with ricotta, ½ cup mozzarella, salt, pepper, and Italian seasoning until combined.
- Fill each zucchini half with the ricotta mixture. Top with extra mozzarella if desired.
- Bake for 20-25 minutes until zucchini is tender and cheese is golden and bubbly.
- Garnish with chopped basil or parsley and serve warm.
Notes
- For added flavor, try adding fresh basil or swapping mozzarella for Parmesan.
- Press zucchini well to avoid sogginess.
- Can be prepared ahead and baked just before serving.
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