Description
Spinach, Mushroom, and Ricotta Stuffed Zucchini is a delicious vegetarian recipe featuring tender zucchini boats filled with a savory blend of sautéed mushrooms, wilted spinach, and creamy ricotta. Topped with Parmesan and baked until golden, this wholesome dish is perfect for lunch, dinner, or as a hearty, meatless side.
Ingredients
- 4 medium zucchini, halved lengthwise and scooped out
- 1 tbsp olive oil (plus more for brushing)
- 2 cloves garlic, minced
- 1 ½ cups mushrooms, finely chopped (cremini or button)
- 3 cups fresh spinach, roughly chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tsp dried oregano or Italian seasoning
- Salt and black pepper, to taste
- Optional: fresh basil or parsley, for garnish
Instructions
- Prep the zucchini: Preheat oven to 375°F (190°C). Slice zucchini in half lengthwise and scoop out the center to form boats. Brush the insides with olive oil and season with salt and pepper.
- Sauté the vegetables: Heat 1 tbsp olive oil in a skillet over medium heat. Add mushrooms and cook until they release moisture and begin to brown. Stir in garlic and cook 1 minute more. Add spinach and cook just until wilted.
- Make the filling: Remove from heat. Stir in ricotta, Parmesan, oregano, and additional salt and pepper to taste. Mix until creamy and well combined.
- Stuff the zucchini: Spoon the filling evenly into each zucchini boat, pressing down slightly to pack.
- Bake: Arrange in a baking dish and bake for 20–25 minutes, or until zucchini is fork-tender and tops are lightly golden.
- Serve: Let cool slightly. Garnish with fresh parsley or basil and serve warm.
Notes
- Add cooked quinoa or lentils to the filling for extra protein.
- Sprinkle mozzarella or more Parmesan on top before baking for a cheesy crust.
- Add red pepper flakes for a spicy kick.
- For a vegan version, use dairy-free ricotta and Parmesan substitutes.
- Frozen spinach works—just thaw and squeeze out excess liquid before using.
