Ingredients for Spinach Mushroom and Ricotta Stuffed Zucchini
To make Spinach, Mushroom, and Ricotta Stuffed Zucchini, you’ll need:
2 medium zucchinis
1 cup fresh spinach, chopped
1 cup mushrooms, diced (button or cremini work well)
1 cup ricotta cheese
½ cup shredded mozzarella cheese (plus extra for topping)
¼ cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper, to taste
½ teaspoon Italian seasoning (optional) 1. Preheat the Oven
Set your oven to 375°F (190°C) to ensure even cooking.
2. Prepare the Zucchini
Slice the zucchinis in half lengthwise.
Use a spoon to carefully scoop out the centers, creating a hollow “boat.”
Arrange them cut-side up on a baking sheet.
3. Cook the Filling
Heat olive oil in a skillet over medium heat.
Add minced garlic and sauté for 1 minute until fragrant.
Stir in mushrooms and cook for 5–7 minutes until softened.
Add chopped spinach and cook until wilted (2–3 minutes).
Season with salt, pepper, and Italian seasoning (if using). 4. Mix the Filling
In a bowl, combine the cooked spinach and mushroom mixture with ricotta, mozzarella, and Parmesan cheese.
Stir until everything is well blended. 6. Bake
Place the baking sheet in the oven.
Bake for 25–30 minutes or until the zucchini is tender and the cheese is bubbly and slightly golden.
7. Serve and Enjoy!
Let the stuffed zucchinis cool for a few minutes before serving.
Enjoy them warm as a main dish or side!