Spanish-Style Mushroom & Ricotta Stuffed Zucchini
A delicious and hearty Spanish-inspired dish featuring tender zucchini boats stuffed with a flavorful filling of mushrooms, ricotta cheese, sun-dried tomatoes, and aromatic spices. Topped with Manchego cheese and baked until golden, this dish is perfect as a light main course or a side.
Time Required
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the zucchini boats:
4 medium zucchinis
1 tablespoon olive oil (for brushing)
For the filling:
1 cup ricotta cheese (whole milk or part-skim)
1 ½ cups mushrooms, finely chopped (button, cremini, or wild)
1 small onion, finely chopped
2 cloves garlic, minced
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon red pepper flakes (optional)
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
¼ cup sun-dried tomatoes, finely chopped
¼ cup Manchego cheese, grated (or Parmesan)
2 tablespoons fresh parsley or cilantro, chopped
1 tablespoon toasted pine nuts (optional, for garnish)
Instructions
Step 1: Prepare the zucchini
1. Preheat your oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and use a spoon to scoop out the flesh, leaving a thin border to create “boats.”
3. Chop the scooped-out zucchini flesh finely and set it aside for the filling.
4. Lightly brush the zucchini shells with olive oil and place them in a baking dish.
5. Bake for 10 minutes until slightly softened, then remove from the oven.
Step 2: Prepare the filling
1. In a pan over medium heat, heat 1 tablespoon of olive oil.
2. Add the chopped onion and cook until softened, about 3 minutes.
3. Stir in the garlic, mushrooms, and reserved zucchini flesh. Saute for 5-7 minutes until the mushrooms release their liquid and soften.
4. Add the smoked paprika, cumin, red pepper flakes (if using), salt, and black pepper. Stir well.
5. Remove from heat and fold in the ricotta cheese, sun-dried tomatoes, and half of the Manchego cheese. Mix well.
Step 3: Stuff & bake the zucchini
1. Spoon the filling evenly into the zucchini boats.
2. Sprinkle the remaining Manchego cheese on top.
3. Bake for 15-20 minutes until the cheese is golden and bubbly.
Step 4: Garnish & serve
1. Sprinkle with fresh parsley and toasted pine nuts (if using).
2. Serve warm as a light main dish or side.
Nutritional Information
Calories: 210
Protein: 10g
Carbohydrates: 15g
Fiber: 3g
Sugars: 5g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 280mg
Recipe Notes
Cheese Substitute: If you can’t find Manchego, Parmesan or aged cheddar work well.
Make it Vegan: Replace ricotta with mashed tofu or cashew cheese and use a plant-based cheese alternative.
Add More Protein: Mix in cooked lentils or ground turkey for a heartier meal.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes.