Spinach, Mushroom, and Ricotta Stuffed Zucchini Recipe
Description
This Spinach, Mushroom, and Ricotta Stuffed Zucchini recipe is a healthy, delicious, and satisfying dish that’s perfect for a light meal or side dish. The tender zucchini boats are filled with a creamy and flavorful mixture of ricotta cheese, sautéed mushrooms, and spinach, then topped with a sprinkle of Parmesan cheese for a golden finish. It’s a great low-carb, vegetarian-friendly meal packed with protein, fiber, and essential nutrients.
Ingredients
For the zucchini boats:
4 medium zucchini
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
For the filling:
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms, finely chopped (such as cremini or button)
2 cups fresh spinach, chopped
1 cup ricotta cheese
¼ cup grated Parmesan cheese (plus extra for topping)
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon red pepper flakes (optional)
Salt and pepper to taste
For topping:
½ cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley (optional)
Instructions
Step 1: Prepare the Zucchini
Preheat the oven to 375°F (190°C).
Wash and dry the zucchini, then cut them in half lengthwise.
Using a spoon or melon baller, scoop out the flesh, leaving about ¼-inch thick walls, and set the flesh aside.
Brush the zucchini boats with olive oil, season with salt and pepper, and place them in a baking dish.
Step 2: Prepare the Filling
Heat 1 tablespoon olive oil in a pan over medium heat. Add the onion and sauté for 2 minutes.
Add the garlic and cook for 30 seconds until fragrant.
Stir in the mushrooms and cook for 3–4 minutes until softened.
Add the chopped zucchini flesh and cook for another 2 minutes.
Stir in the spinach, cooking until wilted (about 1 minute). Remove from heat.
Let the mixture cool slightly, then mix in the ricotta, Parmesan, oregano, basil, red pepper flakes (if using), salt, and pepper.
Step 3: Assemble and Bake
Spoon the filling into the zucchini boats, packing it evenly.
Sprinkle the tops with mozzarella and extra Parmesan.
Bake uncovered for 20–25 minutes, or until the zucchini is tender and the cheese is melted and golden.
Garnish with fresh parsley, if desired. Serve warm!
Nutrition Information (Per Serving)
Estimated values per zucchini boat (assuming 4 servings):
Calories: ~180 kcal
Protein: ~10g
Carbohydrates: ~8g
Fiber: ~2.5g
Fat: ~12g
Saturated Fat: ~5g
Cholesterol: ~25mg
Sodium: ~220mg
Total Time Required
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
FAQs (Frequently Asked Questions)
1. Can I make this recipe vegan?
Yes! Substitute ricotta cheese with vegan ricotta (made from blended tofu or cashews), use nutritional yeast instead of Parmesan, and replace mozzarella with a vegan cheese alternative.
2. Can I prepare stuffed zucchini ahead of time?
Absolutely! Assemble the stuffed zucchini a day in advance, cover, and store them in the fridge. Bake them when ready to serve.
3. Can I freeze stuffed zucchini?
Yes, but it’s best to freeze them before baking. Wrap them tightly in plastic wrap and foil. When ready to eat, bake them straight from frozen at 375°F (190°C) for 35-40 minutes.
4. What can I serve with stuffed zucchini?
They pair well with a side of quinoa, roasted potatoes, garlic bread, or a fresh green salad.
5. How do I make this recipe more filling?
For extra protein, add cooked quinoa, lentils, or shredded chicken to the ricotta mixture.
Would you like any modifications to suit your dietary preferences?