Spinach Mushroom and Ricotta Stuffed Zucchini
Spinach Mushroom and Ricotta Stuffed Zucchini is a delightful and nutritious dish that showcases the rich flavors of sautéed mushrooms, fresh spinach, and creamy ricotta cheese, all nestled in tender zucchini boats. This comforting recipe is perfect for family dinners or meal prep, offering a satisfying and wholesome option for any occasion. The balance of textures and flavors makes it an enticing choice for both vegetarians and meat-lovers alike. With its easy preparation and customizable filling, you can enjoy a delicious dinner that’s as nourishing as it is flavorful.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4 (2 halves per serving) 1x
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 2 medium zucchinis
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1 cup cooked spinach
- 1 cup sautéed mushrooms
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out some flesh from the center to create space for the filling.
- In a mixing bowl, combine ricotta cheese, mozzarella cheese, cooked spinach, and sautéed mushrooms. Season with salt and pepper.
- Spoon the filling into each zucchini half generously and place them in a baking dish.
- Cover with foil and bake for about 25 minutes. Remove foil, add extra mozzarella on top, then bake uncovered for an additional 10 minutes until golden brown.
- Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 stuffed zucchini half (200g)
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 40mg