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Spinach, Mushroom, and Ricotta Stuffed Zucchini

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These Spinach, Mushroom, and Ricotta Stuffed Zucchini boats are the perfect Mediterranean-inspired dish! Packed with a creamy, cheesy spinach and mushroom filling, they are baked to golden perfection for a delicious main or side dish.

Ingredients

Scale
  1. 2 medium zucchinis
  2. 1 cup fresh spinach, chopped
  3. 1 cup mushrooms, diced
  4. 1 cup ricotta cheese
  5. ½ cup shredded mozzarella (plus extra for topping)
  6. ¼ cup grated Parmesan
  7. 2 cloves garlic, minced
  8. 1 tbsp olive oil
  9. Salt & pepper, to taste
  10. ½ tsp Italian seasoning (optional)

Instructions

  • Preheat oven:
    Preheat oven to 375°F (190°C).

  • Prepare zucchinis:
    Slice the zucchinis in half lengthwise. Scoop out the centers and place the zucchini boats on a baking sheet.

  • Cook filling:
    Heat olive oil in a skillet and sauté minced garlic. Add the diced mushrooms and cook until softened. Stir in the chopped spinach and cook until wilted. Season with salt, pepper, and Italian seasoning (optional).

  • Mix filling:
    In a bowl, combine the cooked spinach and mushroom mixture with ricotta cheese, mozzarella, and Parmesan.

  • Stuff zucchinis:
    Spoon the creamy mixture into the hollowed-out zucchinis. Top with extra shredded mozzarella.

  • Bake:
    Bake the stuffed zucchinis for 25–30 minutes, until the zucchinis are tender and the cheese is golden and bubbly.

 

  • Serve:
    Serve warm as a main or side dish. Enjoy!

Notes

  • You can substitute the mozzarella with a different cheese, such as goat cheese or feta, for a different flavor.
  • Add some red pepper flakes for a bit of spice, if desired.

 

  • This dish works great as a vegetarian main or as a side dish to any Mediterranean meal.

Nutrition

Find it online: https://grandmarecipesflash.com/spinach-mushroom-and-ricotta-stuffed-zucchini/