Description
Creamy Ricotta-Stuffed Zucchini with Spinach and Mushrooms features tender zucchini boats filled with a savory mixture of ricotta, parmesan, sautéed spinach, mushrooms, garlic, and onion. Baked until perfectly golden, this dish combines creamy, cheesy textures with earthy vegetables, offering a nutritious and satisfying meatless meal that’s perfect as a main or hearty side, packed with flavor.
Ingredients
- 4 medium zucchini, halved lengthwise and scooped out
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup mushrooms, chopped
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
- Halve zucchini lengthwise and scoop out the centers to create boats.
- Heat olive oil in a skillet over medium heat.
- Add garlic and onion; sauté for 2 minutes until fragrant.
- Add mushrooms and cook for 3-4 minutes until softened.
- Stir in spinach and cook until wilted, about 2 minutes; remove from heat.
- Mix ricotta, Parmesan, and red pepper flakes into the vegetable mixture.
- Season with salt and pepper.
- Spoon the mixture evenly into zucchini boats.
- Bake for 20-25 minutes until zucchini is tender and filling is golden.
- Garnish with fresh basil and serve warm.
Notes
For a dairy-free version, try substituting ricotta with tofu blended with lemon juice and nutritional yeast. You can use kale or Swiss chard in place of spinach. Stuffed boats can be assembled ahead and refrigerated, then baked before serving. Leftovers keep well for up to 3 days in the fridge; reheat in oven for best texture. If zucchini releases too much water, pre-bake the boats for 10 min before filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 180
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg