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Spinach Mushroom and Ricotta Stuffed Zucchini

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 250
A delicious and healthy vegetarian dish featuring zucchini filled with a savory spinach, mushroom, and ricotta mixture, baked to perfection.

Ingredients

Vegetables and Dairy

  • 4 medium zucchini (halved and hollowed)
  • 1 cup ricotta cheese
  • 1 cup fresh spinach chopped
  • 1 cup mushrooms chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • ½ cup grated parmesan cheese
  • to taste Salt
  • to taste Black pepper
  • ½ teaspoon red pepper flakes (optional)
  • ½ cup mozzarella cheese for topping

Instructions 

  • Preheat oven to 375°F (190°C). Cut zucchinis in half lengthwise, scoop out centers, and brush with olive oil.
  • Cook chopped mushrooms in olive oil until soft, add minced garlic and cook until fragrant, then add chopped spinach and cook until wilted.
  • Mix cooked vegetables with ricotta and parmesan cheese, season with salt, black pepper, and red pepper flakes.
  • Stuff the zucchini halves with the mixture, top with mozzarella cheese, and bake for 20-25 minutes until tender and cheese is melted.

Notes

For a richer flavor, sprinkle extra parmesan on top before baking.
Calories: 250kcal
Cost: $12
Course: Main Course
Cuisine: Vegetarian
Keyword: Cheese, Vegetables, Zucchini