Spinach Mushroom and Ricotta Stuffed Zucchini
Spinach Mushroom and Ricotta Stuffed Zucchini is a delightful dish that combines fresh, nutritious ingredients for a satisfying meal. Tender zucchini halves are filled with a creamy mixture of ricotta cheese, sautéed spinach, and hearty mushrooms, then baked to perfection. This recipe is ideal for busy weeknights or special occasions, offering a healthy and flavorful option that everyone will love. With its rich flavors and elegant presentation, it’s sure to impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- 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 chopped fresh spinach
- 1 cup chopped mushrooms
- Salt and pepper (to taste)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut zucchinis in half lengthwise and scoop out the center flesh.
- In a mixing bowl, combine ricotta cheese, shredded mozzarella, chopped spinach, chopped mushrooms, salt, and pepper. Mix until well combined.
- Generously fill each zucchini half with the mixture and top with additional mozzarella if desired.
- Place stuffed zucchinis in a baking dish and bake for 25-30 minutes until tender and golden brown.
- Remove from oven, let cool slightly, then serve warm.
Nutrition
- Serving Size: 1 stuffed zucchini half (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg