Spinach, Mushroom, and Ricotta Stuffed Zucchini Recipe
A low-carb, vegetarian-friendly dish featuring tender zucchini boats filled with a creamy blend of ricotta, sautéed mushrooms, and fresh spinach.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian-inspired
Ingredients
Scale
- 4 medium zucchinis
- 15 oz ricotta cheese
- 8 oz mushrooms, chopped
- 2 cups fresh baby spinach
- 1/2 cup grated parmesan cheese
- 3 cloves garlic, minced
- 1 egg, beaten
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and black pepper to taste
Instructions
- Preheat oven to 375F (190C).
- Slice zucchinis in half lengthwise and scoop out the center to create boats.
- Heat olive oil in a skillet and sauté mushrooms until browned.
- Add minced garlic and spinach to the pan; cook until spinach is wilted.
- In a bowl, mix the sautéed vegetables with ricotta, beaten egg, half of the parmesan, and Italian seasoning.
- Stuff the ricotta mixture into the zucchini boats and top with the remaining parmesan.
- Bake for 25-30 minutes until the zucchini is tender and the cheese is golden brown.