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Spinach, Mushroom, and Ricotta Stuffed Zucchini

Spinach Mushroom Ricotta Stuffed Zucchini: Easy and Delicious Recipe

A delicious and easy recipe for Spinach, Mushroom, and Ricotta Stuffed Zucchini.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 medium zucchini
  • 2 cups fresh spinach, chopped
  • 1 cup mushrooms, diced
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup parmesan cheese, grated
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice the zucchinis in half lengthwise and scoop out the insides.
  3. In a skillet, heat olive oil and sauté garlic, mushrooms, and spinach until softened.
  4. In a bowl, mix the sautéed vegetables with ricotta, half of the mozzarella, and Italian seasoning.
  5. Stuff the zucchini halves with the filling and sprinkle with remaining mozzarella and parmesan.
  6. Bake for 25-30 minutes until the zucchini is tender.

Notes

  • Top with additional herbs for extra flavor.
  • This dish can be prepped ahead of time.
  • Author: Souzan
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 stuffed zucchini half
  • Calories: 250
  • Sugar: 2g
  • Sodium: 300mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 30mg

Keywords: Spinach, Mushroom, Ricotta, Stuffed, Zucchini