Spinach Mushroom and Ricotta Stuffed Zucchini
Indulge in the delightful flavors of Spinach Mushroom and Ricotta Stuffed Zucchini, a creamy and cheesy dish that’s perfect for any occasion. This recipe features tender zucchini halves filled with a rich mixture of ricotta cheese, sautéed mushrooms, and fresh spinach, topped with melted mozzarella for that extra touch of comfort. Whether you’re hosting a dinner party or preparing a cozy weeknight meal, these stuffed zucchinis are sure to impress. They not only look beautiful but also pack a nutritious punch, making them an excellent choice for health-conscious diners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4 (2 halves per serving) 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 medium zucchinis
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1 cup fresh spinach (cooked and drained)
- 1 cup sautéed mushrooms
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice each zucchini in half lengthwise and scoop out some flesh to create space for the filling.
- In a mixing bowl, combine ricotta cheese, shredded mozzarella, cooked spinach, sautéed mushrooms, salt, and pepper.
- Generously spoon the filling into each zucchini half and top with additional mozzarella.
- Place in a baking dish and bake for 25-30 minutes until the zucchinis are tender and cheese is bubbly.
Nutrition
- Serving Size: 1 zucchini half (130g)
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 30mg