Spinach, Mushroom, and Ricotta Stuffed Zucchini Recipe
Ingredients:
✅ 2 medium zucchinis, halved lengthwise
✅ 1 cup ricotta cheese
✅ 1/2 cup shredded mozzarella cheese (plus extra for topping)
✅ 1/4 cup grated Parmesan cheese
✅ 1 cup fresh spinach, chopped
✅ 1/2 cup mushrooms, sliced
✅ 1 clove garlic, minced
✅ 1 tbsp olive oil
✅ 1/2 tsp dried oregano
✅ 1/4 tsp red pepper flakes (optional)
✅ Salt & black pepper to taste
✅ Chopped fresh parsley for garnish
Instructions:
1️⃣ Prepare the zucchini:
Preheat your oven to 375°F (190°C).
Slice zucchinis in half lengthwise and scoop out the center with a spoon, leaving about ¼-inch of flesh to create a boat.
Place zucchini halves on a lined baking sheet and lightly brush with olive oil, salt, and pepper.
2️⃣ Cook the filling:
Heat olive oil in a pan over medium heat.
Add garlic and mushrooms, and sauté for 3-4 minutes until mushrooms are soft.
Stir in chopped spinach and cook for 1-2 minutes until wilted.
Remove from heat and mix with ricotta, mozzarella, Parmesan, oregano, red pepper flakes, salt, and pepper.
3️⃣ Stuff & Bake:
Spoon the ricotta-mushroom mixture into the zucchini boats.
Top with extra mozzarella cheese.
Bake for 20-25 minutes or until the cheese is melted and slightly golden.
4️⃣ Serve & Enjoy:
Garnish with fresh parsley and enjoy warm!
Variations:
✨ Add protein – Mix in cooked ground turkey, sausage, or shredded chicken.
✨ Make it vegan – Use plant-based ricotta and dairy-free cheese.
✨ Enhance the flavor – Drizzle with balsamic glaze or add sun-dried tomatoes.