Print

Creamy Ricotta-Stuffed Zucchini with Spinach and Mushrooms

Creamy Ricotta-Stuffed Zucchini with Spinach and Mushrooms
Print Recipe

★★★★★

5 from 22 reviews

Creamy Ricotta-Stuffed Zucchini with Spinach and Mushrooms is a delicious and healthy vegetarian dish featuring hollowed zucchini boats filled with a savory mixture of sautéed spinach, mushrooms, garlic, onion, and creamy ricotta cheese, topped with Parmesan and baked to golden perfection. It offers a rich, flavorful meal perfect for any occasion, combining the wholesome goodness of fresh vegetables with indulgent, creamy textures.

Ingredients

Scale

Vegetables

  • 4 medium zucchini, halved lengthwise and scooped out
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup mushrooms, chopped
  • 2 cups fresh spinach, chopped

Cheese

  • 1 cup ricotta cheese
  • 1/4 cup Parmesan cheese, grated

Seasoning & Oil

  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste

Garnish

  • Fresh basil (optional, for garnish)

Instructions

  1. Preheat oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the zucchini boats.
  2. Prepare zucchini boats: Halve the zucchini lengthwise and use a spoon to carefully scoop out the centers, creating hollow boats. Set them aside to be filled later.
  3. Sauté aromatics: Heat olive oil in a skillet over medium heat. Add minced garlic and finely chopped onion, sautéing for about 2 minutes until they become fragrant and translucent.
  4. Cook mushrooms: Add chopped mushrooms to the skillet and cook for 3-4 minutes until they soften and release their moisture.
  5. Add spinach: Stir in the chopped spinach and cook until wilted, about 2 minutes. Once done, remove the pan from heat.
  6. Combine filling: In a bowl, mix the sautéed vegetable mixture with ricotta cheese, grated Parmesan, and red pepper flakes if using. Season with salt and pepper to your taste.
  7. Fill zucchini: Spoon the creamy mixture evenly into each zucchini boat, filling the hollowed centers fully.
  8. Bake: Place the filled zucchini boats on the prepared baking sheet and bake for 20-25 minutes, or until the zucchini is tender and the filling is lightly golden on top.
  9. Garnish and serve: Remove from oven, garnish with fresh basil leaves if desired, and serve warm.

Notes

  • Using fresh spinach and mushrooms adds vibrant flavor and nutrients to the filling.
  • Red pepper flakes are optional but add a nice subtle heat to the filling.
  • You can substitute Parmesan cheese with Pecorino Romano for a sharper taste.
  • To make this recipe gluten free, ensure all cheeses and ingredients are certified gluten free.
  • Leftover zucchini boats can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
  • For a vegan version, substitute ricotta and Parmesan with plant-based alternatives.
  • Ensure not to overcook the zucchini in the oven to keep it tender but not mushy.

Nutrition

Keywords: ricotta stuffed zucchini, spinach mushroom zucchini boats, vegetarian zucchini recipe, baked zucchini boats, healthy zucchini boats, creamy ricotta zucchini

Find it online: https://tastemadebyclara.com/creamy-ricotta-stuffed-zucchini-with-spinach-and-mushrooms/