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Creamy Ricotta-Stuffed Zucchini with Spinach and Mushrooms Recipe

Creamy Ricotta-Stuffed Zucchini with Spinach and Mushrooms Recipe
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★★★★★

5.2 from 27 reviews

Indulge in this delightful recipe for Creamy Ricotta-Stuffed Zucchini with Spinach and Mushrooms. These savory zucchini boats are filled with a rich and flavorful mixture of ricotta cheese, mushrooms, spinach, and Parmesan, creating a satisfying dish that is perfect for a wholesome meal.

Ingredients

Scale

Zucchini Boats:

  • 4 medium zucchini, halved lengthwise and scooped out

Filling:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup mushrooms, chopped
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1/4 cup Parmesan cheese, grated
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • Fresh basil (optional, for garnish)

Instructions

  1. Preheat the Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Prepare Zucchini: Halve the zucchini lengthwise, scoop out the center to create hollow “boats,” and set aside.
  3. Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add garlic and onion, sautéing for about 2 minutes until fragrant. Add the mushrooms and cook for 3-4 minutes until softened. Stir in the spinach and cook until wilted, approximately 2 minutes, then remove from heat.
  4. Prepare Filling: Mix ricotta cheese, Parmesan cheese, and red pepper flakes (if using) into the vegetable mixture. Season with salt and pepper.
  5. Fill Zucchini Boats: Spoon the mixture evenly into the zucchini boats.
  6. Bake: Place the zucchini on the prepared baking sheet and bake for 20-25 minutes, or until the zucchini is tender and the filling is lightly golden.
  7. Serve: Garnish with fresh basil if desired and serve warm.

Nutrition

Keywords: Ricotta-Stuffed Zucchini, Vegetarian, Italian, Baked Zucchini Recipe

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