Spinach, Mushroom, and Ricotta Stuffed Zucchini
This creamy, cheesy Spinach, Mushroom, and Ricotta Stuffed Zucchini is a healthy and delicious dinner idea. It's low-carb, vegetarian, and full of savory flavor—perfect for weeknights or meal prep.
Ingredients
- - 4 medium zucchinis halved lengthwise
- - 1 tablespoon olive oil
- - 1 small onion diced
- - 2 cloves garlic minced
- - 1 ½ cups mushrooms sliced
- - 2 cups fresh spinach
- - 1 cup ricotta cheese
- - ½ cup grated Parmesan cheese
- - 1 cup shredded mozzarella cheese for topping
- - 1 teaspoon Italian seasoning
- - Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Scoop out the centers of each zucchini half to create boats. Lightly salt and set aside.
- In a skillet over medium heat, sauté onion and garlic in olive oil until soft.
- Add mushrooms and cook until browned. Stir in spinach and cook until wilted. Remove from heat.
- In a bowl, mix the cooked veggies with ricotta, Parmesan, Italian seasoning, salt, and pepper.
- Fill each zucchini boat with the mixture and top with shredded mozzarella.
- Place in a baking dish and bake for 20–25 minutes, or until zucchini is tender and cheese is golden.
- Optionally broil for 2–3 minutes at the end for a crispy top.
- Serve hot, garnished with extra herbs if desired.
Notes
You can swap ricotta with cottage cheese or use kale instead of spinach. Add cooked ground meat for extra protein.