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–+ servings
Creamy Ricotta-Stuffed Zucchini with Spinach and Mushrooms

Creamy Ricotta-Stuffed Zucchini with Spinach and Mushrooms Delight

A deliciously versatile dish featuring creamy ricotta-stuffed zucchini with spinach and mushrooms, perfect for any dinner table.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 zucchini boats
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Boats
  • 2 medium Zucchini sliced in half lengthwise
  • 1 tablespoon Olive Oil for sautéing
For the Filling
  • 1 cup Ricotta Cheese can substitute with cottage cheese
  • 2 cups Fresh Spinach or frozen, well-drained
  • 1 cup Mushrooms chopped
  • 2 cloves Garlic minced
  • 1/2 cup Parmesan Cheese grated
  • to taste Salt
  • to taste Pepper
Optional Enhancements
  • 1 tablespoon Herbs (e.g., Oregano, Basil)
  • 1/2 cup Diced Tomatoes or Olives

Equipment

  • oven
  • skillet
  • baking sheet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchini in half lengthwise and scoop out seeds.
  3. In a skillet, sauté garlic in olive oil for 1 minute, then add mushrooms and cook for 5-7 minutes until softened, followed by adding spinach until wilted.
  4. Combine the sautéed vegetables with ricotta cheese, Parmesan, salt, and pepper in a large bowl.
  5. Fill each zucchini half with the mixture and place on a baking sheet.
  6. Bake for about 25 minutes until zucchini is tender and tops are golden.
  7. Serve warm and enjoy!

Nutrition

Serving: 1zucchini boatCalories: 250kcalCarbohydrates: 10gProtein: 12gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 450IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Uncooked zucchini boats can be frozen for up to 2 months.

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