Description
A delightful recipe for Spinach, Mushroom, and Ricotta Stuffed Zucchini, perfect for a healthy meal.
Ingredients
- 4 medium zucchini
- 1 tbsp olive oil
- 200 g mushrooms, finely chopped
- 120 g fresh spinach
- 2 cloves garlic, minced
- 250 g ricotta cheese
- 50 g grated Parmesan cheese
- 100 g shredded mozzarella cheese, divided
- 1 large egg
- ½ tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes, optional
- 1 tbsp fresh parsley, chopped
- 1 tbsp breadcrumbs, optional
Instructions
- Preheat the oven to 190°C.
- Wash the zucchini and cut each one in half lengthwise. Scoop out the center, leaving about ½ cm of zucchini flesh around the edges. Finely chop the scooped zucchini flesh and set aside. Place the zucchini halves in a lightly greased baking dish, cut side up.
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook for 5–7 minutes, until they release their moisture and begin to brown. Add the chopped zucchini flesh and garlic. Cook for another 2–3 minutes. Add the spinach and cook until wilted, about 1–2 minutes. Remove from the heat and allow the mixture to cool slightly.
- In a large bowl, combine ricotta, Parmesan, egg, 50 g mozzarella, Italian seasoning, salt, black pepper, red pepper flakes (if using), and chopped parsley. Stir in the cooked mushroom and spinach mixture until well combined.
- Spoon the filling generously into each zucchini half. Arrange the stuffed zucchini in the baking dish. Sprinkle the remaining mozzarella over the tops. For a slightly crispier topping, sprinkle a little breadcrumbs over the cheese.
- Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and continue baking for 8–12 minutes, until the cheese is melted, bubbly, and lightly golden. For an extra-browned top, place under the broiler for 1–2 minutes, watching carefully.
- Let the zucchini rest for 5 minutes before serving. Garnish with fresh parsley and extra Parmesan if desired.
Notes
- Don’t overcook the zucchini before stuffing—it should still hold its shape.
- Cook the mushrooms until their excess moisture evaporates so the filling isn’t watery.
- For extra flavor, add a pinch of nutmeg to the ricotta mixture.
- You can substitute cottage cheese for half of the ricotta.
- For a heartier meal, add cooked shredded chicken or ground beef.
- For a low-carb version, simply skip the breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg