Spinach Mushroom Ricotta Zucchini (Print Version)
Zucchini filled with ricotta, mushrooms, and spinach, baked with a golden cheese topping.
# Ingredients:
→ Main Vegetables
01 -
4 medium zucchinis, halved lengthwise and flesh scooped out
→ Cheeses
02 -
1 cup ricotta cheese
03 -
1/4 cup grated Parmesan cheese
04 -
1/4 cup shredded mozzarella cheese
05 -
1 tablespoon Parmesan cheese, for topping
→ Vegetables and Aromatics
06 -
1 cup fresh spinach, chopped (or frozen spinach, thawed and excess liquid removed)
07 -
1/2 cup mushrooms, finely chopped
08 -
2 cloves garlic, minced
→ Other Ingredients
09 -
1/4 cup dry breadcrumbs (optional)
10 -
1 tablespoon olive oil
11 -
Salt, to taste
12 -
Black pepper, to taste
13 -
Fresh basil or Italian parsley, finely chopped, for garnish (optional)
# Steps:
01 -
Preheat oven to 375°F (190°C). Coat a baking dish with a thin layer of olive oil or line it with parchment paper.
02 -
Slice zucchinis in half lengthwise and carefully scoop out the seeds and excess pulp using a spoon, forming boats. Season cut sides lightly with salt and black pepper. Arrange hollowed zucchini in the baking dish with cut sides facing upward.
03 -
Heat olive oil in a medium skillet over medium heat. Add finely chopped mushrooms and sauté for 5–7 minutes until softened and all moisture has evaporated. Add minced garlic and cook an additional 1–2 minutes until fragrant. Incorporate chopped spinach and sauté until wilted if using fresh, or warmed through for thawed frozen spinach. Remove skillet from heat and allow mixture to cool slightly.
04 -
In a medium bowl, combine ricotta cheese, grated Parmesan, and the cooled mushroom-spinach mixture. Mix until homogeneous. Season with salt and black pepper to taste.
05 -
Spoon the ricotta mixture evenly into the zucchini boats, packing the filling gently into each cavity.
06 -
Sprinkle shredded mozzarella and the remaining tablespoon of Parmesan over the stuffed zucchini. If desired, top with dry breadcrumbs for additional texture.
07 -
Transfer baking dish to the oven and bake for 20–25 minutes, or until zucchini is tender and the top is golden and bubbling.
08 -
Remove from oven and garnish with freshly chopped basil or parsley, if using. Serve immediately while hot.
# Notes:
01 -
For maximum flavor, thoroughly squeeze out liquid from thawed spinach to prevent the filling from becoming watery.