🥒 Spinach, Mushroom & Ricotta Stuffed Zucchini

Creamy, savory, and perfect as a light dinner or hearty side dish.

🧾 Ingredients (Serves 4)

• 4 medium zucchini

• 1 tbsp olive oil

• 1 cup mushrooms, finely chopped (cremini or button)

• 2 cloves garlic, minced

• 2 cups fresh spinach, chopped

• 1 cup ricotta cheese

• ¼ cup grated Parmesan cheese

• ½ cup shredded mozzarella (optional, for topping)

• ½ tsp Italian seasoning

• Salt & black pepper to taste

• ¼ tsp red pepper flakes (optional)

• 1 tbsp fresh parsley, chopped (for garnish)

👩‍🍳 Instructions

1️⃣ Prepare the Zucchini

1. Preheat oven to 375°F (190°C).

2. Slice zucchini in half lengthwise.

3. Scoop out the center flesh using a spoon, leaving a ¼-inch border.

4. Chop the scooped flesh and set aside.

2️⃣ Make the Filling

1. Heat olive oil in a skillet over medium heat.

2. Add mushrooms and cook 4–5 minutes until softened.

3. Add garlic and cook 30 seconds.

4. Stir in chopped zucchini flesh and spinach.

5. Cook until spinach wilts and moisture evaporates (about 3–4 minutes).

6. Remove from heat and let cool slightly.

7. Mix in ricotta, Parmesan, Italian seasoning, salt, pepper, and red pepper flakes.

3️⃣ Stuff & Bake

1. Arrange zucchini boats in a baking dish.

2. Spoon filling evenly into each boat.

3. Top with mozzarella (if using).

4. Bake 20–25 minutes until zucchini is tender.

5. Broil 2–3 minutes for golden top (optional).

🌿 Garnish & Serve

Sprinkle with fresh parsley and extra Parmesan.

Serve with:

• Side salad

• Garlic bread

• Grilled chicken

• Quinoa or rice

❓ Q & A

Q: Can I make this ahead?

Yes! Assemble up to 24 hours in advance and refrigerate. Bake when ready.

Q: Can I freeze stuffed zucchini?

You can freeze before baking, but texture may soften after thawing.

Q: How do I prevent watery zucchini?

• Salt the zucchini halves and let sit 10 minutes, then pat dry.

• Cook the filling until most moisture evaporates.

Q: Can I add protein?

Yes! Try:

• Cooked ground turkey

• Crumbled sausage

• Shredded chicken

Q: Is this low carb?

Yes! It’s naturally low-carb and vegetarian.