Print

Creamy Ricotta Stuffed Zucchini: Easy Spinach and Mushroom Delight

Creamy Ricotta-Stuffed Zucchini with Spinach and Mushrooms
Print Recipe

A deliciously creamy ricotta filling with nutritious spinach and mushrooms, stuffed in tender zucchini for a delightful side or main dish.

Ingredients

Scale
  • 4 medium zucchinis
  • 1 cup ricotta cheese
  • 2 cups fresh spinach, chopped
  • 1 cup mushrooms, diced
  • 1/2 cup mozzarella cheese, shredded
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt to taste
  • Pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the zucchinis in half lengthwise and scoop out the center to create boats.
  3. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
  4. Add mushrooms and spinach, cook until softened.
  5. In a bowl, mix ricotta cheese, sautéed vegetables, salt, and pepper.
  6. Stuff the mixture into the zucchini halves.
  7. Top with mozzarella cheese.
  8. Bake in the preheated oven for 25-30 minutes or until the zucchini is tender.

Notes

  • Serve with a sprinkle of fresh herbs for added flavor.
  • This dish can be made ahead of time and reheated.

Nutrition

Keywords: Creamy Ricotta-Stuffed Zucchini, Spinach, Mushrooms

Find it online: https://www.pintoplate.com/creamy-ricotta-stuffed-zucchini-easy-spinach-and-mushroom-delight/