Description
Get ready to fall in love with this Stuffed Zucchini with Ricotta—a creamy, cheesy, and savory delight that makes healthy eating a pleasure. These baked zucchini boats are filled with a luscious blend of ricotta cheese, sautéed mushrooms, spinach, and melted mozzarella, creating a flavorful bite that’s both light and deeply satisfying. Whether you’re on the hunt for quick breakfast ideas, an easy dinner recipe, or healthy snack options, this dish fits the bill. It’s perfect for vegetarians, meal preppers, or anyone looking for new food ideas that balance nutrition and indulgence.
These stuffed zucchinis are loaded with texture, color, and nutrients—crisp-tender zucchini cradles a warm, creamy filling that’s kissed with garlic and topped with bubbly, golden cheese. You’ll want to make this again and again!
Ingredients
4 medium zucchinis
1 cup ricotta cheese (whole milk or part-skim)
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese (divided)
1 cup fresh spinach, chopped
1 cup mushrooms, sliced and sautéed
1 garlic clove, minced
1 egg
1 tbsp olive oil
Salt and pepper to taste
Optional: crushed red pepper flakes, fresh basil, or Italian seasoning
Instructions
- Preheat oven to 375°F (190°C).
- Wash and halve zucchinis lengthwise. Scoop out centers and set aside flesh.
- Brush zucchini boats with olive oil, season, and bake for 10 minutes.
- In a skillet, sauté mushrooms in olive oil until golden. Add garlic and spinach; cook until wilted.
- In a bowl, mix ricotta, Parmesan, half the mozzarella, sautéed mixture, egg, and seasoning.
- Stuff each zucchini with the filling and top with remaining mozzarella.
- Bake for 20–25 minutes, or until cheese is golden and bubbly.
- Cool slightly before serving. Garnish with fresh basil or chili flakes if desired.