Creamy Ricotta-Stuffed Zucchini with Spinach and Mushrooms
Ingredients
- Zucchini
- 4 medium zucchini
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Ricotta Filling
- 1 cup whole-milk ricotta cheese
- 1 cup fresh spinach finely chopped
- 1 cup mushrooms finely chopped
- 2 cloves garlic minced
- ¼ cup grated Parmesan cheese
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg optional
- Topping
- ½ cup shredded mozzarella cheese
- 1 tablespoon olive oil or melted butter
Instructions
- Preheat oven to 375°F (190°C). Slice zucchini lengthwise, scoop out centers leaving a ¼-inch border, brush with olive oil, and season with salt and pepper.
- Place zucchini cut-side up on a baking sheet and bake for 10 minutes, then remove and set aside.
- Heat a skillet over medium heat, add olive oil, cook mushrooms until moisture evaporates, then add garlic and spinach and cook until wilted. Remove from heat and let cool slightly.
- In a bowl, mix ricotta, egg, Parmesan, salt, pepper, and nutmeg until smooth. Stir in the cooled spinach-mushroom mixture.
- Spoon filling evenly into zucchini halves and sprinkle with mozzarella. Drizzle lightly with olive oil or butter.
- Bake uncovered for 25–30 minutes until cheese is melted and lightly golden and zucchini is tender.
- Optional: broil for 2–3 minutes at the end for a more golden top. Let rest 5 minutes before serving.
Notes
Pre-baking the zucchini helps prevent excess moisture.
Fully cooking mushrooms is essential to avoid a watery filling.
Whole-milk ricotta gives the creamiest texture.
Season the filling well—zucchini absorbs flavor.
Best served fresh but leftovers reheat well in the oven.