Mushroom and Spinach Stuffed Zucchini
Delight your taste buds with the irresistible flavor combination of Mushroom and Spinach Stuffed Zucchini—perfect for a light dinner or a gourmet side dish. This recipe transforms tender zucchini boats into a vessel for a creamy, savory filling made with sautéed cremini mushrooms, fresh spinach, and a touch of silky cream cheese. Topped with a crisp Parmesan breadcrumb mixture, each bite delivers the perfect balance of texture and flavor. Ready in under an hour, this dish is simple enough for weeknights yet elegant enough to impress guests. Plus, it’s packed with wholesome ingredients, making it a nutritious, low-carb option for the whole family. Serve with a side of fresh salad or as a standalone vegetarian delight!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 small onion
- 3 cloves garlic cloves
- 200 grams cremini mushrooms
- 100 grams fresh spinach
- 60 grams cream cheese
- 40 grams grated Parmesan cheese
- 30 grams breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Slice the zucchinis in half lengthwise and use a spoon to scoop out the flesh, creating hollow 'boats'. Be sure to leave about 1/4-inch of the flesh on the edges for structure. Reserve the scooped-out zucchini flesh and chop it finely.
Brush the zucchini boats lightly with 1 tablespoon of olive oil and sprinkle with a pinch of salt. Place them on the prepared baking sheet and bake for 10 minutes.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the chopped mushrooms and reserved zucchini flesh to the skillet. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 5-6 minutes, stirring occasionally, until the vegetables have softened and most of the liquid has evaporated.
Add the fresh spinach to the skillet and stir until wilted, about 2 minutes.
Reduce the heat to low and mix in the cream cheese until fully combined. Stir in half of the grated Parmesan cheese and adjust seasoning if necessary.
Remove the zucchini boats from the oven and spoon the mushroom and spinach mixture evenly into each one.
In a small bowl, combine the breadcrumbs, remaining Parmesan cheese, and chopped parsley. Sprinkle this mixture over the stuffed zucchini for a crispy topping.
Return the stuffed zucchini to the oven and bake for an additional 15-20 minutes, or until the zucchini is tender and the topping is golden brown.
Let cool for a few minutes before serving. Garnish with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
1149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 11260 mg | 490% | |
| Total Carbohydrate | 110.4 g | 40% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 68.1 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 811 mg | 62% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2941 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
