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!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 6

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.

Step 7

Add the fresh spinach to the skillet and stir until wilted, about 2 minutes.

Step 8

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.

Step 9

Remove the zucchini boats from the oven and spoon the mushroom and spinach mixture evenly into each one.

Step 10

In a small bowl, combine the breadcrumbs, remaining Parmesan cheese, and chopped parsley. Sprinkle this mixture over the stuffed zucchini for a crispy topping.

Step 11

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.

Step 12

Let cool for a few minutes before serving. Garnish with additional parsley if desired. Enjoy!

Nutrition Facts

Serving size	(1372.0g)

Amount per serving	% Daily Value*
Calories	1148.6

Total Fat 65.4g	0%
Saturated Fat 25.5g	0%
Polyunsaturated Fat 4.1g
Cholesterol 100.6mg	0%
Sodium 11260.5mg	0%
Total Carbohydrate 110.4g	0%
Dietary Fiber 14.0g	0%
Total Sugars 68.1g
Protein 41.5g	0%

Vitamin D 14IU	0%
Calcium 810.6mg	0%
Iron 9.2mg	0%
Potassium 2941.4mg	0%

*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.

Source of Calories

Fat: 49.2%

Protein: 13.9%

Carbs: 36.9%