Description
This Spinach, Mushroom, and Ricotta Stuffed Zucchini recipe is a delicious and wholesome vegetarian dish perfect for a healthy lunch or dinner. Tender zucchinis are hollowed out and filled with a creamy mixture of sautéed spinach, mushrooms, ricotta, mozzarella, and Parmesan cheese, then baked to bubbly, golden perfection in just 40 minutes.
Ingredients
Scale
Vegetables
- 2 medium zucchinis
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
- 2 cloves garlic, minced
Cheeses
- 1 cup ricotta cheese
- ½ cup shredded mozzarella (plus extra for topping)
- ¼ cup grated Parmesan cheese
Other
- 1 tbsp olive oil
- Salt & pepper, to taste
- ½ tsp Italian seasoning (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking the stuffed zucchinis evenly.
- Prepare the zucchinis: Slice the zucchinis lengthwise and carefully scoop out the centers with a spoon to create little boats, then place them on a baking sheet to hold the filling.
- Sauté garlic: Heat the olive oil in a skillet over medium heat and add the minced garlic. Sauté for about 1 minute until fragrant but not browned.
- Cook mushrooms: Add the diced mushrooms to the skillet and cook for about 5 minutes, stirring occasionally, until they soften and release their moisture.
- Wilt spinach: Stir in the chopped spinach and cook for another 2-3 minutes until wilted. Season the mixture with salt, pepper, and Italian seasoning if using.
- Mix filling: Transfer the sautéed veggies to a bowl and combine with ricotta, shredded mozzarella, and grated Parmesan until you get a creamy, well-mixed filling.
- Stuff zucchinis: Spoon the cheese and vegetable mixture evenly into each zucchini half. Sprinkle extra shredded mozzarella on top for a golden cheesy crust.
- Bake: Place the stuffed zucchinis in the preheated oven and bake for 25-30 minutes until the zucchini is tender and the topping is golden and bubbling.
- Serve: Remove from the oven and serve warm as a satisfying vegetarian main or side dish.
Notes
- You can substitute mushrooms with other vegetables like bell peppers or eggplants for variation.
- If you prefer a richer flavor, add a pinch of nutmeg to the ricotta mixture.
- Use gluten-free breadcrumbs on top for added texture if desired.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
