Spinach Mushroom and Ricotta Stuffed Zucchini -

Indulge in a deliciously healthy dish with Spinach, Mushroom, and Ricotta Stuffed Zucchini. Packed with flavor and nutrients, this recipe is perfect for a light dinner or a side dish that impresses. The combination of creamy ricotta, earthy mushrooms, and nutritious spinach makes for a filling meal that doesn’t sacrifice taste!

Why You Will Love This Recipe

Stuffed zucchini is not only a fantastic way to enjoy summer squash but also a great method for incorporating more vegetables into your diet. This recipe is gluten-free and can easily be made vegetarian or vegan. The vibrant colors and hearty filling bring a fresh twist to your usual stuffed vegetable fare, making it perfect for meal prep or entertaining guests. Plus, it’s simple to prepare and requires only minimal cooking skills!

Pro Tips for Making Spinach, Mushroom, and Ricotta Stuffed Zucchini

Choose Fresh Ingredients: Opt for fresh zucchini, spinach, and mushrooms for the best flavor and texture.

Experiment with Cheese: Swap ricotta for cottage cheese or add feta for a tangy flavor.
Extra Veggies: Feel free to add other vegetables like bell peppers or onions to the stuffing for added flavor and nutrition.
Make it Ahead: Prepare the stuffing in advance and assemble the zucchinis just before baking for a quick last-minute meal.

Broil for Crispiness: For a crispy top, broil for the last 2-3 minutes of cooking.

Ingredients

Here’s what you’ll need to make this delicious dish:

4 medium zucchinis

1 cup fresh spinach, chopped
1 cup mushrooms, diced
1 cup ricotta cheese

1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil

Salt and pepper to taste
1 teaspoon Italian seasoning
Fresh parsley, for garnish

Directions

Follow these simple steps to create your Spinach, Mushroom, and Ricotta Stuffed Zucchini:

Step 1: Preheat the oven to 375°F (190°C).
Step 2: Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.

Step 3: Heat olive oil in a skillet over medium heat and sauté the minced garlic until fragrant.
Step 4: Add the diced mushrooms and cook until softened, about 5 minutes.
Step 5: Stir in the chopped spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.

Step 6: In a mixing bowl, combine the sautéed vegetables with ricotta cheese and half of the Parmesan cheese.
Step 7: Spoon the mixture into the zucchini boats and place them in a baking dish.
Step 8: Sprinkle the remaining Parmesan cheese on top of the stuffed zucchinis.

Step 9: Bake for 25 to 30 minutes, or until the zucchinis are tender and the tops are golden.

FAQs

1. Can I use frozen spinach for this recipe?

Yes, frozen spinach is a great substitute. Just make sure to thaw and drain it well before using.

2. What other vegetables can I add to the stuffing?

You can include bell peppers, onions, or even corn for additional flavor and texture.

3. How can I make this dish vegan?

Use a plant-based ricotta cheese and substitute the Parmesan with nutritional yeast or a dairy-free cheese alternative.

4. Can I prepare this dish in advance?

Absolutely! You can prepare the stuffing and scoop the zucchinis ahead of time. Just store them in the fridge until you’re ready to bake.

5. What can I serve with stuffed zucchini?

Stuffed zucchini pairs well with a leafy green salad or a side of quinoa for a balanced meal.

Conclusion

Spinach, Mushroom, and Ricotta Stuffed Zucchini is a delightful dish that’s both nutritious and easy to prepare. Its versatility allows you to customize the stuffing to your liking, making it a perfect base for your creativity in the kitchen. Try it as a healthy dinner option or an impressive side dish, and savor the flavors of this wholesome recipe!