Spinach, Mushroom, and Ricotta Stuffed Zucchini is a delightful dish that combines fresh vegetables and creamy cheese for a nutritious and satisfying meal. This dish is perfect for a weeknight dinner or a special gathering with friends and family. The juicy zucchini serves as the perfect vessel for a tasty filling of sautéed mushrooms, spinach, and ricotta cheese.
Table of Contents
Why Make This Recipe
Making Spinach, Mushroom, and Ricotta Stuffed Zucchini is a great choice for several reasons. First, it’s a healthy option packed with nutrients from the spinach and mushrooms. Second, it’s easy to prepare, requiring minimal cooking skills. Finally, it’s a versatile dish—perfect as a main course or a side dish. You can even customize it to suit your taste preferences!
How to Make Spinach, Mushroom, and Ricotta Stuffed Zucchini
Ingredients:
- 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:
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.
- Heat olive oil in a skillet over medium heat and sauté the garlic until fragrant.
- Add the diced mushrooms and cook until softened, about 5 minutes.
- Stir in the chopped spinach and cook until wilted.
- Season with salt, pepper, and Italian seasoning.
- In a mixing bowl, combine the sautéed vegetables with ricotta and half of the Parmesan cheese.
- Spoon the mixture into the zucchini boats and place them in a baking dish.
- Sprinkle the remaining Parmesan cheese on top.
- Bake for 25 to 30 minutes, or until the zucchinis are tender and the tops are golden.
How to Serve Spinach, Mushroom, and Ricotta Stuffed Zucchini
Serve the stuffed zucchini hot from the oven, garnished with fresh parsley for a touch of color. Pair it with a side salad or some crusty bread for a complete meal.
How to Store Spinach, Mushroom, and Ricotta Stuffed Zucchini
If you have leftovers, let the stuffed zucchini cool completely. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) for about 15 minutes or until warmed through.
Tips to Make Spinach, Mushroom, and Ricotta Stuffed Zucchini
- Choose firm zucchinis to hold the filling well.
- Feel free to add other vegetables, like bell peppers or onions, to the filling.
- For a bit of spice, add some red pepper flakes to the filling mixture.
Variation
You can make this dish gluten-free by ensuring that your ingredients, especially any seasoning blends, are certified gluten-free. For a dairy-free option, substitute ricotta and Parmesan with plant-based cheese alternatives.
FAQs
Can I prepare this dish ahead of time?
Yes! You can prepare the stuffed zucchini and store them in the fridge for up to a day before baking. Just cover the dish with plastic wrap until you’re ready to cook.
Can I use frozen spinach?
Yes, you can use frozen spinach. Just make sure to thaw it and squeeze out any excess water before adding it to the filling.
What can I serve with stuffed zucchini?
Stuffed zucchini pairs well with a light salad, garlic bread, or quinoa for a complete meal. Feel free to get creative with your side dishes!
Spinach, Mushroom, and Ricotta Stuffed Zucchini
Ingredients
Vegetable Preparation
- 4 medium zucchinis Firm zucchinis are best.
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
Cheese and Seasoning
- 1 cup ricotta cheese Can substitute with dairy-free alternatives.
- ½ cup grated Parmesan cheese Divided into half for mixing and topping.
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- to taste Salt and pepper
- 1 teaspoon Italian seasoning
- for garnish Fresh parsley Adds color and flavor.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.
Cooking
- Heat olive oil in a skillet over medium heat and sauté the garlic until fragrant.
- Add the diced mushrooms and cook until softened, about 5 minutes.
- Stir in the chopped spinach and cook until wilted.
- Season with salt, pepper, and Italian seasoning.
Mixing
- In a mixing bowl, combine the sautéed vegetables with ricotta and half of the Parmesan cheese.
Baking
- Spoon the mixture into the zucchini boats and place them in a baking dish.
- Sprinkle the remaining Parmesan cheese on top.
- Bake for 25 to 30 minutes, or until the zucchinis are tender and the tops are golden.
