If you’re on the lookout for a delicious and nutritious dinner option, look no further! Spinach, Mushroom, and Ricotta Stuffed Zucchini is a delightful dish that combines fresh vegetables with creamy cheese, creating a flavorful experience that will leave you wanting more. This recipe is not just easy to make but also offers a healthy twist to your usual comfort food.

Why Make This Recipe

This recipe is perfect for anyone seeking a wholesome meal that’s both satisfying and guilt-free. Zucchini is low in calories and high in fiber, making it a great choice for anyone looking to manage their weight or simply maintain a healthy lifestyle. The combination of spinach, mushrooms, and creamy ricotta adds a burst of flavor and essential nutrients, ensuring you enjoy every bite. Plus, it’s a fantastic way to sneak in some vegetables for picky eaters!

How to Make Spinach, Mushroom, and Ricotta Stuffed Zucchini

Ingredients:

2 medium zucchinis
1 cup fresh spinach, chopped
1 cup mushrooms, diced
1 cup ricotta cheese
1/2 cup shredded mozzarella (plus extra for topping)
1/4 cup grated Parmesan
2 cloves garlic, minced
1 tbsp olive oil
Salt & pepper, to taste

Directions:

Preheat the oven to 375°F (190°C).
Slice the zucchinis in half lengthwise and scoop out the insides to create boats.
In a skillet, heat olive oil over medium heat and sauté garlic for 1 minute.
Add chopped spinach and diced mushrooms; cook until mushrooms are soft.
In a mixing bowl, combine the cooked spinach and mushroom mixture with ricotta, mozzarella, Parmesan, salt, and pepper.
Fill the zucchini boats with the mixture and sprinkle additional mozzarella on top.
Place the stuffed zucchinis on a baking sheet and bake for about 20-25 minutes until the zucchinis are tender and the cheese is golden.
Serve warm and enjoy!

How to Serve Spinach, Mushroom, and Ricotta Stuffed Zucchini

These delightful stuffed zucchinis can be served as a main dish paired with a light salad or as a side dish to complement your favorite protein. A drizzle of balsamic reduction or a sprinkle of fresh herbs can elevate the presentation even further, making it a great dish for entertaining guests.

How to Store Spinach, Mushroom, and Ricotta Stuffed Zucchini

If you have leftovers (which is rare because they’re so tasty!), simply store them in an airtight container in the refrigerator. They can last for 3-4 days. For longer storage, you can freeze the stuffed zucchinis before baking. Just wrap them tightly and keep them in the freezer for up to 3 months. When you’re ready to enjoy them, thaw in the fridge overnight and bake as directed.

Tips to Make Spinach, Mushroom, and Ricotta Stuffed Zucchini

Make sure to remove enough of the zucchini flesh when creating the boats to allow for a generous filling.
Feel free to adapt the filling based on what you have on hand. Add some cooked chicken or swap in different cheese for varied flavors.
To enhance the flavors, consider adding herbs like basil or oregano to the cheese mixture.

Variation

For a twist on this recipe, try using different vegetables for stuffing. Bell peppers, eggplant, or even sweet potatoes can work wonderfully as substitutes. You can also switch the cheese blend, using feta or goat cheese for a tangier flavor profile.

FAQs

1. Can I make this recipe vegan?
Yes! You can substitute the ricotta cheese with a plant-based ricotta or blended tofu, and use dairy-free cheese for the mozzarella and Parmesan.

2. How can I ensure my zucchinis don’t end up soggy?
Scoop out the insides gently and try to avoid overcooking them in the oven. Baking them just until they are tender will help maintain their structure.

3. What can I serve with stuffed zucchini?
Stuffed zucchini pairs well with a variety of sides, including a fresh salad, garlic bread, or a protein like grilled chicken or fish for a complete meal.

Spinach, Mushroom, and Ricotta Stuffed Zucchini

A delicious and nutritious dish that combines fresh vegetables with creamy cheese, perfect for a wholesome dinner option.

Prep Time 15

Cook Time 25

Total Time 40

Serving Size servings

Ingredients

Main ingredients

2 medium zucchinis halved lengthwise and scooped out
1 cup fresh spinach, chopped
1 cup mushrooms, diced
1 cup ricotta cheese
1/2 cup shredded mozzarella plus extra for topping
1/4 cup grated Parmesan
2 cloves garlic, minced
1 tbsp olive oil
Salt & pepper, to taste

Instructions

Preparation

Preheat the oven to 375°F (190°C).
Slice the zucchinis in half lengthwise and scoop out the insides to create boats.
In a skillet, heat olive oil over medium heat and sauté garlic for 1 minute.
Add chopped spinach and diced mushrooms; cook until mushrooms are soft.
In a mixing bowl, combine the cooked spinach and mushroom mixture with ricotta, mozzarella, Parmesan, salt, and pepper.

Baking

Fill the zucchini boats with the mixture and sprinkle additional mozzarella on top.
Place the stuffed zucchinis on a baking sheet and bake for about 20-25 minutes until the zucchinis are tender and the cheese is golden.
Serve warm and enjoy!

Notes

These stuffed zucchinis can be served as a main dish paired with a light salad or as a side dish. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze before baking for up to 3 months.