Description
Delight in these Spinach, Mushroom, and Ricotta Stuffed Zucchini, a deliciously creamy yet healthy meal featuring tender zucchinis filled with a savory blend of sautéed mushrooms, fresh spinach, ricotta, mozzarella, and Parmesan cheeses. Perfectly baked to golden, bubbly perfection, this dish offers a comforting and nutritious option for dinner or a satisfying appetizer.
Ingredients
Scale
Zucchini
- 2 medium zucchinis
Vegetables
- 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
Seasonings and Oil
- 1 tbsp olive oil
- Salt & pepper, to taste
- ½ tsp Italian seasoning (optional)
Instructions
- Preheat Oven: Start by preheating your oven to 375°F (190°C) to ensure it reaches the right temperature for baking your stuffed zucchinis perfectly.
- Prepare Zucchinis: Slice the zucchinis in half lengthwise and carefully scoop out the centers to create hollow boats. Arrange these halves on a baking sheet, ready for filling.
- Sauté Garlic: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until it becomes fragrant, which will infuse the filling with wonderful aroma and flavor.
- Cook Mushrooms: Add the diced mushrooms to the skillet and cook for about 5 minutes until they soften and release their moisture, creating a tender base for the filling.
- Add Spinach and Seasoning: Stir in the chopped spinach and cook until wilted, approximately 2–3 minutes. Season the mixture with salt, pepper, and Italian seasoning for balanced flavor.
- Mix Filling: Transfer the sautéed vegetables to a bowl and combine with ricotta, shredded mozzarella, and grated Parmesan cheese. Mix well until the filling is creamy and evenly blended.
- Stuff Zucchini: Spoon the cheese and vegetable mixture evenly into each hollowed zucchini half. Sprinkle additional shredded mozzarella on top to create a deliciously melty crust.
- Bake: Place the stuffed zucchinis in the oven and bake for 25–30 minutes until the zucchini is tender and the tops are golden and bubbly, signalling they are perfectly cooked.
- Serve: Remove from the oven and serve warm immediately to enjoy the cheesy, savory goodness at its best.
Notes
- To make this recipe vegetarian, ensure the cheeses used are free from animal rennet.
- You can substitute ricotta with cottage cheese for a lighter texture.
- Adding a pinch of red pepper flakes can give a subtle spicy kick to the filling.
- The zucchinis can be prepped a day ahead and refrigerated until ready to bake.
- Leftover filling can be used as a pasta sauce or dip.
