Why Make This Recipe
Stuffed zucchini is a delicious and healthy meal option. This Spinach, Mushroom, and Ricotta Stuffed Zucchini brings together fresh vegetables and creamy ricotta cheese for a satisfying dish. It is perfect for a light lunch or a side dish at dinner. Furthermore, it’s a great way to sneak in some extra veggies into your diet.
How to Make Spinach, Mushroom, and Ricotta Stuffed Zucchini
Ingredients
- 4 medium zucchinis, halved lengthwise and scooped out
- 1 cup ricotta cheese
- 1 cup fresh spinach
- 1 cup mushrooms, diced
- 2 cloves garlic, minced
- Olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for topping
- Fresh herbs for garnish (optional)
Directions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
- Add the diced mushrooms and sauté until softened.
- Stir in the spinach and cook until wilted.
- In a bowl, combine the sautéed mixture with ricotta cheese, salt, and pepper.
- Stuff the zucchini halves with the ricotta mixture.
- Place the stuffed zucchinis on a baking sheet and sprinkle with grated Parmesan cheese.
- Bake for 25-30 minutes, or until the zucchinis are tender and the tops are golden.
- Garnish with fresh herbs and serve.
How to Serve Spinach, Mushroom, and Ricotta Stuffed Zucchini
Serve the stuffed zucchini warm. It goes well as a side dish with grilled chicken or fish. You can also enjoy it on its own as a meatless meal. A side salad is a lovely pairing to complete the meal.
How to Store Spinach, Mushroom, and Ricotta Stuffed Zucchini
If you have leftovers, store them in an airtight container in the refrigerator. They will last for about 3-4 days. To reheat, place them in the oven or microwave until heated through.
Tips to Make Spinach, Mushroom, and Ricotta Stuffed Zucchini
- Use fresh ingredients for the best flavor.
- Feel free to adjust the seasoning to your liking.
- You can add other vegetables or proteins for variety, like bell peppers or cooked chicken.
Variation
You can swap out the ricotta for cottage cheese or cream cheese for a different flavor. Adding herbs like basil or oregano can also enhance the taste.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the mixture.
How do I know when the zucchini is done?
The zucchini should be tender but still hold its shape, and the tops should be golden brown.
Can I make the stuffing ahead of time?
Absolutely! You can prepare the stuffing a day in advance and refrigerate it until you are ready to stuff the zucchinis.
