Spinach, Mushroom, and Ricotta Stuffed Zucchini Recipe

Introduction

This Spinach, Mushroom, and Ricotta Stuffed Zucchini is a delicious and light vegetarian dish perfect for a healthy lunch or dinner. The tender zucchini boats filled with a creamy mixture of sautéed vegetables and ricotta cheese make for a comforting yet nutritious meal.

Ingredients

• 2 medium zucchini
• 1 tablespoon extra virgin olive oil
• 2 cups fresh spinach
• 1/2 cup sliced mushrooms
• 1 cup ricotta cheese
• Salt and pepper to taste

Instructions

1. Step 1: Preheat the oven to 375°F.
2. Step 2: Slice each zucchini in half lengthwise and carefully scoop out the seeds to create zucchini boats.
3. Step 3: Heat the olive oil in a skillet over medium heat.
4. Step 4: Add the sliced mushrooms and cook until they turn golden, about 5 minutes.
5. Step 5: Stir in the fresh spinach and cook until wilted.
6. Step 6: Season the cooked vegetables with salt and pepper to taste.
7. Step 7: Transfer the cooked vegetables to a bowl and mix in the ricotta cheese until well combined.
8. Step 8: Spoon the ricotta and vegetable mixture into the zucchini boats, filling them generously.
9. Step 9: Place the filled zucchini boats on a baking sheet and bake for 20-25 minutes until the zucchini is tender and the filling is heated through.

Tips & Variations

• For extra flavor, sprinkle some grated Parmesan or mozzarella cheese on top before baking.
• Swap out mushrooms for other veggies like bell peppers or sun-dried tomatoes for a different twist.
• Add minced garlic to the sautéed veggies for a richer taste.
• Use quinoa or cooked rice mixed with the ricotta for a heartier filling.

Storage

Store leftover stuffed zucchini in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 350°F for about 10 minutes or until heated through, or microwave on medium power until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and squeeze out excess moisture from the frozen spinach before cooking to avoid a watery filling.

Is it possible to make this recipe vegan?

Absolutely. Substitute the ricotta cheese with a plant-based ricotta alternative or a tofu-based filling seasoned with nutritional yeast for a similar texture and flavor.

Spinach, Mushroom, and Ricotta Stuffed Zucchini Recipe

Print Recipe

★★★★★

4.8 from 95 reviews

A wholesome and delicious recipe featuring fresh zucchini boats stuffed with a savory blend of sautéed spinach, mushrooms, and creamy ricotta cheese, baked to tender perfection. This dish is perfect as a light lunch or a satisfying vegetarian dinner option.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 medium zucchini
• 2 cups fresh spinach
• 1/2 cup sliced mushrooms

Other Ingredients

• 1 tablespoon extra virgin olive oil
• 1 cup ricotta cheese
• Salt and pepper to taste

Instructions

1. Preheat the oven: Preheat your oven to 375°F to ensure it’s ready for baking the stuffed zucchini boats later.
2. Prepare zucchini boats: Slice the zucchini in half lengthwise, then carefully scoop out the seeds and some flesh to create hollow boats for the filling.
3. Sauté mushrooms: Heat the olive oil in a skillet over medium heat, add the sliced mushrooms, and cook them until they turn golden and tender, about 5 minutes.
4. Cook spinach: Add the fresh spinach to the skillet with mushrooms and cook until the spinach wilts down.
5. Season vegetables: Season the sautéed mushrooms and spinach with salt and pepper to enhance the flavors.
6. Mix with ricotta: Transfer the cooked vegetables to a bowl and combine thoroughly with ricotta cheese to create a creamy stuffing mixture.
7. Fill zucchini boats: Spoon the ricotta and vegetable mixture into each zucchini boat, distributing evenly.
8. Bake: Arrange the filled zucchini boats on a baking sheet and bake in the preheated oven for 20 to 25 minutes, or until the zucchini is tender and the filling is heated through.

Notes

• You can add grated Parmesan cheese on top before baking for a cheesy crust.
• For a vegan version, substitute ricotta cheese with a plant-based cheese alternative.
• Adding minced garlic while sautéing mushrooms enhances flavor.
• Use larger zucchini for more filling or extra servings.
• Serve with a side salad for a complete meal.

Keywords: stuffed zucchini, ricotta, spinach, mushroom, vegetarian, baked zucchini boats