Description
This Spinach Mushroom Ricotta Stuffed Zucchini recipe is a delicious and healthy vegetarian dish featuring tender zucchinis filled with a flavorful mixture of sautéed spinach and mushrooms combined with creamy ricotta and Parmesan cheese. Baked to perfection, it’s a comforting and nutritious option perfect for a satisfying dinner or lunch.
Ingredients
Scale
Zucchini
- 4 medium zucchinis
Vegetables
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, diced
Dairy & Cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
Spices & Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Oils
- 1 tablespoon olive oil
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare it for baking the stuffed zucchinis.
- Prepare the zucchinis: Slice the zucchinis in half lengthwise and use a spoon to scoop out the centers, creating boats for the filling.
- Sauté mushrooms: Heat olive oil in a skillet over medium heat. Add diced mushrooms and cook until they soften and release their moisture.
- Cook spinach: Add the chopped spinach to the skillet with mushrooms and sauté until the spinach wilts and reduces in volume.
- Mix cheese and seasonings: In a mixing bowl, combine ricotta cheese, grated Parmesan, garlic powder, onion powder, salt, and pepper to create a flavorful base.
- Combine sautéed vegetables with cheese: Add the cooked spinach and mushroom mixture to the cheese mixture and stir thoroughly to incorporate all ingredients evenly.
- Stuff zucchinis: Fill each zucchini half evenly with the ricotta and vegetable mixture, pressing gently to pack the filling into each boat.
- Prepare for baking: Arrange the stuffed zucchinis in a baking dish and cover the dish with foil to retain moisture during the initial baking phase.
- Bake covered: Bake the zucchinis covered at 375°F (190°C) for 25 minutes, allowing the filling to heat through and flavors to meld.
- Bake uncovered: Remove the foil and continue baking for another 10 minutes to lightly brown the tops and cook off any remaining moisture.
Notes
- You can add a pinch of crushed red pepper flakes for a spicy kick.
- For extra flavor, mix in fresh herbs like basil or oregano into the ricotta filling.
- Serve warm as a main dish or a hearty side.
- To make it gluten free, ensure all seasonings and cheeses are gluten free certified.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
