Spinach Mushroom and Ricotta Stuffed Zucchini

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Spinach Mushroom and Ricotta Stuffed Zucchini is a wholesome, nutritious dish that offers a perfect blend of flavors and textures. This vegetarian meal is not only easy to make but also light, yet filling, making it ideal for a healthy lunch or dinner. The combination of earthy mushrooms, vibrant spinach, and creamy ricotta cheese creates a savory filling that’s perfectly complemented by the tender zucchini shell. Whether you are looking for a low-carb meal or a dish to impress guests at a dinner party, this stuffed zucchini recipe is sure to become a favorite in your cooking repertoire.

Ingredients:

  • 4 medium zucchinis, halved lengthwise and seeds scooped out

  • 1 cup ricotta cheese

  • 1 cup fresh spinach, chopped

  • 1 cup mushrooms, finely chopped

  • 1/4 cup grated Parmesan cheese

  • 2 tbsp olive oil

  • 1 clove garlic, minced

  • 1/4 tsp dried oregano

  • 1/4 tsp dried basil

  • Salt and pepper to taste

  • 1/4 cup breadcrumbs (optional, for topping)

  • Fresh parsley, chopped (for garnish)

Preparation:

Step 1: Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil or lining it with parchment paper.

Step 2: Cut the zucchinis in half lengthwise and use a spoon to scoop out the seeds and flesh, leaving a hollow shell. Set the hollowed zucchini halves aside.

Step 3: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and chopped mushrooms, sautéing for about 5 minutes until the mushrooms release their moisture and become tender.

Step 4: Add the chopped spinach to the skillet and cook for another 2 minutes, or until wilted. Season with salt, pepper, oregano, and basil. Stir to combine, then remove from the heat.

Step 5: In a mixing bowl, combine the ricotta cheese, Parmesan cheese, and the cooked spinach-mushroom mixture. Stir until everything is well combined.

Step 6: Spoon the ricotta and vegetable mixture into the hollowed zucchini halves. Press the filling down gently to pack it in.

Step 7: Optional: Sprinkle breadcrumbs on top of the stuffed zucchinis for added crunch. Drizzle with the remaining tablespoon of olive oil for extra flavor and a golden finish.

Step 8: Arrange the stuffed zucchinis in the prepared baking dish and bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the filling is golden on top.

Variation:

For a variation, you can substitute the ricotta cheese with goat cheese or cream cheese for a different creamy texture and flavor. If you want a heartier meal, add some cooked quinoa or brown rice to the filling. You can also mix in some sun-dried tomatoes for an extra burst of flavor.

Cooking Note:

Make sure not to overcook the zucchini to avoid it becoming mushy. The zucchini should still hold its shape and provide a bit of bite when you serve it. If you prefer a more pronounced flavor, consider adding a dash of red pepper flakes for heat or a squeeze of fresh lemon juice to brighten the dish.

Serving Suggestions:

This stuffed zucchini dish pairs wonderfully with a side of quinoa, couscous, or a simple green salad. For an even lighter meal, serve it with roasted or steamed vegetables. If you’re in the mood for something more substantial, a slice of crusty bread or garlic bread makes for a great side.

Tips:

  • If you prefer your zucchini to have a slightly firmer texture, you can pre-bake the zucchini shells for 10 minutes before stuffing them.

  • To make this dish vegan, replace the ricotta cheese with a plant-based alternative like tofu ricotta or cashew cream.

  • You can prep the stuffed zucchini ahead of time and refrigerate them until you’re ready to bake. This makes for an easy and quick meal when you’re short on time.

  • For a cheesy top, sprinkle extra Parmesan or mozzarella cheese before baking for a crispy, melty finish.

Prep Time:

15 minutes

Cooking Time:

30 minutes

Total Time:

45 minutes

Nutritional Information:

  • Calories: 200

  • Protein: 10g

  • Sodium: 300mg

FAQs:

Q: Can I use frozen spinach for this recipe?
A: Yes, you can use frozen spinach. Be sure to thaw it and drain any excess water before adding it to the filling.

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the stuffed zucchinis and refrigerate them until ready to bake. They can be stored in the fridge for up to 2 days before cooking.

Q: Can I use other vegetables in place of mushrooms?
A: Absolutely! You can substitute the mushrooms with other vegetables like bell peppers, eggplant, or even zucchini pulp for an extra veggie boost.

Q: Is this recipe gluten-free?
A: Yes, this recipe is gluten-free unless you add breadcrumbs. To make it fully gluten-free, use gluten-free breadcrumbs or skip them entirely.

Conclusion

Spinach Mushroom and Ricotta Stuffed Zucchini is a perfect blend of fresh vegetables, creamy cheese, and savory spices. It’s a healthy and satisfying dish that’s packed with flavor yet light enough to enjoy without guilt. Whether you’re cooking for a vegetarian guest or simply looking for a tasty, wholesome meal, this stuffed zucchini recipe will surely become a go-to in your kitchen. So, gather your ingredients and treat yourself to a dish that’s both nourishing and delicious!

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