Spinach, Mushroom, and Ricotta Stuffed Zucchini

Why You’ll Love This Recipe

This stuffed zucchini recipe is not only packed with flavor, but it’s also incredibly versatile. The zucchini boats are a great low-carb base that is perfect for stuffing with nutrient-rich vegetables and creamy ricotta. Whether you're a vegetarian or just looking to eat more veggies, this dish will quickly become a favorite in your meal rotation. Plus, it's simple to prepare, making it a great choice for busy weeknights or as a fun side for a dinner party.

Ingredients

• 4 medium zucchinis

• 1 cup fresh spinach, chopped

• 1 cup mushrooms, diced

• 1 cup ricotta cheese

• ½ cup grated Parmesan cheese

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• Salt and pepper to taste

• 1 teaspoon Italian seasoning

• Fresh parsley, for garnish

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C).

2. Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.

3. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.

4. Add the diced mushrooms and cook until softened, about 5 minutes.

5. Stir in the chopped spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.

6. In a mixing bowl, combine the sautéed vegetables with ricotta and half of the Parmesan cheese.

7. Spoon the mixture into the zucchini boats and place them in a baking dish.

8. Sprinkle the remaining Parmesan cheese on top of the stuffed zucchinis.

9. Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the tops are golden.

Servings and Timing

• Prep Time: 15 minutes

• Cooking Time: 30 minutes

• Total Time: 45 minutes

• Servings: 4 servings

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the stuffed zucchinis in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also reheat them in the microwave for a quicker option.

FAQs

Can I make this recipe ahead of time?

Yes! You can prepare the stuffed zucchinis and refrigerate them before baking. Just bake them when you're ready to serve.

Can I use a different type of cheese?

Yes, you can substitute ricotta with other creamy cheeses such as goat cheese or cream cheese. Parmesan can also be swapped for other hard cheeses like Pecorino Romano.

Are these zucchinis gluten-free?

Yes, this recipe is naturally gluten-free as long as you make sure that the ingredients you use (such as Parmesan) are gluten-free.

How do I make the zucchinis less watery?

To avoid watery zucchinis, be sure to scoop out the seeds well before stuffing. You can also salt the zucchini halves before stuffing them and let them sit for 10-15 minutes to draw out excess moisture, then pat them dry with a paper towel.

Can I freeze stuffed zucchinis?

Yes, you can freeze the stuffed zucchinis before baking. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. To cook, bake them directly from frozen at 375°F (190°C) for 40-45 minutes.

How do I prevent the zucchini from becoming mushy?

To prevent mushiness, avoid overcooking the zucchinis. Baking them for 25-30 minutes should make them tender without turning them too soft.

Can I use frozen spinach?

Yes, frozen spinach can be used in place of fresh spinach. Make sure to thaw and drain it well to remove excess water.

What can I serve with these stuffed zucchinis?

These stuffed zucchinis pair well with a simple salad, roasted potatoes, or even quinoa for a complete meal.

Can I add meat to this recipe?

Yes, you can add cooked ground turkey or chicken to the stuffing for a non-vegetarian variation.

How can I make this recipe spicier?

To add some heat, you can mix in some crushed red pepper flakes or a diced chili pepper when sautéing the vegetables.

Conclusion

Spinach, Mushroom, and Ricotta Stuffed Zucchini is the perfect dish for anyone looking for a healthy, satisfying, and flavorful meal. The creamy ricotta combined with the savory vegetables is sure to please even the pickiest eaters. Whether you’re following a vegetarian diet or just want to enjoy a lighter meal, this dish checks all the boxes. Give it a try today and enjoy a meal that’s as delicious as it is nutritious!

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Spinach, Mushroom, and Ricotta Stuffed Zucchini

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These spinach, mushroom, and ricotta stuffed zucchinis are a delicious and healthy vegetarian option that will satisfy your taste buds. Packed with flavor and nutrients, this dish makes for the perfect light meal or side.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

4 medium zucchinis

1 cup fresh spinach, chopped

1 cup mushrooms, diced

1 cup ricotta cheese

½ cup grated Parmesan cheese

2 cloves garlic, minced

1 tablespoon olive oil

Salt and pepper to taste

1 teaspoon Italian seasoning

Fresh parsley, for garnish

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.
3. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
4. Add the diced mushrooms and cook until softened, about 5 minutes.
5. Stir in the chopped spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.
6. In a mixing bowl, combine the sautéed vegetables with ricotta and half of the Parmesan cheese.
7. Spoon the mixture into the zucchini boats and place them in a baking dish.
8. Sprinkle the remaining Parmesan cheese on top of the stuffed zucchinis.
9. Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the tops are golden.

Notes

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, bake in the oven at 350°F (175°C) for 10-15 minutes or microwave for a quicker option.
• You can prepare the stuffed zucchinis ahead of time and refrigerate them before baking.
• Frozen spinach can be used in place of fresh spinach—just make sure to thaw and drain it well.
• For a spicier version, mix in crushed red pepper flakes or diced chili pepper when sautéing the vegetables.
• This recipe is naturally gluten-free as long as gluten-free ingredients are used.

Nutrition

• Serving Size: 1 stuffed zucchini boat
• Calories: 220
• Sugar: 3g
• Sodium: 350mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 35mg