Description
This Spinach, Mushroom, and Ricotta Stuffed Zucchini recipe offers a delicious and healthy vegetarian meal featuring tender zucchini boats filled with a savory blend of sautéed mushrooms, fresh spinach, and creamy cheeses. Baked to golden perfection, it’s a perfect option for a nutritious and satisfying dinner.
Ingredients
Scale
Vegetables
- 4 medium zucchinis
- 1 cup mushrooms, chopped
- 2 cups fresh spinach, chopped
- 1 clove garlic, minced
- 1 tablespoon fresh basil, chopped (optional)
Cheeses
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Others
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Prepare Zucchini: Preheat your oven to 375°F (190°C). Slice each zucchini in half lengthwise and carefully scoop out the center flesh with a spoon, leaving about a ½-inch thick border to create boats. Arrange the zucchini halves cut side up on a baking sheet lined with parchment paper.
- Cook Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped mushrooms and sauté for about 5 minutes until they become soft. Then add the minced garlic, chopped spinach, dried oregano, salt, and pepper. Cook together until the spinach wilts, approximately 2 minutes. Remove the mixture from heat and let it cool slightly.
- Make Filling: In a mixing bowl, combine the ricotta cheese, mozzarella, Parmesan cheese, and the cooked vegetable mixture. Stir the ingredients well until fully blended into a creamy filling.
- Stuff Zucchini: Fill each zucchini boat with the prepared cheese and vegetable mixture, pressing it down gently to pack the filling evenly.
- Bake: Place the stuffed zucchinis in the preheated oven and bake for 20 to 25 minutes, or until the zucchini is tender and the filling has turned golden and bubbly.
- Serve: Garnish the baked zucchini boats with chopped fresh basil if desired. Serve hot and enjoy this wholesome vegetarian dish.
Notes
- You can substitute the mozzarella with a low-fat version to reduce calories without compromising flavor.
- For added protein, consider adding cooked quinoa or ground turkey to the filling mixture.
- To make it vegan, replace the cheeses with plant-based alternatives and omit Parmesan or use a vegan Parmesan substitute.
- Make sure not to scoop out too much zucchini flesh to prevent the boats from collapsing during baking.
- This dish pairs well with a light salad or crusty whole-grain bread.
