Instructions:
1️⃣ Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or olive oil to prevent sticking.
2️⃣ Prepare the Zucchini Boats:
Wash the zucchinis and cut them in half lengthwise. Scoop out the seeds from the center of each zucchini half using a spoon to create “boats.”
Place the zucchini halves in the prepared baking dish, cut side up, and set aside.
3️⃣ Prepare the Filling:
Heat the olive oil in a large skillet over medium heat. Add the diced mushrooms and sauté for about 5 minutes until they soften and release their moisture.
Add the minced garlic and chopped spinach to the skillet. Cook for another 2-3 minutes, until the spinach wilts and the garlic becomes fragrant.
Remove from heat and let the mixture cool for a few minutes.
4️⃣ Make the Cheesy Filling:
In a medium bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, and the cooked spinach and mushroom mixture. Stir well to combine. Season with salt and pepper to taste.
5️⃣ Stuff the Zucchinis:
Spoon the creamy spinach and mushroom mixture into each zucchini boat, packing it in evenly. Top with a little extra shredded mozzarella for a cheesy finish.
6️⃣ Bake the Zucchini Boats:
Bake the stuffed zucchinis in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the cheese is melted and golden.
7️⃣ Serve and Enjoy:
Once the zucchinis are baked to perfection, remove them from the oven and let them cool slightly before serving.
Pro Tips for Perfect Stuffed Zucchini:
- Don’t Overcook the Zucchini: Make sure to bake the zucchini until just tender to avoid them becoming too soft or mushy. You want them to hold their shape while being easy to scoop with a fork.
- Sauté the Mushrooms First: Sautéing the mushrooms helps to release their moisture, ensuring the filling doesn’t become too watery when baked.
- Extra Cheese: For extra cheesy goodness, sprinkle more shredded mozzarella on top of the zucchinis before baking, or add a few fresh herbs like basil or thyme for an added layer of flavor.
Why You’ll Love These Spinach, Mushroom, and Ricotta Stuffed Zucchinis:
- Healthy & Light: This dish is packed with vegetables and lean cheese, making it a great low-carb, healthy option for lunch or dinner.
- Savory and Flavorful: The creamy ricotta cheese pairs perfectly with the earthy mushrooms and fresh spinach, creating a deliciously satisfying filling.
- Quick & Easy: With just a few simple ingredients, this dish comes together quickly and is perfect for busy nights when you want something healthy but delicious.
Nutritional Benefits of Spinach, Mushroom, and Ricotta Stuffed Zucchini:
- Rich in Fiber: Zucchini is high in fiber, which aids in digestion and helps keep you feeling full longer.
- Low-Carb: This recipe is a fantastic low-carb option, making it ideal for anyone following a keto or low-carb diet.
- Packed with Nutrients: The spinach provides a good dose of iron, vitamins A and C, while mushrooms add antioxidants and other essential nutrients.
Common Problems and Fixes:
- Too Watery? If your filling is too watery, make sure to sauté the mushrooms thoroughly to release their moisture. You can also place the stuffed zucchinis on a paper towel to absorb any excess liquid before baking.
- Zucchini Boats Too Firm? If the zucchini is still a bit firm after baking, you can cover the dish with foil and bake it for an additional 10 minutes to help soften the zucchini.
- Filling Not Staying Inside? Make sure to pack the filling tightly into the zucchini boats to prevent it from spilling out while baking.
FAQ About Spinach, Mushroom, and Ricotta Stuffed Zucchini:
- Can I make these ahead of time? Yes! You can prepare the stuffed zucchinis ahead of time, cover them, and refrigerate until ready to bake. Just add a few extra minutes of baking time if they’re chilled.
- Can I use different cheese? Absolutely! You can use goat cheese, feta, or any other cheese you prefer in place of ricotta or mozzarella for a different flavor profile.
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Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 4 servings
Enjoy your Spinach, Mushroom, and Ricotta Stuffed Zucchini! This dish is the perfect balance of fresh veggies, creamy cheese, and savory flavors.
