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Spinach mushroom and ricotta stuffed zucchini is the best way I know to make a wholesome dinner feel satisfying without a heavy meal. These zucchini boats come out creamy bubbling and packed with flavor plus they are great for using up garden zucchinis when they are everywhere in late summer.
Ingredients
- Zucchini: Look for medium zucchinis that feel firm and have glossy unblemished skin These will hold their shape best and taste less watery
- Olive oil: Extra virgin adds a subtle peppery flavor and a pretty golden sheen
- Mushrooms: Choose mushrooms that are plump and dry for the best texture and umami depth
- Fresh spinach: Fresh spinach wilts down quickly and blends seamlessly for a vibrant green filling
- Garlic: Fresh minced garlic brings out the savory notes of the mushrooms and spinach
- Ricotta cheese: Whole milk ricotta gives a creamy base but you can use part skim for lighter results
- Parmesan cheese: Look for real Parmigiano Reggiano for a nutty sharp boost
- Egg: This is your binder giving the stuffing the right texture
- Italian seasoning: This classic herb mix adds aroma I love to rub it between my fingers before adding to awaken the oils
- Salt and pepper: Season to taste and do not skip this step it builds the foundation for all flavors
- Mozzarella cheese: Always shred your own if you can prepacked shreds sometimes melt poorly A fresh block gives the dreamiest topping here
Step-by-Step Instructions
- Prepare the Zucchini:
- Slice each zucchini in half lengthwise and use a spoon to gently scoop out the center leaving about half an inch of shell Try not to pierce through the skin Arrange all the hollowed zucchinis in your lightly oiled baking dish so they are snug
- Cook the Filling:
- Set a skillet over medium heat and pour in your olive oil Once the oil is shimmering add the garlic and let it sizzle for about twenty seconds before stirring in your chopped mushrooms Sauté mushrooms until deeply browned and all their moisture has evaporated about four minutes Add spinach and cook stirring until just wilted then remove pan from the heat Let the mixture cool for a few minutes so it does not scramble the egg in the next step
- Mix the Stuffing:
- In a large mixing bowl combine your slightly cooled mushroom and spinach mixture with ricotta Parmesan egg Italian seasoning salt and pepper Mix thoroughly until you have a creamy filling with flecks of green and mushrooms throughout
- Fill and Top the Zucchini:
- Use a spoon to carefully stuff each zucchini boat with even portions of the cheese and veggie filling Smooth the top gently so it fills the shell fully Sprinkle each boat generously with shredded mozzarella to get those gooey stretchy cheese pulls later
- Bake to Perfection:
- Slide your baking dish onto the middle rack of a preheated oven Bake uncovered for twenty to twenty five minutes They are done when the zucchini is fork tender and the top is bubbling and golden brown Let them cool just a bit before serving for easiest handling
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Storage Tips
Store any leftovers in an airtight container and refrigerate for three days They taste fantastic reheated in a toaster oven which crisps up the cheese again If you plan to freeze let the zucchini cool fully before wrapping tightly in foil then freeze for up to a month Thaw overnight in the fridge and bake until warmed through
Ingredient Substitutions
No ricotta Use cottage cheese blended smooth or try goat cheese for a tangier twist You can swap spinach for kale or chard and baby portobello mushrooms give extra flavor even button mushrooms work If you like spice add a pinch of red pepper flakes to the filling
Serving Suggestions
Serve these zucchini boats as a light main dish with a fresh tomato salad or alongside roasted chicken for heartier appetites Try them sliced as part of a brunch spread or paired with crusty bread to soak up any cheesy filling
Cultural and Historical Context
Stuffed vegetables are popular across the Mediterranean and Middle East where cooks are inventive with seasonal produce Italian cooks have a special love for stuffed zucchini often mixing local cheeses like ricotta and Parmesan with herbs and greens It is a classic example of cucina povera making the most of humble ingredients
Recipe FAQs
- → Can I use a different cheese instead of ricotta?
Yes, cottage cheese or mascarpone can substitute for ricotta. Each offers a slightly different texture and flavor, but all blend well with spinach and mushrooms.
- → How do I prevent the zucchini from becoming soggy?
After scooping the zucchini, you can sprinkle them with a little salt and let them sit for 10 minutes to draw out extra moisture. Pat dry before filling and baking.
- → What can I serve alongside stuffed zucchini?
These are delicious with a crisp green salad, garlic bread, or an herbed rice pilaf to round out the meal.
- → Can stuffed zucchini be prepared ahead?
Yes, they can be assembled up to a day ahead and refrigerated until baking. Add a few extra minutes to the baking time if starting from cold.
- → Can I freeze this dish?
Stuffed zucchini can be frozen after assembly. Wrap tightly, freeze, then bake from frozen, adding extra time as needed until heated through.
- → Is this dish vegetarian?
Yes, it features only vegetables, cheeses, and egg, making it suitable for a vegetarian diet.