# Spinach, Mushroom, and Ricotta Stuffed Zucchini Recipe
## Introduction
Looking for a healthy but delicious dinner option? Look no further! The Spinach, Mushroom, and Ricotta Stuffed Zucchini dish is a tantalizing combination of flavors and nutrients. This recipe uses wholesome ingredients like spinach and mushrooms, coupled with creamy ricotta cheese to bring you a mouth-watering meal.
## Why Make This Recipe
Aside from its delightful taste, this dish is an excellent source of essential nutrients. It is rich in proteins from the ricotta cheese, packed with vitamins from the spinach and mushrooms, and has just the right amount of fiber from the zucchini. It’s a hearty meal on its own and is also perfect as a side dish.
## How to Make Spinach, Mushroom, and Ricotta Stuffed Zucchini
### Ingredients
– 4 medium zucchinis
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mushrooms, finely chopped
– 2 cups fresh spinach, chopped
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 large egg
– Salt and pepper to taste
– 1/2 teaspoon dried oregano
– 1/2 teaspoon dried basil
– 1/2 cup marinara sauce
– 1/2 cup shredded mozzarella cheese
### Directions
Follow the steps below, and you’ll have a beautiful pan of stuffed zucchini ready for the oven!
1. Preheat the oven to 375°F (190°C).
2. Halve zucchinis lengthwise and scoop out the centers, leaving about 1/4 inch thick shell.
3. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant.
4. Add mushrooms and cook until tender. Stir in spinach until wilted.
5. In a bowl, combine the mushroom-spinach mixture with ricotta, Parmesan, egg, salt, pepper, oregano, and basil.
6. Fill each zucchini half with the ricotta mixture, spreading evenly.
7. Arrange stuffed zucchinis in a baking dish, pouring marinara sauce over and around them.
8. Sprinkle mozzarella cheese on top.
9. Bake for 25 minutes or until zucchinis are tender and cheese is bubbly and golden.
10. Serve warm and enjoy!
## How to Serve Spinach, Mushroom, and Ricotta Stuffed Zucchini
Serve these delightful stuffed zucchinis with a light salad and a glass of your favorite white wine for a complete meal. This dish also makes a great appetizer or side dish for your next dinner party!
## How to Store Spinach, Mushroom, and Ricotta Stuffed Zucchini
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place in the oven at 350°F (175°C) for about 15 minutes, or until heated through.
## Tips to Make Spinach, Mushroom, and Ricotta Stuffed Zucchini
Use fresh ingredients for the best flavor. When choosing zucchinis, look for ones that are medium in size and have a firm skin. This will make them easier to scoop out and stuff.
## Variations
For a vegan version, substitute the ricotta, parmesan, and mozzarella with your favorite non-dairy alternatives.
## FAQs
1. **Can I use different vegetables instead of spinach and mushrooms?**
Yes, you can use bell peppers, cherry tomatoes, or even corn.
2. **Does this dish freeze well?**
Yes, this dish freezes quite well. Just make sure to fully thaw it in the refrigerator overnight before reheating in the oven.
3. **What can I use instead of ricotta?**
If you don’t have ricotta, cottage cheese would make a good substitute.
Turn your next dinner into a healthy and delicious meal with the Spinach, Mushroom, and Ricotta Stuffed Zucchini. Enjoy!