Stuffed Zucchini
This is Mama Miche, and today, in my magic kitchen: Stuffed Zucchini (Spinach, Mushroom, and Ricotta)
Crafted with health and flavor in mind, this dish is completely vegetarian and gluten-free, making it an excellent choice for those with specific dietary needs or anyone looking for a wholesome and satisfying meal. The magic truly lies in the harmonious blend of its core ingredients: fresh spinach, earthy mushrooms, garlic, creamy ricotta, gooey mozzarella, and this home chef's favorite spice blend, Twice Stolen Spice™.
Whether served as a robust main course, a flavorful side dish to complement a larger meal, or even as an impressive appetizer for entertaining, these Stuffed Zucchini are guaranteed to be a crowd-pleaser. They embody the joy of simple, good food, made with fresh ingredients and a touch of homemade magic.
Tools
Large chef knife
Cutting board or mat
Measuring spoon & cups
Baking sheet
Melon baller (note 1)
Large skillet
Ingredients
Makes 4 servings
2 medium zucchini
1 tablespoon olive oil*
2 cups fresh spinach (or ¼ cup thawed frozen spinach)
½ cup sliced mushrooms
1 teaspoon minced garlic
½ cup ricotta cheese
½ cup shredded mozzarella cheese
1 teaspoon Twice Stolen Spice™.
Fresh basil or parsley, chopped (for garnish)g
Directions
Prep Time: 10 minutes Cook Time: 40 minutes
Prep
Preheat your oven to 375°F
Cut the zucchini in half lengthwise and scoop out the seeds using a melon baller or spoon, creating a hollow boat.
Place the zucchini halves on a baking sheet, cut side up, and drizzle with olive oil.
Lightly season with Twice Stolen Spice™.
Cook
Bake in the preheated oven for about 10 minutes while preparing the filling.
In a large skillet, heat the olive oil over medium heat.
Add the sliced mushrooms and sauté for about 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the spinach and cook until wilted, about 2-3 minutes. Remove from heat.
In a bowl, combine the sautéed spinach and mushrooms with ricotta cheese, shredded mozzarella cheese, Twice Stolen Spice™ and mix until well combined.
Remove the zucchini from the oven and fill each hollowed-out half.
Sprinkle additional mozzarella cheese on top of each stuffed zucchini.
Return the stuffed zucchini to the oven and bake for an additional 15-20 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
Remove from the oven, garnish with fresh basil or parsley
Serve
Notes
It's quick and easy with a melon baller, but a spoon will do!.
