How do you keep Spinach, Mushroom, and Ricotta Stuffed Zucchini from getting soggy?

To prevent soggy zucchini, start by scooping out the seeds and some flesh, leaving a thicker shell. Salt the inside lightly and let them sit cut-side down for about 15 minutes before patting dry. This helps draw out excess moisture. Pre-baking the zucchini shells for a few minutes before stuffing can also firm them up. Finally, avoid overstuffing, as too much filling can lead to excess liquid.

What is the name of the Italian dish with spinach and ricotta?

The dish you're thinking of might be "Ravioli di Ricotta e Spinaci," a classic Italian pasta filled with a creamy mixture of spinach and ricotta cheese. It's a comforting and popular choice in Italian cuisine. The combination of these ingredients is not only delicious but also versatile, appearing in other dishes like lasagna and cannelloni. Our Spinach, Mushroom, and Ricotta Stuffed Zucchini brings a low-carb twist to this traditional pairing, offering all the flavor without the pasta.

Is spinach and ricotta good for you?

Absolutely! Spinach is rich in vitamins A, C, and K, as well as iron and fiber. It’s a powerhouse of nutrients that supports immune function and bone health. Ricotta cheese adds protein and calcium, making it a great option for those seeking a balanced diet. Together, they create a filling that’s both nutritious and satisfying, perfect for a health-conscious meal like our stuffed zucchini.

What does ricotta mean in Italian?

The word "ricotta" in Italian means "re-cooked." This refers to the cheese-making process where the whey leftover from other cheeses is reheated to create ricotta. It's a soft, creamy cheese with a mild flavor, making it a versatile ingredient in many recipes. In our Spinach, Mushroom, and Ricotta Stuffed Zucchini, it adds a luscious texture and blends beautifully with the earthy mushrooms and fresh spinach.

Spinach, Mushroom, and Ricotta Stuffed Zucchini Recipe

Name: Spinach, Mushroom, and Ricotta Stuffed Zucchini: A Flavorful Veggie Delight
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 medium zucchini; 1 tablespoon extra virgin olive oil; 2 cups fresh spinach; 1/2 cup sliced mushrooms; 1 cup ricotta cheese; Salt and pepper to taste

Description

A delightful low-carb dish that brings comfort and flavor.

Ingredients

Scale

2 medium zucchini

1 tablespoon extra virgin olive oil

2 cups fresh spinach

1/2 cup sliced mushrooms

1 cup ricotta cheese

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 375°F.

2. Slice zucchini in half lengthwise and scoop out seeds to create boats.

3. Heat olive oil in a skillet over medium heat.

4. Add mushrooms; cook until golden, about 5 minutes.

5. Stir in spinach; cook until wilted.

6. Season with salt and pepper.

7. Mix cooked vegetables with ricotta cheese in a bowl.

8. Fill zucchini boats with the mixture.

9. Place boats on a baking sheet and bake for 20-25 minutes until tender.

Notes

Use thawed frozen spinach if fresh is unavailable.

Store leftovers in the refrigerator for up to 3 days.

Prep Time: 15
Cook Time: 25
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 boat
Calories: 150 kcal
Sugar: 4 g
Sodium: 120 mg
Fat: 11 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 25 mg