Name: Stuffed Zucchini Bites with Spinach and Ricotta
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 1 pound zucchini, sliced crosswise into 1 1/2- to 2-inch rounds; Kosher salt and freshly ground black pepper; 1 tablespoon olive oil; 2 scallions, chopped; 2 cloves garlic, minced; 1 cup chopped mushrooms; 4 to 5 cups baby spinach; 1 1/2 cups part-skim ricotta

Level: Easy

Total: 50 min
Active: 25 min

Yield: 4 servings

Ingredients

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1 pound zucchini, sliced crosswise into 1 1/2- to 2-inch rounds

Kosher salt and freshly ground black pepper

1 tablespoon olive oil

2 scallions, chopped

2 cloves garlic, minced

1 cup chopped mushrooms

4 to 5 cups baby spinach

1 1/2 cups part-skim ricotta

Directions

Preheat the oven to 375 degrees F. Using a melon baller, carefully scoop out a little spot in the center of each zucchini round for the filling to sit, making sure to leave about a 1/2-inch "floor" at the bottom. Put the scooped zucchini centers on a cutting board, season with salt and pepper and chop.
Heat the oil in a large skillet over medium heat. Add the scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook, stirring frequently, until fragrant, 30 seconds to 1 minute. Add the mushrooms and chopped zucchini centers and cook, stirring frequently, until the mushrooms release their liquid and the zucchini start to soften, 5 to 7 minutes. Stir in the spinach and cook until wilted, 1 to 2 minutes. Remove from the heat and drain off any excess liquid. Stir in the ricotta and season with salt and pepper.
Stuff the zucchini cups with the filling and bake on a rimmed baking sheet until the zucchini is cooked through, 25 to 30 minutes.