Recipe courtesy of Jaymee Sire

Stuffed Zucchini Bites with Spinach and Ricotta

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Hollowed out zucchini are the perfect vehicles for a delicious mixture of sauteed spinach, mushrooms and creamy ricotta in these fun bites!
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  • Level: Easy
  • Total: 50 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.
  2. 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. 
  3. Stuff the zucchini cups with the filling and bake on a rimmed baking sheet until the zucchini is cooked through, 25 to 30 minutes. 

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