Stuffed zucchini is a classic of home cooking that never fails: economical, versatile, and full of flavor. This recipe for zucchini with spinach, ricotta, and egg is ideal for a light but nutritious dinner, or to surprise the kids with a colorful and fun dish. Originating from Italian tradition, this dish takes advantage of the tenderness of zucchini, the creaminess of ricotta, and the golden touch of the egg yolk to create a perfect combination of textures and flavors.
The preparation is simple and requires no advanced skills: hollow out the zucchinis, fill them with a sauté of spring onion, spinach, and mushrooms mixed with ricotta, and top each with an egg yolk that will gratin in the oven. The result is an elegant dish that can be served as an appetizer or main course accompanied by a fresh salad. It's also an excellent way to incorporate vegetables into children's diets in an attractive way.
There are variations that include other vegetables like carrot or summer squash, or that substitute ricotta with cottage cheese. The key is to maintain the balance between the creamy filling and the runny yolk that adds richness. Go ahead and prepare it, and enjoy a reinvented classic!
Cook
45 min
Servings
4
Chop the small scallions (white part only), and put them in a pan to cook with a touch of olive oil. Parallel to this, wash and hollow out the zucchini, place in an oven pan, season and spray a little olive oil, set aside.
Add the chopped spinach and sliced mushrooms to the pan with scallions, sauté everything for a few minutes, season and remove from the heat when the mushrooms are tender. Reserve until it gets warm.
Put the hollowed out zucchini in a preheated oven at 180°C for 10 to 12 minutes to cook al dente, while, to the spinach and mushroom mixture, add the ricotta and mix well. Take the zucchini out of the oven and fill with our mixture, leave a hole in the center and place the egg yolk in each one, sprinkle with grated cheese and return to the oven for another 5 to 7 minutes.
Take them out of the oven and serve alone, with any salad or any side dish you want, I served them with some creamed noodles and let's enjoy!
