Spinach, Mushroom, and Ricotta Stuffed Zucchini
A delicious and nutritious dish that combines fresh vegetables with creamy cheese, perfect for a wholesome dinner option.
Ingredients
Main ingredients
- 2 medium zucchinis halved lengthwise and scooped out
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella plus extra for topping
- 1/4 cup grated Parmesan
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt & pepper, to taste
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the insides to create boats.
- In a skillet, heat olive oil over medium heat and sauté garlic for 1 minute.
- Add chopped spinach and diced mushrooms; cook until mushrooms are soft.
- In a mixing bowl, combine the cooked spinach and mushroom mixture with ricotta, mozzarella, Parmesan, salt, and pepper.
Baking
- Fill the zucchini boats with the mixture and sprinkle additional mozzarella on top.
- Place the stuffed zucchinis on a baking sheet and bake for about 20-25 minutes until the zucchinis are tender and the cheese is golden.
- Serve warm and enjoy!
Notes
These stuffed zucchinis can be served as a main dish paired with a light salad or as a side dish. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze before baking for up to 3 months.