Description
A delicious and healthy dish featuring zucchini stuffed with a savory mixture of spinach, mushrooms, and ricotta cheese.
Ingredients
Scale
- 4 medium zucchinis
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, diced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the center to create boats.
- In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add mushrooms and cook until softened, then stir in the spinach and cook until wilted.
- In a bowl, combine the sautéed mixture with ricotta, Parmesan, salt, pepper, and Italian seasoning.
- Fill the zucchini boats with the ricotta mixture.
- Place the stuffed zucchinis on a baking sheet and bake for 25-30 minutes until the zucchinis are tender.
- Serve warm and enjoy!
Notes
- Feel free to add other vegetables or spices to the filling for extra flavor.
- This dish can be made ahead of time and baked just before serving.
- For a vegan option, substitute ricotta with a plant-based cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg