Description
A delicious and healthy dish featuring zucchini stuffed with a creamy mixture of spinach, mushrooms, and ricotta cheese.
Ingredients
Scale
- 2 medium zucchinis
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
- 1 cup ricotta cheese
- ½ cup shredded mozzarella (plus extra for topping)
- ¼ cup grated Parmesan
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt & pepper, to taste
- ½ tsp Italian seasoning (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the flesh, leaving a ¼-inch shell.
- Chop the scooped zucchini flesh and set aside.
- Heat olive oil in a pan over medium heat. Add garlic and sauté for 30 seconds.
- Add mushrooms and chopped zucchini flesh. Cook until softened, about 5 minutes.
- Add spinach and cook until wilted, about 2 minutes. Remove from heat.
- In a bowl, mix ricotta, mozzarella, Parmesan, and Italian seasoning.
- Combine the cheese mixture with the cooked vegetables.
- Fill the zucchini shells with the mixture and top with extra mozzarella.
- Bake for 20-25 minutes until golden and bubbly.
Notes
- Use fresh spinach for best results.
- You can substitute mushrooms with bell peppers if preferred.
- Serve hot for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg
Keywords: spinach, mushroom, ricotta, stuffed zucchini, vegetarian