Spinach, Mushroom, and Ricotta Stuffed Zucchini
A delightful dish featuring zucchini boats filled with a creamy mixture of spinach, mushrooms, and ricotta cheese, baked to perfection.
Servings: 4 servings
Equipment
- Skillet
- Baking Sheet
- Mixing Bowl
Ingredients
Vegetables
- 4 medium Zucchinis Cut in half lengthwise
Filling
- 2 cups Fresh spinach Chopped
- 1 cup Mushrooms Diced
- 1 cup Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 2 cloves Garlic Minced
- 1 tablespoon Olive oil
- to taste Salt
- to taste Pepper
- 1/4 cup Grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the center using a spoon to create boats. Set aside.
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and diced mushrooms, cooking until softened (about 3-4 minutes). Stir in the chopped spinach, cooking until wilted. Season with salt and pepper.
- In a large bowl, combine the sautéed mixture with ricotta and half of the mozzarella cheese. Toss everything together until well blended.
- Fill each zucchini half with the filling, gently pressing it down to pack it in. Top each with the remaining mozzarella and Parmesan cheese.
- Place the stuffed zucchinis on a baking sheet and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let them cool slightly. Enjoy your delicious creation!
Notes
Consider adding herbs like basil or oregano for extra flavor. You can customize the filling with other vegetables or ground turkey for added protein.