Spinach, Mushroom, and Ricotta Stuffed Zucchini
A delightful dish featuring tender zucchini boats filled with creamy ricotta, earthy mushrooms, and nutritious spinach, perfect for a healthy dinner.
Ingredients
Vegetables
- 4 medium zucchinis Choose firm zucchinis for the best texture.
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced Button or cremini mushrooms work great.
Dairy
- 1 cup ricotta cheese Can substitute with cottage cheese.
- 1/2 cup grated Parmesan cheese
Other ingredients
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in halves lengthwise and scoop out the seeds gently with a spoon to create boats. Set them aside.
Cooking the filling
- In a skillet, heat olive oil over medium heat. Add the minced garlic and diced mushrooms. Sauté for about 5 minutes or until the mushrooms are tender.
- Stir in the chopped spinach and cook until wilted, around 2-3 minutes. Remove from heat.
Mixing and Stuffing
- In a bowl, combine the ricotta, Parmesan cheese, sautéed mushrooms, and spinach. Season with salt and pepper.
- Spoon the creamy mixture into each zucchini boat generously.
Baking
- Arrange the stuffed zucchinis in a baking dish and cover with foil. Bake for 15-20 minutes until the zucchini is tender and the filling is heated through.
- Garnish with fresh herbs if desired and enjoy your delicious creation!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. These can also be frozen for up to 2 months, tightly wrapped.