Description
A healthy and flavorful dish featuring zucchini filled with spinach, mushrooms, and ricotta cheese.
Ingredients
Scale
- 4 medium zucchinis
- 2 cups fresh spinach
- 1 cup mushrooms, diced
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut zucchinis in half lengthwise and scoop out the center to create boats.
- In a pan, heat olive oil over medium heat. Add garlic and mushrooms, sauté until softened.
- Add spinach and cook until wilted.
- Remove from heat and mix in ricotta cheese, salt, and pepper.
- Fill zucchini boats with the mixture.
- Top with mozzarella and Parmesan cheese.
- Bake for 25-30 minutes or until zucchini is tender.
Notes
- Adjust seasonings to your preference.
- Use leftover filling for pasta or as a dip.
- Store leftovers in the refrigerator for up to 3 days.
- 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: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: spinach mushroom and ricotta stuffed zucchini boats