Description
Spinach Mushroom and Ricotta Stuffed Zucchini combines the best of flavors and textures to bring a delightfully satisfying dish to your table.
Ingredients
Scale
- 2 medium zucchinis
- 1 cup mushrooms, diced
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 2 cloves garlic, minced
- 1/2 cup shredded mozzarella (plus extra for topping)
- 1 tbsp olive oil
- 1/4 cup grated Parmesan
- 1/2 tsp Italian seasoning (optional)
- Salt and pepper, to taste
Instructions
- Kick things off by preheating your oven to 375°F (190°C).
- Slicing the zucchinis lengthwise creates the perfect vessel for holding all that delicious filling.
- Heat a tablespoon of olive oil in your skillet over medium heat.
- In a mixing bowl, combine the sautéed vegetables with ricotta, mozzarella, and Parmesan.
- Generously fill each zucchini boat with the ricotta and vegetable mixture.
- Place the sheet in the oven and bake for 25 to 30 minutes.
- After baking, allow the zucchini boats to rest for about 5 minutes to let the flavors meld.
Notes
Feel free to adjust cheese quantities based on your preference for gooeyness and creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 250 kcal
- Sodium: 450 mg
- Protein: 12 g