Spinach, Mushroom, and Ricotta Stuffed Zucchini
This visually stunning dish features creamy ricotta, earthy mushrooms, and nutritious spinach, all stuffed into zucchini for a delightful, healthy meal.
Ingredients
Main Ingredients
- 4 medium medium zucchinis Choose medium-sized zucchinis for best results.
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, finely chopped
- 1 cup ricotta cheese Use quality fresh ricotta for best flavor.
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated Opt for real Parmesan for better taste.
- 2 cloves garlic, minced
- 1 tablespoon olive oil For sautéing.
- to taste Salt and pepper Adjust seasoning according to preference.
- Fresh herbs (like basil or parsley) for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the seeds to create boats. Place them on a baking tray.
Cooking
- In a skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
- Add the chopped mushrooms and spinach. Cook until the mushrooms are tender and the spinach is wilted, about 3-4 minutes. Season with salt and pepper.
- In a mixing bowl, combine the sautéed vegetables, ricotta cheese, half of the mozzarella, and half of the Parmesan cheese. Stir until well combined.
- Fill each zucchini half with the ricotta mixture, packing it in generously.
- Sprinkle the remaining mozzarella and Parmesan cheese on top.
- Place the stuffed zucchinis in the preheated oven and bake for 20-25 minutes, or until the zucchinis are tender and the cheese is golden and bubbly.
Serving
- Garnish with fresh herbs if desired, serve hot, and enjoy!
Notes
For a hearty meal, add cooked chicken or ground turkey to the filling. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.