Description
A comforting and healthy stuffed zucchini recipe filled with creamy ricotta, earthy mushrooms, and fresh spinach.
Ingredients
Scale
- 2 medium zucchinis
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, chopped
- 1 cup ricotta cheese
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- Salt and pepper to taste
- Olive oil
- Italian seasoning (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the zucchinis: Slice them in half lengthwise and scoop out some of the flesh to create a cavity.
- Sauté the vegetables: In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add mushrooms and spinach: Toss in the chopped mushrooms and spinach, stirring until the spinach is wilted and the mushrooms are soft (about 3-4 minutes).
- Combine the filling: In a separate bowl, mix the sautéed vegetables with ricotta, mozzarella, Parmesan, salt, pepper, and optional Italian seasoning.
- Stuff the zucchinis: Generously fill the zucchini halves with the cheese and vegetable mixture and place them on a baking sheet.
- Add more cheese: If desired, sprinkle some additional mozzarella on top.
- Bake: Place the baking sheet in the oven and bake for 25-30 minutes, or until the zucchinis are tender, and the cheese is bubbly and golden.
- Serve warm: Enjoy your stuffed zucchini fresh from the oven!
Notes
For the best results, choose firm zucchinis that are not too large. Avoid overmixing the cheese filling to retain the ricotta’s creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg