Description
A delicious and healthy recipe for Spinach, Mushroom, and Ricotta Stuffed Zucchini, perfect for a light meal or side dish.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F.
- Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.
- In a skillet over medium heat, heat the olive oil and sauté the minced garlic until fragrant.
- Add the diced mushrooms to the skillet and cook until softened, about 5 minutes.
- Stir in the chopped spinach and cook until wilted. Season the mixture with salt, pepper, and Italian seasoning.
- In a mixing bowl, combine the sautéed vegetables with the ricotta cheese and half of the grated Parmesan cheese.
- Spoon the stuffing mixture into the zucchini boats and place them in a baking dish. Sprinkle the remaining Parmesan cheese on top.
- Bake for 25 to 30 minutes, or until the zucchinis are tender and the tops are golden.
Notes
- Customize the stuffing by adding herbs like basil or oregano for extra flavor.
- For added protein, consider mixing in cooked ground turkey or chicken to the stuffing.
- 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: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg