Description
Tender zucchini halves filled with a savory mixture of spinach, mushrooms, and creamy ricotta cheese, topped with melted Parmesan and baked to perfection.
Ingredients
Scale
- 4 medium zucchinis, halved lengthwise
- 1 tablespoon olive oil
- 1 cup mushrooms, chopped
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
Instructions
- Preheat oven: Preheat the oven to 400°F (200°C).
- Prepare zucchinis: Scoop out the center of each zucchini half to create a “boat.” Place the boats on a baking sheet and drizzle with olive oil. Bake for 10 minutes.
- Cook vegetables: In a skillet, sauté chopped mushrooms and garlic in olive oil for 5 minutes. Add spinach and cook until wilted. Remove from heat.
- Mix filling: In a bowl, combine the cooked vegetables with ricotta, 1/4 cup Parmesan, salt, pepper, and Italian seasoning.
- Stuff zucchinis: Fill each pre-baked zucchini half with the ricotta mixture. Top with remaining Parmesan cheese.
- Bake: Return to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
Notes
- Add-ons: Try adding chopped tomatoes, sun-dried tomatoes, or olives to the filling for extra flavor.
- Make it spicier: Add a pinch of red pepper flakes to the filling for a spicy kick.
- Storage: Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Calories: 200
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 10g
Keywords: Stuffed Zucchini with Spinach and Mushrooms, Ricotta-Stuffed Zucchini Boats, Vegetarian Zucchini Boats