Description
Delicious and healthy, these Spinach, Mushroom, and Ricotta Stuffed Zucchini are a flavorful vegetarian dish that makes a satisfying main course or side. Tender zucchini boats are filled with a savory mixture of mushrooms, spinach, ricotta, and Parmesan, topped with melty mozzarella, and baked to perfection.
Ingredients
Scale
Zucchini:
- 4 medium zucchini, halved lengthwise and scooped out
Vegetable Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup mushrooms, finely chopped
- 2 cups fresh spinach, chopped
Cheese Mixture:
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried Italian seasoning
- Salt and black pepper to taste
Optional Toppings:
- 1/2 cup shredded mozzarella cheese
- Fresh basil or parsley, for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Scoop and Prepare Zucchini: Place zucchini halves in the baking dish, cut side up. Scoop out centers, leaving a 1/4-inch border.
- Cook Vegetables: In a skillet, sauté onion in olive oil until soft. Add garlic, mushrooms, and cook until mushrooms release moisture. Add spinach and cook until wilted.
- Combine Filling: In a bowl, mix cooked vegetables with ricotta, Parmesan, Italian seasoning, salt, and pepper.
- Fill Zucchini: Spoon filling into zucchini boats. Top with mozzarella if desired.
- Bake: Bake for 20–25 minutes until zucchini is tender and tops are golden.
- Garnish and Serve: Garnish with fresh herbs before serving.
Notes
- For added protein, mix in cooked quinoa or lentils to the filling.
- This dish can be made ahead and reheated for a quick meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 stuffed zucchini halves
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg
