Description
Delicious and wholesome, these Spinach, Mushroom, and Ricotta Stuffed Zucchini make a fantastic vegetarian main or side dish. With a savory filling of ricotta, mushrooms, and spinach, topped with melted mozzarella, these baked zucchini boats are a must-try for a flavorful meal.
Ingredients
Scale
Zucchini:
- 4 medium zucchini, halved lengthwise and seeds scooped out
Filling:
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 cup cremini or white mushrooms finely chopped
- 2 cups fresh spinach chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping:
- 1/4 cup shredded mozzarella cheese
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare zucchini: Arrange zucchini halves in a baking dish, cut side up, and lightly season with salt.
- Sauté vegetables: In a skillet, heat olive oil and sauté onion until soft. Add garlic, mushrooms, and spinach; cook until tender.
- Prepare filling: In a bowl, mix ricotta, Parmesan, oregano, salt, pepper. Add cooked vegetable mixture.
- Fill zucchini: Spoon filling into each zucchini boat. Top with mozzarella.
- Bake: Cover with foil, bake for 20 minutes, uncover and bake for 10–15 minutes until zucchini is tender and cheese is golden.
Notes
- You can substitute kale for spinach or add red pepper flakes for extra flavor.
- These stuffed zucchinis are versatile as a main or side dish.
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 215
- Sugar: 5g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 30mg
