Spinach, Mushroom, and Ricotta Stuffed Zucchini
A delightful dish combining fresh vegetables and creamy cheese in zucchini boats, perfect for weeknight dinners or special gatherings.
Ingredients
Vegetable Preparation
- 4 medium zucchinis Firm zucchinis are best.
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
Cheese and Seasoning
- 1 cup ricotta cheese Can substitute with dairy-free alternatives.
- ½ cup grated Parmesan cheese Divided into half for mixing and topping.
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- to taste Salt and pepper
- 1 teaspoon Italian seasoning
- for garnish Fresh parsley Adds color and flavor.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.
Cooking
- Heat olive oil in a skillet over medium heat and sauté the garlic until fragrant.
- Add the diced mushrooms and cook until softened, about 5 minutes.
- Stir in the chopped spinach and cook until wilted.
- Season with salt, pepper, and Italian seasoning.
Mixing
- In a mixing bowl, combine the sautéed vegetables with ricotta and half of the Parmesan cheese.
Baking
- Spoon the 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
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 15 minutes.