Spinach, Mushroom, and Ricotta Stuffed Zucchini
A creamy and cheesy dish that combines the earthiness of mushrooms with the richness of ricotta, all encased in tender zucchini boats. Perfect for busy weeknights or a cozy family dinner.
Ingredients
Vegetables
- 2 medium zucchinis Cut in half lengthwise
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
Cheeses
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella Plus extra for topping
- 1/4 cup grated Parmesan
Other Ingredients
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt & pepper, to taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the centers to create boats.
Cooking
- Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant.
- Add diced mushrooms and sauté until they are tender.
- Toss in the chopped spinach and cook until wilted.
- In a mixing bowl, combine the sautéed vegetables with ricotta, mozzarella, Parmesan, salt, and pepper.
- Fill each zucchini boat generously with the mixture and place them on a baking sheet.
- Top with extra mozzarella for a deliciously cheesy finish.
- Bake for 25-30 minutes until the zucchinis are tender and the cheese is bubbling and golden.
Serving
- Serve warm and enjoy!
Notes
Pair with a light side salad and garlic bread. For variations, substitute ricotta with cottage cheese or add crumbled sausage to the filling. Do not over-bake the zucchinis to keep them intact.