Description
This dish features zucchini boats filled with a savory mixture of spinach, mushrooms, and ricotta cheese.
Ingredients
Scale
- 2 medium zucchini
- 1/2 cup sliced mushrooms
- 1 tablespoon extra virgin olive oil
- 2 cups fresh spinach (or 1/4 cup defrosted frozen spinach, squeezed dry)
- 1 teaspoon minced garlic
- 1/2 cup ricotta cheese
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano or Italian seasoning
- Optional: shredded mozzarella cheese for topping
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchini in half lengthwise and scoop out the center to create boats.
- Heat olive oil in a pan over medium heat. Add mushrooms and garlic, sauté until soft.
- Add spinach to the pan and cook until wilted.
- In a bowl, combine the cooked mushroom and spinach mixture with ricotta, Parmesan, salt, pepper, and oregano.
- Stuff the zucchini boats with the ricotta mixture.
- Place the stuffed zucchini in a baking dish. Top with mozzarella if desired.
- Bake for 25-30 minutes until the zucchini is tender.
Notes
- Adjust spices to taste.
- Use fresh spinach for the best flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
Keywords: Spinach, Mushroom, Ricotta, Zucchini, Stuffed