Description
A delicious and healthy vegetarian dish featuring zucchinis stuffed with a creamy mixture of sautéed spinach, mushrooms, and ricotta cheese, topped with melted mozzarella and Parmesan for a golden finish. Perfect for a nutritious dinner or a hearty side dish.
Ingredients
Scale
Vegetables
- 2 medium zucchinis
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
- 2 cloves garlic, minced
Cheeses
- 1 cup ricotta cheese
- ½ cup shredded mozzarella (plus extra for topping)
- ¼ cup grated Parmesan
Other Ingredients
- 1 tbsp olive oil
- Salt & pepper, to taste
- ½ tsp Italian seasoning (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed zucchinis later.
- Prepare Zucchini: Slice the zucchinis in half lengthwise and carefully scoop out the centers to create hollow boats. Place them on a baking sheet, ready for filling.
- Sauté Garlic: Heat olive oil in a skillet over medium heat, then add minced garlic. Cook it until it becomes fragrant, which should take about 1 minute.
- Cook Mushrooms: Add diced mushrooms to the skillet and sauté for about 5 minutes, until they become soft and start to release their moisture.
- Add Spinach & Seasoning: Stir in the chopped spinach and cook until wilted, roughly 2 to 3 minutes. Season the mixture with salt, pepper, and optional Italian seasoning to enhance the flavors.
- Combine Filling: Transfer the cooked vegetables to a bowl, then mix in ricotta cheese, shredded mozzarella, and grated Parmesan until the filling is creamy and well combined.
- Fill Zucchinis: Spoon the creamy vegetable and cheese mixture into each zucchini half evenly. Sprinkle extra shredded mozzarella on top of each for a cheesy crust.
- Bake: Place the baking sheet in the preheated oven and bake for 25–30 minutes, until the zucchinis are tender and the tops are golden brown and bubbly.
- Serve: Remove from the oven and serve the stuffed zucchinis warm. Enjoy this savory, vegetable-packed dish!
Notes
- For a richer flavor, you can add a pinch of crushed red pepper flakes to the filling.
- Use fresh mozzarella for a creamier melting texture if preferred.
- Leftover filling can be used as a pasta sauce or dip.
- To reduce fat, use part-skim ricotta and mozzarella.
- Ensure zucchinis are medium-sized for optimal filling and baking times.
