Spinach Mushroom Ricotta Zucchini (Print Version)
# Ingredients:
→ Vegetables
01 -
4 medium zucchinis
02 -
1 cup fresh spinach, chopped
03 -
1 cup mushrooms, diced
04 -
Fresh parsley, finely chopped, for garnish
→ Dairy
05 -
1 cup ricotta cheese
06 -
1/2 cup Parmesan cheese, grated
→ Pantry
07 -
2 cloves garlic, minced
08 -
1 tablespoon olive oil
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
1 teaspoon Italian seasoning
# Instructions:
01 -
Preheat the oven to 190°C (375°F).
02 -
Slice the zucchinis in half lengthwise. Scoop out the seeds with a spoon to create hollow boats.
03 -
Heat the olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
04 -
Add diced mushrooms to the skillet and sauté until softened, approximately 5 minutes. Stir in chopped spinach and cook until wilted. Season with salt, black pepper, and Italian seasoning.
05 -
In a mixing bowl, combine the cooked vegetables with ricotta cheese and half the grated Parmesan cheese. Mix thoroughly.
06 -
Evenly spoon the cheese and vegetable mixture into the zucchini boats. Arrange the stuffed zucchinis in a baking dish.
07 -
Sprinkle the remaining Parmesan cheese over the filled zucchinis. Transfer to the oven and bake for 25–30 minutes, until the zucchinis are tender and the tops are golden brown.
08 -
Remove from the oven and garnish with chopped fresh parsley before serving.
# Notes:
01 -
Pat zucchinis dry before filling to prevent excess moisture in the dish.