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Spinach, Mushroom, and Ricotta Stuffed Zucchini

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These spinach, mushroom, and ricotta stuffed zucchinis are a delicious and healthy vegetarian option that will satisfy your taste buds. Packed with flavor and nutrients, this dish makes for the perfect light meal or side.

Ingredients

4 medium zucchinis

1 cup fresh spinach, chopped

1 cup mushrooms, diced

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 tablespoon olive oil

Salt and pepper to taste

1 teaspoon Italian seasoning

Fresh parsley, for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.
  3. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
  4. Add the diced mushrooms and cook until softened, about 5 minutes.
  5. Stir in the chopped spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.
  6. In a mixing bowl, combine the sautéed vegetables with ricotta and half of the Parmesan cheese.
  7. Spoon the mixture into the zucchini boats and place them in a baking dish.
  8. Sprinkle the remaining Parmesan cheese on top of the stuffed zucchinis.
  9. Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the tops are golden.

Notes

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat, bake in the oven at 350°F (175°C) for 10-15 minutes or microwave for a quicker option.
  • You can prepare the stuffed zucchinis ahead of time and refrigerate them before baking.
  • Frozen spinach can be used in place of fresh spinach—just make sure to thaw and drain it well.
  • For a spicier version, mix in crushed red pepper flakes or diced chili pepper when sautéing the vegetables.
  • This recipe is naturally gluten-free as long as gluten-free ingredients are used.

Nutrition

Find it online: http://recipesbyjanet.com/spinach-mushroom-and-ricotta-stuffed-zucchini/