Description
A healthy dish featuring zucchini stuffed with a flavorful mixture of spinach, mushrooms, and ricotta cheese.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, diced
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon dried oregano
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the insides.
- In a skillet, heat olive oil over medium heat and add garlic and mushrooms. Sauté until mushrooms are soft.
- Add chopped spinach to the skillet and cook until wilted.
- In a bowl, combine ricotta cheese, sautéed vegetables, Parmesan cheese, oregano, salt, and pepper.
- Stuff the zucchini halves with the ricotta mixture.
- Place stuffed zucchinis on a baking sheet and bake for 25-30 minutes, until zucchinis are tender.
- Serve warm.
Notes
- Adjust seasoning according to taste.
- Use fresh or frozen spinach.
- For a vegan option, substitute ricotta with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
Keywords: Spinach Mushroom Ricotta Stuffed Zucchini