Description

Indulge in the delightful flavors of Spinach Mushroom and Ricotta Stuffed Zucchini, a wholesome dish that combines creamy ricotta cheese with sautéed mushrooms and fresh spinach, all nestled within tender zucchini halves. This recipe is perfect for busy weeknights or special gatherings. Not only is it easy to prepare, but it also offers a nutritious balance of vegetables and protein, making it a family-friendly option sure to please everyone at the table. Customize it by adding your favorite herbs or spices for an extra flavor boost!

Ingredients

Scale

2 medium zucchinis
1 cup ricotta cheese
1 cup shredded mozzarella cheese (plus extra for topping)
1 cup chopped mushrooms
2 cups fresh spinach
Olive oil
Salt and pepper

Instructions

Preheat your oven to 375°F (190°C).
Slice zucchinis in half lengthwise and scoop out some flesh to create space for the filling.
In a skillet over medium heat, add olive oil and sauté chopped mushrooms until tender (about 5 minutes). Add spinach and reserved zucchini flesh; cook until spinach wilts.
In a bowl, mix the sautéed vegetables with ricotta cheese and half of the mozzarella. Season with salt and pepper.
Spoon the filling generously into each zucchini half and top with remaining mozzarella cheese.
Bake for 25-30 minutes until zucchinis are tender and cheese is bubbly.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 stuffed zucchini half (approximately 150g)
Calories: 230
Sugar: 3g
Sodium: 350mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 16g
Cholesterol: 40mg

Keywords: Experiment with different cheeses like feta or goat cheese for added depth. Feel free to add other vegetables such as bell peppers or onions to enhance flavor.