Description
Creamy Ricotta-Stuffed Zucchini with Spinach and Mushrooms is a delightful blend of fresh zucchini, creamy ricotta, and sautéed vegetables.
Ingredients
- 4 medium zucchini, halved lengthwise and scooped out
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup mushrooms, chopped
- 2 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil (optional, for garnish)
Instructions
1. Preheat your oven to 375°F.
2. In a skillet, heat the olive oil over medium heat. Sauté the garlic and onion until translucent. Add the mushrooms and cook until softened. Stir in the spinach and cook until wilted. Season with salt, pepper, and optional red pepper flakes.
3. Remove from heat and let cool slightly. In a bowl, combine ricotta and Parmesan cheeses, then fold in the sautéed vegetables.
4. Fill each hollowed-out zucchini half with the ricotta mixture.
5. Place in a baking dish and bake for 25–30 minutes, until tender and heated through.
6. Top with fresh basil if desired and serve warm.
Notes
The dish can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F for 10-15 minutes or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg