Description
A delightful dish combining zucchini with a savory mixture of sautéed mushrooms, fresh spinach, and creamy ricotta.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, diced
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 1/2 cup marinara sauce (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the centers.
- Heat the olive oil in a skillet over medium heat. Add the garlic and mushrooms, sautéing until softened.
- Stir in the spinach, cooking until wilted. Season with salt, pepper, and Italian seasoning.
- Combine the sautéed vegetables with the ricotta and half of the Parmesan cheese.
- Fill each zucchini boat with the ricotta mixture and top with marinara sauce if desired.
- Sprinkle the remaining Parmesan cheese on top.
- Bake in the preheated oven for 25-30 minutes until the zucchinis are tender and cheese is golden.
- Allow to cool for a few moments before serving.
Notes
Consider adding lemon juice for a refreshing zing or red pepper flakes for heat. Feel free to use feta cheese instead of ricotta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg