Description
Mediterranean-inspired Spinach, Mushroom, and Ricotta Stuffed Zucchini whisks home cooks through Italian countryside flavors. Delicate zucchini boats cradle rich, herbed filling while delivering wholesome nutrition in each delightful bite you’ll savor.
Ingredients
Scale
Vegetables:
- 2 medium zucchinis
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
- 2 cloves garlic, minced
Cheeses:
- 1 cup ricotta cheese
- 1/2 cup (118 ml) shredded mozzarella cheese
- 1/4 cup (30 g) grated Parmesan cheese
Seasonings and Oils:
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
- 1/2 teaspoon Italian seasoning (optional)
Instructions
- Prepare zucchinis by carefully slicing them lengthwise, creating long boats. Use a spoon to gently remove the inner flesh, creating a hollow space for the filling.
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- Introduce diced mushrooms to the skillet, cooking until they release their moisture and become tender, approximately 4-5 minutes.
- Fold in chopped spinach, stirring until completely wilted and any excess liquid evaporates, around 2-3 minutes.
- Season the vegetable mixture with salt, pepper, and Italian seasoning, ensuring even distribution of flavors.
- In a mixing bowl, combine the cooked vegetable mixture with ricotta, mozzarella, and Parmesan cheeses, creating a creamy and rich filling.
- Preheat the oven to 375°F (190°C) while arranging the zucchini boats on a baking sheet.
- Generously fill each zucchini boat with the cheese and vegetable mixture, spreading evenly to the edges.
- Sprinkle additional mozzarella cheese on top of the stuffed zucchinis for extra golden, melted coverage.
- Bake in the preheated oven for 25-30 minutes, or until zucchinis become tender and the cheese turns golden and bubbling.
- Remove from oven and let rest for 2-3 minutes before serving as a delightful main course or side dish.
Notes
- Use firm, medium-sized zucchinis for the best texture and easier stuffing process.
- Remove excess moisture from zucchini by salting the scooped centers and letting them sit for 10 minutes before filling.
- For a lower-carb option, replace ricotta with cottage cheese or Greek yogurt to reduce calories and increase protein.
- Consider adding cooked ground turkey or crumbled bacon for extra protein and depth of flavor if you want a heartier version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 363 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 70 mg