Description
Spinach Mushroom and Ricotta Stuffed Zucchini is a vibrant and wholesome dish that brings together the creamy goodness of ricotta with fresh spinach and savory mushrooms, all nestled in tender zucchini boats. This recipe is not only delicious but also incredibly easy to prepare, making it perfect for busy weeknights or impressive dinner parties. The colorful presentation and rich flavors will delight your family and guests alike, ensuring this dish becomes a go-to favorite in your kitchen.
Ingredients
Scale
- 2 medium zucchinis
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1 cup cooked spinach
- 1 cup chopped mushrooms
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out some flesh to create space for the filling.
- In a mixing bowl, combine ricotta cheese, mozzarella, cooked spinach, and chopped mushrooms; mix well.
- Generously stuff each zucchini half with the filling and top with extra mozzarella.
- Place stuffed zucchinis in a baking dish, cover with foil, and bake for 25-30 minutes. Remove foil in the last 10 minutes for browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini half (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg