Description
Fresh zucchini halves are hollowed out and filled with a savory mixture of sautéed spinach, mushrooms, creamy ricotta cheese, and seasonings, then baked until tender. A healthy and delicious main or side dish.
Ingredients
- 4 medium zucchini
- 1 tablespoon olive oil
- 8 ounces mushrooms, finely chopped
- 2 cloves garlic, minced
- 5 ounces fresh spinach
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Cut each zucchini in half lengthwise. Scoop out the centers with a spoon, leaving about 1/4-inch thick shells. Reserve the scooped flesh.
- Chop the reserved zucchini flesh and set aside. Place the zucchini shells in the prepared baking dish.
- Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until softened and browned, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant. Add the chopped zucchini flesh and cook for 2-3 minutes.
- Add spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine the cooled vegetable mixture with ricotta, Parmesan, breadcrumbs, salt, pepper, and red pepper flakes if using. Mix well.
- Spoon the filling evenly into the zucchini shells. Top with shredded mozzarella cheese.
- Bake for 25-30 minutes, until zucchini are tender and cheese is golden and bubbly. Serve warm.
Notes
You can customize the seasonings to taste. For added protein, mix in cooked ground turkey or sausage. For a vegetarian version, skip the Parmesan and use nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American