Description
A delicious and healthy stuffed zucchini recipe filled with spinach, mushrooms, and ricotta cheese.
Ingredients
Scale
- 4 medium zucchinis
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, diced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Slice zucchinis in half lengthwise and scoop out the center.
- In a skillet, heat olive oil over medium heat.
- Add mushrooms and sauté until softened.
- Add spinach and cook until wilted.
- In a bowl, mix ricotta, Parmesan, garlic powder, onion powder, salt, and pepper.
- Add the sautéed mixture to the cheese mixture and stir well.
- Stuff the zucchini halves with the filling.
- Place stuffed zucchinis in a baking dish and cover with foil.
- Bake for 25 minutes, then remove foil and bake for an additional 10 minutes.
Notes
- Use fresh herbs for added flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables to the filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: spinach mushroom ricotta stuffed zucchini recipe