Description
A delicious and healthy vegetarian recipe featuring zucchini halves stuffed with a creamy mixture of sautéed spinach, mushrooms, ricotta, and mozzarella cheeses, baked to golden perfection. Perfect as a comforting main or side dish.
Ingredients
Scale
Vegetables
- 2 medium zucchinis
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
- 2 cloves garlic, minced
Cheeses
- 1 cup ricotta cheese
- ½ cup shredded mozzarella (plus extra for topping)
- ¼ cup grated Parmesan
Others
- 1 tbsp olive oil
- Salt & pepper, to taste
- ½ tsp Italian seasoning (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to get it ready for baking the stuffed zucchinis.
- Prepare the zucchinis: Slice the zucchinis lengthwise in half and carefully scoop out the centers to create boats. Arrange them on a baking sheet for filling.
- Sauté garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
- Cook mushrooms: Add diced mushrooms to the skillet and sauté for about 5 minutes, until they soften and release their moisture.
- Cook spinach and season: Stir in chopped spinach and cook for 2–3 minutes until wilted. Season with salt, pepper, and Italian seasoning if using to enhance the flavor.
- Combine filling: Transfer the sautéed vegetables to a bowl. Mix in ricotta, shredded mozzarella, and grated Parmesan until well combined and creamy.
- Stuff zucchinis: Spoon the cheesy vegetable mixture evenly into each zucchini half. Sprinkle additional shredded mozzarella on top for a bubbly golden finish.
- Bake: Place the baking sheet in the preheated oven and bake for 25–30 minutes until the zucchini is tender and the cheese topping is bubbly and golden brown.
- Serve: Remove from oven and serve warm as a satisfying vegetarian dish.
Notes
- For a vegan version, substitute ricotta and mozzarella with plant-based cheese alternatives.
- You can add cooked quinoa or rice to the filling for extra bulk and texture.
- Feel free to season with your favorite herbs like basil or oregano for variation.
- Use a spoon or melon baller to easily scoop out zucchini centers.
- Leftovers can be refrigerated and reheated in the oven or microwave.
