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Spinach, Mushroom, and Ricotta Stuffed Zucchini

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A delicious and healthy dish featuring zucchini boats stuffed with a creamy ricotta, spinach, and mushroom filling.

Ingredients

Scale

For the Crust:

  • 4 medium zucchinis
  • 1 tbsp olive oil
  • 1 cup mushrooms, finely chopped
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the centers to create boats, leaving about 1/4-inch thick shells.
  2. Heat olive oil in a skillet over medium heat. Add mushrooms and cook until softened, about 5 minutes. Add spinach and garlic, cooking until spinach wilts, about 2 minutes.
  3. In a bowl, mix the ricotta, Parmesan, salt, black pepper, and red pepper flakes. Stir in the cooked mushroom and spinach mixture.
  4. Fill each zucchini boat with the ricotta mixture. Place on a baking sheet and bake for 20-25 minutes, until the zucchini is tender and the filling is lightly golden.
  5. Serve warm and enjoy.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/spinach-mushroom-ricotta-stuffed-zucchini/