Spinach Mushroom Ricotta Zucchini (Printable Version)
Tender zucchinis packed with spinach, mushrooms, and creamy ricotta, baked to golden perfection with melty cheese.
# What You'll Need:
→ Vegetables
01 -
4 medium zucchinis, halved lengthwise and flesh scooped, shells reserved
02 -
2 cups fresh spinach, chopped
03 -
1 cup mushrooms, finely chopped
→ Dairy
04 -
1 cup ricotta cheese
05 -
1/4 cup Parmesan cheese, grated
06 -
1/2 cup mozzarella cheese, shredded
→ Other
07 -
1 clove garlic, minced
08 -
1 egg
09 -
1 tablespoon olive oil
10 -
1/2 teaspoon Italian seasoning
11 -
Salt and pepper, to taste
# Steps To Follow:
01 -
Preheat oven to 190°C. Lightly grease a baking dish suitable for zucchini halves.
02 -
Slice each zucchini lengthwise. Scoop out the center flesh using a spoon, leaving shells about 1.5 cm thick. Arrange the boats in the prepared baking dish.
03 -
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant. Add chopped mushrooms and cook for 3 to 4 minutes, or until softened. Stir in spinach and cook until wilted. Remove from heat and allow to cool slightly.
04 -
In a bowl, combine the sautéed mushroom-spinach mixture with ricotta cheese, grated Parmesan, egg, Italian seasoning, salt, and pepper. Mix until thoroughly blended.
05 -
Evenly distribute the stuffing into the prepared zucchini shells. Sprinkle shredded mozzarella evenly over each stuffed zucchini.
06 -
Bake uncovered at 190°C for 20 to 25 minutes, or until zucchini is tender and the cheese is golden and bubbling.
07 -
If desired, garnish with extra Parmesan cheese or fresh herbs. Serve warm.
# Notes and Tips:
01 -
Allow the filling to cool slightly before mixing with the egg to prevent curdling.
02 -
Zucchini flesh can be reserved for another dish such as stir-fries or soups.