Spinach Mushroom Stuffed Zucchini (Printable Version)
Tender zucchini halves filled with savory spinach-mushroom mixture and topped with melted cheese for a delicious vegetarian dish.
# What You'll Need:
→ Base
01 -
4 medium zucchini
→ Filling
02 -
1 tablespoon olive oil
03 -
1 small onion, finely chopped
04 -
2 garlic cloves, minced
05 -
1 cup mushrooms, finely chopped
06 -
2 cups fresh spinach, chopped
07 -
1/2 cup breadcrumbs (optional)
08 -
1/2 cup grated Parmesan cheese
09 -
Salt and pepper, to taste
10 -
1/2 teaspoon dried Italian herbs or oregano
→ Topping
11 -
1/2 cup shredded mozzarella cheese
# Steps To Follow:
01 -
Preheat the oven to 190°C. Slice each zucchini in half lengthwise, then scoop out the center of each half, leaving about a 0.6-cm border to form boats. Place the zucchini halves on a baking sheet.
02 -
Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Add garlic and cook for another minute until fragrant.
03 -
Stir in the mushrooms and cook until they are tender, about 4 minutes. Add the spinach and cook until wilted, about 2 minutes.
04 -
Remove from heat and add breadcrumbs (if using) and Parmesan cheese. Season the mixture with salt, pepper, and Italian herbs. Stir well to combine all ingredients.
05 -
Spoon the spinach and mushroom filling evenly into each zucchini boat, pressing gently to pack the mixture.
06 -
Sprinkle mozzarella cheese over each zucchini boat. Cover the baking sheet with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the zucchini is tender and the cheese is melted and golden.
07 -
Allow the zucchini boats to cool slightly before serving.
# Notes and Tips:
01 -
These zucchini boats make a great side dish or vegetarian main course. Serve them alongside a fresh green salad or a slice of crusty bread.
02 -
To store leftovers, place in an airtight container and refrigerate for up to 3 days. Reheat in a preheated oven at 175°C for about 10 minutes.