Stuffed Zucchini with Ricotta
Tender zucchini boats filled with a savory mixture of mushrooms, spinach, and creamy ricotta cheese, perfect for a light and healthy vegetarian meal.
Ingredients
- 4 medium zucchini halved lengthwise and scooped out
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 small onion finely chopped
- 1 cup mushrooms chopped
- 2 cups fresh spinach chopped
- 1 cup ricotta cheese
- 1/4 cup Parmesan cheese grated
- 1/4 teaspoon red pepper flakes (optional)
- Salt to taste
- Pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Cut your zucchini in half lengthwise and carefully scoop out the centers to create little boats.
- Heat olive oil in a skillet over medium heat. Add your minced garlic and onion, cooking for about 2 minutes until they become fragrant and start to soften.
- Add the chopped mushrooms to your skillet and cook for 3-4 minutes until they've softened. Then add the spinach and cook just until it wilts, about 2 minutes more. Remove the pan from heat.
- Mix your cooked vegetables with ricotta, Parmesan, and red pepper flakes if using. Season the mixture with salt and pepper to taste.
- Spoon your ricotta and vegetable mixture evenly into each zucchini boat. Place them on your prepared baking sheet and bake for 20-25 minutes, until the zucchini is tender.
- Take your zucchini boats out of the oven, garnish with fresh basil if desired, and serve while warm.
Notes
Perfect for a light and healthy vegetarian meal.