Description
A delectable dish featuring zucchini filled with a creamy mixture of ricotta, fresh spinach, and earthy mushrooms, perfect for a light meal or side.
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 and 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.
- Scoop out the center of the zucchini halves to create boats and set aside.
- Heat olive oil in a skillet over medium heat. Sauté the minced garlic and onion for about 2 minutes until fragrant.
- Add the chopped mushrooms and cook for 3-4 minutes until softened.
- Stir in the spinach and cook until wilted, about 2 minutes, then remove from heat.
- Mix in the ricotta, Parmesan, red pepper flakes (if using), and season with salt and pepper.
- Spoon the ricotta mixture evenly into the zucchini boats.
- Place the stuffed zucchini on the baking sheet and bake for 20-25 minutes, or until the zucchini is tender.
- Garnish with fresh basil if desired, and serve warm.
Notes
Consider using high-quality ricotta for a creamier filling. Adjust cooking time based on your oven’s performance.
