Ingredients
Scale
- 2 medium zucchinis
- 2 cups fresh baby spinach
- 1 cup diced mushrooms (cremini or button)
- 1 cup whole milk ricotta cheese
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice each zucchini in half lengthwise and scoop out the seeds, leaving enough flesh for structure.
- In a skillet, heat olive oil over medium heat; add minced garlic and sauté until fragrant.
- Add chopped spinach and diced mushrooms; cook until spinach wilts and mushrooms soften.
- In a bowl, mix the sautéed vegetables with ricotta cheese and half the Parmesan. Season with salt and pepper.
- Stuff the zucchini halves with the filling, pressing down slightly, then top with remaining Parmesan.
- Place stuffed zucchinis on a parchment-lined baking sheet and bake for 25-30 minutes until tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 zucchini half (150g)
- Calories: 190
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg