Description
These spinach, mushroom, and ricotta stuffed zucchinis are quick and easy to make, perfect for a weeknight meal, and a great way to use up extra zucchinis.
Ingredients
- 4 medium zucchinis
- 1 cup fresh spinach (or frozen)
- 1 cup mushrooms, chopped
- 1 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- 1 egg, whisked
- Salt and pepper, to taste
- Pinch of nutmeg
- Milk, if needed
- Fresh basil or parsley, optional
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the insides, leaving a wall around the edges.
- Sauté spinach and mushrooms until cooked, then mix in the scooped zucchini flesh.
- In a mixing bowl, combine sautéed veggies, ricotta cheese, parmesan, egg, and seasonings.
- Spoon the filling into the hollowed zucchini boats.
- Bake for 25-30 minutes or until the tops are golden brown.
Notes
For added flavor, you can substitute crumbled feta for ricotta or add chopped cherry tomatoes. Leftovers reheat well in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian