Description
Stuffed Zucchini with Ricotta Filling is a delicious and nutritious dish that combines tender zucchini boats with a savory blend of mushrooms, spinach, and creamy ricotta cheese. This recipe is perfect for anyone seeking a light vegetarian meal that’s both satisfying and simple to prepare. Whether served as a main dish or an impressive side at gatherings, these zucchini boats offer endless possibilities for customization by adding your favorite vegetables or spices. Enjoy this healthy delight that’s packed with flavor and nutrition!
Ingredients
Scale
- 4 medium zucchini
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 small onion
- 1 cup mushrooms
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1/4 cup Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Halve the zucchini lengthwise and scoop out the centers to form boats.
- In a skillet, heat olive oil over medium heat, then sauté minced garlic and chopped onion until softened.
- Add chopped mushrooms; cook until softened, then stir in fresh spinach until wilted.
- Combine sautéed vegetables with ricotta, Parmesan, salt, and pepper in a bowl.
- Fill each zucchini boat with the ricotta mixture and place them on the baking sheet.
- Bake for 20-25 minutes until zucchini is tender.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed zucchini boats (approx. 150g)
- Calories: 205
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Customize by adding bell peppers or herbs according to your taste preferences. Allow stuffed zucchinis to rest for a few minutes after baking for easier serving.