Spinach Mushroom Ricotta Zucchini (Print Version)
# Ingredients:
→ Vegetables
01 -
2 medium zucchinis
02 -
1 cup fresh spinach, chopped
03 -
1 cup mushrooms, diced
→ Cheese
04 -
1 cup ricotta cheese
05 -
½ cup shredded mozzarella
06 -
¼ cup grated Parmesan
07 -
Extra shredded mozzarella for topping
→ Seasonings and Oil
08 -
2 cloves garlic, minced
09 -
1 tbsp olive oil
10 -
Salt, to taste
11 -
Pepper, to taste
12 -
½ tsp Italian seasoning (optional)
# Instructions:
01 -
Preheat oven to 190°C (375°F).
02 -
Slice zucchinis in half lengthwise, scoop out the centers to create boats, and place them on a baking sheet.
03 -
In a pan, sauté minced garlic in olive oil, then add diced mushrooms and cook until soft. Add chopped spinach and cook until wilted. Season with salt, pepper, and Italian seasoning if desired.
04 -
Combine the sautéed mixture in a bowl with ricotta cheese, shredded mozzarella, and grated Parmesan.
05 -
Fill each zucchini boat with the mixture and top with extra mozzarella cheese.
06 -
Bake in the preheated oven for 25–30 minutes, until the zucchinis are tender and the cheese is golden brown.