Description
A delicious and healthy dish filled with creamy cheese and fresh vegetables, perfect for lunch or dinner.
Ingredients
Scale
- 2 medium zucchini
- 1 tablespoon extra virgin olive oil
- 2 cups fresh spinach
- 1/2 cup sliced mushrooms
- 1 teaspoon minced garlic
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchini in half lengthwise and scoop out the center to create boats.
- Heat olive oil in a pan over medium heat. Add garlic and mushrooms and sauté until tender.
- Add the spinach and cook until wilted.
- In a bowl, mix the sautéed vegetables with ricotta and Parmesan cheese. Season with salt and pepper.
- Stuff the zucchini boats with the mixture and place them in a baking dish.
- Bake for about 25-30 minutes or until the zucchini is tender.
Notes
Best served warm right out of the oven. Can be stored in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg
Keywords: stuffed zucchini, healthy recipe, vegetarian dish, easy dinner