Ingredients:
4 medium zucchini
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 cup fresh spinach, chopped
1 cup mushrooms, finely chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
Instructions:
1. Prepare the Zucchini:
Preheat your oven to 375°F (190°C).
Cut the zucchini in half lengthwise and scoop out the center using a spoon, creating a boat shape. Set the scooped-out flesh aside.
Place the zucchini boats on a baking sheet lined with parchment paper. Lightly brush with olive oil and season with salt and pepper.
2. Cook the Filling:
Heat olive oil in a pan over medium heat.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add the chopped mushrooms and the scooped-out zucchini flesh. Cook for 3-4 minutes until softened.
Stir in the chopped spinach and cook for another 1-2 minutes until wilted.
Remove from heat and let it cool slightly.
3. Mix the Cheese Filling:
In a bowl, combine ricotta cheese, Parmesan, half of the shredded mozzarella, dried oregano, dried basil, and red pepper flakes (if using).
Add the sautéed vegetables to the cheese mixture and stir well to combine.
4. Assemble and Bake:
Fill each zucchini boat with the ricotta and vegetable mixture.
Sprinkle the remaining mozzarella cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden.
5. Serve:
Let the stuffed zucchini rest for a few minutes before serving.
Garnish with fresh basil or extra Parmesan if desired.
Cooking Tips & Variations:
✔ For added protein – Mix in cooked ground turkey or chicken into the filling.
✔ For a crispy topping – Sprinkle breadcrumbs on top before baking.
✔ For extra flavor – Add sun-dried tomatoes or roasted red peppers to the filling.
Kcal: Approximately 250 per serving | Servings: 4
Enjoy your delicious and healthy stuffed zucchini!
