Description
A healthy dish featuring creamy ricotta, sautéed spinach, and mushrooms nestled in tender zucchini, perfect for a light dinner or brunch.
Ingredients
Scale
- 2 Medium Zucchini
- 1 cup Ricotta Cheese
- 1 cup Mushrooms, chopped
- 2 cups Fresh Spinach
- 2 cloves Garlic, minced
- 1 Small Onion, chopped
- 1/2 cup Parmesan Cheese, grated
- 1 tablespoon Olive Oil
- 1/4 teaspoon Red Pepper Flakes
- Salt and Pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare zucchini by slicing in half lengthwise and scooping out seeds and flesh.
- Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic and mushrooms, stirring until mushrooms soften.
- Mix in spinach and cook until wilted. Remove from heat, mix with ricotta and parmesan. Season with salt, pepper, and red pepper flakes.
- Fill zucchini halves with the mixture. Place on a baking sheet and bake for 25-30 minutes or until zucchini is tender.
- Allow to cool before serving.
Notes
For best flavor, use fresh vegetables. Avoid overstuffing the zucchini to prevent messy baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg