Ingredients
Scale
- 4 medium zucchinis (6–8 inches long)
- 2 cups fresh spinach, chopped
- 1 cup button or cremini mushrooms, chopped
- 1 cup whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried Italian herbs (oregano or basil)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the insides, leaving about 1/4 inch of flesh.
- In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Add chopped mushrooms and spinach; cook until wilted.
- In a bowl, mix sautéed vegetables with ricotta cheese; season with salt, pepper, and herbs.
- Generously fill each zucchini half with the mixture and top with shredded mozzarella.
- Place on a baking sheet lined with parchment paper and bake for 25-30 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed zucchini halves (about 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 35mg