Ingredients
Scale
- 4 medium zucchinis, halved lengthwise
- 2 cups fresh baby spinach, chopped
- 1 cup cremini mushrooms, diced
- 1 cup whole milk ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Scoop out the seeds from the zucchini halves.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add chopped mushrooms and spinach; cook until softened.
- In a bowl, combine sautéed veggies with ricotta cheese, grated Parmesan, salt, and pepper until well mixed.
- Fill each zucchini half with the creamy mixture. Place in a baking dish, cover with foil, and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed zucchini half (approximately 150g)
- Calories: 170
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg