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This stuffed zucchini dish takes a fresh spin on traditional Italian flavors, offering a satisfying vegetarian option packed with protein and fiber. It’s a great way to enjoy seasonal produce while keeping meals light and flavorful. Whether as a side or main course, it never disappoints.
Ingredients:
2 medium zucchini
1/2 cup sliced mushrooms
1 tablespoon extra virgin olive oil
2 cups fresh spinach (or 1/4 cup defrosted frozen spinach, squeezed dry)
1 teaspoon minced garlic
1/2 cup ricotta cheese
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano or Italian seasoning
Optional: shredded mozzarella cheese for topping
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Instructions:
Preheat the oven to 375°F (190°C).
Prepare the zucchini boats:
Wash the zucchini and slice them in half lengthwise. Use a spoon to scoop out the center flesh, leaving about 1/4-inch thick shells. Chop the scooped-out flesh and set it aside for the filling.
Cook the filling:
In a skillet over medium heat, heat the olive oil. Add the garlic and sauté for 30 seconds until fragrant. Add the mushrooms and chopped zucchini flesh. Cook for about 3–4 minutes until softened.
Stir in the spinach and cook until wilted (or heated through if using frozen spinach). Remove from heat.
Mix the filling:
Transfer the cooked vegetables to a bowl. Let cool slightly, then add the ricotta, Parmesan, salt, pepper, and oregano. Mix until well combined.
Stuff the zucchini:
Place the zucchini halves in a baking dish. Fill each boat generously with the ricotta mixture. If desired, sprinkle a little mozzarella cheese on top.
Bake:
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 5–10 minutes, until the tops are golden and the zucchini is tender.
Serve:
Garnish with fresh basil or parsley if desired. Serve warm as a main or a hearty side.
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