Description
A delightful recipe featuring zucchini filled with a creamy spinach, mushroom, and ricotta mixture, perfect for any meal.
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).
- Slice the zucchini in half lengthwise and scoop out the seeds and flesh.
- Heat olive oil in a skillet over medium heat; add chopped onion and sauté until translucent (3-4 minutes).
- Add minced garlic and mushrooms; cook until softened.
- Mix in spinach and cook until wilted, then remove from heat.
- Let it cool slightly, then mix in ricotta, parmesan, salt, pepper, and red pepper flakes.
- Fill zucchini halves with the mixture and place on a baking sheet.
- Bake for 25-30 minutes until zucchini is tender.
- Allow to cool before serving.
Notes
Use fresh ingredients for the best flavor. Customize fillings and toppings to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 30mg