Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats



This stuffed zucchini dish takes a fresh spin on traditional Italian flavors, offering a satisfying vegetarian option packed with protein and fiber.

Ingredients:
2 medium zucchini
1/2 cup sliced mushrooms
1 tablespoon extra virgin olive oil
1/2 cup ricotta cheese
1/2 cup chopped spinach
1/2 cup shredded mozzarella cheese
Salt and pepper to taste
Optional: garlic powder, dried herbs (e.g., thyme, oregano)

Instructions:
Preheat oven to 375°F (190°C).
Cut the zucchinis in half lengthwise and scoop out the insides.
In a pan, heat olive oil and sauté sliced mushrooms until tender.
In a bowl, mix cooked mushrooms, ricotta cheese, chopped spinach, salt, and pepper.
Stuff each zucchini boat with the ricotta mixture.
Top with shredded mozzarella cheese.
Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
Serve hot, garnished with optional garlic powder or dried herbs if desired.


Comments

Popular posts from this blog

Zia's Sweet Italian Dressing (TNT/Gail's Version)

Schnucks St. Louis Salad (TNT)

Wolfgang Puck's Shrimp With Mustard (TNT)