Ingredients:
• 4 medium zucchini, halved lengthwise
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, finely chopped
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• ¼ cup grated Parmesan cheese
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup shredded mozzarella cheese
• ½ teaspoon red pepper flakes (optional)
• ½ cup marinara sauce (optional, for serving)
Instructions:
1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper.
2. Prepare the Zucchini: Scoop out the seeds and flesh from each zucchini half, leaving about a ¼-inch shell. Chop the removed zucchini flesh and set it aside.
3. Cook the Filling: In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until fragrant. Stir in the mushrooms and chopped zucchini flesh, cooking until softened. Add the spinach and cook until wilted. Remove from heat and let cool slightly.
4. Mix the Filling: In a mixing bowl, combine the cooked vegetables with ricotta cheese, Parmesan, oregano, salt, and black pepper. Stir well.
5. Stuff the Zucchini: Spoon the ricotta mixture into each zucchini half. Sprinkle mozzarella cheese on top.
6. Bake: Place the stuffed zucchini in the prepared baking dish and bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Serve: If desired, serve with a drizzle of marinara sauce and a sprinkle of red pepper flakes. Enjoy warm!
Tips:
• Add cooked quinoa or breadcrumbs for extra texture.
• Swap ricotta with cottage cheese for a lighter option.
• Try adding sun-dried tomatoes or fresh basil for more flavor!
Enjoy your delicious and healthy Spinach, Mushroom, and Ricotta Stuffed Zucchini! 🌿🧀