Spinach Mushroom Ricotta Zucchini (Print)
Golden zucchini boats stuffed with savory veggies and creamy ricotta.
# Ingredients:
→ Main Ingredients
01 -
4 medium zucchinis
02 -
1 cup fresh spinach or frozen spinach
03 -
1 cup mushrooms, chopped
04 -
1 cup ricotta cheese
05 -
1/4 cup grated parmesan cheese
06 -
1 egg, whisked
07 -
Salt and pepper, to taste
08 -
Pinch of nutmeg
09 -
Milk, if needed
10 -
Fresh basil or parsley, optional
# Directions:
01 -
Preheat the oven to 375°F (190°C).
02 -
Slice the zucchinis in half lengthwise and scoop out the insides, leaving a wall around the edges.
03 -
Sauté spinach and mushrooms until cooked, then mix in the scooped zucchini flesh.
04 -
In a mixing bowl, combine sautéed vegetables, ricotta cheese, parmesan, egg, salt, pepper, and a pinch of nutmeg. Add milk if the mixture appears too thick.
05 -
Spoon the filling into the hollowed zucchini boats.
06 -
Bake for 25-30 minutes or until the tops are golden brown.