Mushroom Spinach Zucchini (Printable Version)
Zucchini halves are packed with ricotta, mushrooms, and spinach, then baked up bubbly with Parmesan and chopped herbs.
# What You'll Need:
→ Vegetables
01 -
Fresh parsley, chopped up, for that quick sprinkle
02 -
1 cup mushrooms, chopped small
03 -
1 cup baby spinach, roughly chopped
04 -
4 medium zucchini
→ Dairy
05 -
1/2 cup grated Parmesan
06 -
1 cup creamy ricotta
→ Pantry
07 -
1 teaspoon Italian seasoning blend
08 -
Ground black pepper (just toss in as much as you like)
09 -
Salt (add until it tastes good)
10 -
1 tablespoon olive oil
11 -
2 garlic cloves, finely chopped
# Step-by-Step Guide:
01 -
Once they're out of the oven, throw chopped parsley on top and serve right away.
02 -
Sprinkle all that's left of the Parmesan over those filled zucchini. Pop everything in the oven. Let them bake for 25 to 30 minutes till they're soft and golden on top.
03 -
Spoon the cheesy veggie filling into all those hollow zucchini boats. Slide them into a baking dish, snug side by side.
04 -
Toss the sautéed veggies, ricotta, and half the Parmesan in a bowl. Stir everything together till it's all mixed up.
05 -
Toss chopped mushrooms in the hot skillet. Stir them around until they soften up, maybe five minutes. Then toss in the spinach until it starts to wilt. Season with salt, pepper, and Italian herbs.
06 -
Pour olive oil into your skillet and get it warm on medium. Add garlic and let it cook for about a minute so it smells good.
07 -
Flip zucchinis lengthwise and slice them. Use a spoon to scoop out the middles making space for your filling.
08 -
Kick off by setting your oven to 375°F, that’s 190°C.
# Additional Notes:
01 -
Dry off those zucchini after you cut them so the final dish doesn’t come out watery.