A delicious, cheesy, and veggie-packed dish that makes for a perfect light meal or side!
Ingredients:
- 2 medium zucchini
- 1 tablespoon extra virgin olive oil
- 2 cups fresh spinach (or ¼ cup thawed frozen spinach)
- ½ cup sliced mushrooms
- 1 teaspoon minced garlic
- 1 tablespoon fresh chopped basil
- ½ cup ricotta cheese
- ¼ cup shredded mozzarella cheese
- ¼ teaspoon kosher salt
- Pinch of black pepper
Instructions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
- Prepare the zucchini: Slice each zucchini in half lengthwise. Use a spoon to carefully scoop out the flesh, leaving about ¼-inch of the shell intact. Chop the scooped-out zucchini flesh and set aside.
- Sauté the filling: In a skillet over medium heat, heat the olive oil. Add the mushrooms and chopped zucchini flesh, cooking for about 3 minutes until softened. Stir in the minced garlic and spinach, cooking for another 2 minutes until wilted. Remove from heat.
- Mix the filling: In a bowl, combine the sautéed vegetables with ricotta cheese, fresh basil, salt, and black pepper. Stir until well combined.
- Stuff the zucchini: Evenly divide the mixture between the zucchini halves, filling them generously. Sprinkle shredded mozzarella on top.
- Bake: Arrange the stuffed zucchini in the prepared baking dish and bake for 20-25 minutes, until the zucchini is tender and the cheese is melted and slightly golden.
- Serve: Garnish with extra basil if desired and enjoy warm!