Zucchini Spinach Ricotta Mushroom (Printable Version)
# What You'll Need:
→ Pantry
01 -
1 tablespoon olive oil
02 -
2 cloves garlic, chopped up
03 -
Black pepper, as much as you like
04 -
Salt, use as needed
05 -
1 teaspoon Italian seasoning
→ Dairy
06 -
1/2 cup Parmesan cheese, shredded
07 -
1 cup ricotta cheese
→ Vegetables
08 -
Fresh parsley, minced for topping
09 -
1 cup mushrooms, chopped small
10 -
1 cup fresh spinach, cut up
11 -
4 medium zucchinis
# Steps to Follow:
01 -
Take the dish out and toss some fresh parsley on top, then go ahead and plate it.
02 -
Dust the leftover Parmesan on your filled boats. Pop them in the oven until the cheese bubbles and the zucchinis soften, about 25 to 30 minutes.
03 -
Fill your zucchini boats up with the cheese-veggie goodness. Line everything up in your baking dish.
04 -
Grab a bowl and blend together half the Parmesan, cooked veggies, and all the ricotta. Stir until mixed.
05 -
Toss in the mushrooms and let them get soft, about five minutes. Spinach goes in next. Wait for it to wilt then season with Italian herbs, pepper, and salt.
06 -
With your skillet on medium, start the olive oil. Drop in the garlic and let it smell great, a minute or so.
07 -
Cut the zucchinis in half down the middle, then scoop out the seeds. Make a spot for the filling.
08 -
Turn your oven on to 375°F, or 190°C, to preheat.
# Additional Tips:
01 -
Dry off your zucchinis before stuffing 'em so you don’t end up with soggy boats.