Are you looking for a delicious and satisfying vegetarian dish that’s easy to make? Look no further than our recipe for Mushroom and Ricotta Stuffed Zucchini! This dish is packed with flavor and nutrients, making it the perfect option for a healthy weeknight dinner. In this post, we’ll walk you through the steps to create this mouthwatering dish, from preparing the zucchini to stuffing them with a savory mushroom and ricotta filling. Get ready to impress your family and friends with this tasty recipe!
Ingredients:
- 4 medium zucchinis
- 1 cup ricotta cheese
- 1 cup chopped mushrooms
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup breadcrumbs
- Salt and pepper to taste
- Olive oil
Instructions:
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the seeds to create a hollow center.
- In a mixing bowl, combine the ricotta cheese, mushrooms, Parmesan cheese, garlic, parsley, breadcrumbs, salt, and pepper.
- Fill each zucchini half with the ricotta mixture, pressing it down lightly to pack it in.
- Place the stuffed zucchinis on a baking sheet lined with parchment paper.
- Drizzle olive oil over the top of each stuffed zucchini.
- Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the tops are golden brown.
- Remove from the oven and let cool slightly before serving.
- Garnish with additional parsley and Parmesan cheese if desired.
- Enjoy your delicious Mushroom and Ricotta Stuffed Zucchini!
Tips:
- You can customize this recipe by adding other vegetables or herbs to the ricotta mixture.
- For a crispy topping, broil the stuffed zucchinis for a few minutes at the end of the cooking time.
- Leftover stuffed zucchinis can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to experiment with different types of cheese for a unique flavor profile.