Description
Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a deliciously healthy dish that combines tender zucchini with a rich filling of creamy ricotta, fresh spinach, and earthy mushrooms. Perfect for a light meal or an impressive appetizer, these boats are easy to prepare and bursting with flavor. Bake them until golden and serve warm for a delightful dining experience that will leave your taste buds singing!
Ingredients
Scale
- 4 medium zucchinis
- 2 cups fresh spinach
- 1 cup sliced cremini or button mushrooms
- 1 cup whole milk ricotta cheese
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
- Cut zucchinis in half lengthwise and scoop out the center to create boats. Place cut-side up in the prepared dish.
- In a skillet, heat olive oil over medium heat. Sauté garlic, mushrooms, and spinach until tender, about 5 minutes.
- In a bowl, mix sautéed vegetables with ricotta, salt, and pepper.
- Fill each zucchini boat generously with the mixture and sprinkle with Parmesan.
- Bake for 20-25 minutes until zucchini is tender and tops are golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini boat (150g)
- Calories: 182
- Sugar: 3g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg