Description
Healthy zucchini boats stuffed with a savory mix of spinach, mushrooms, and ricotta cheese.
Ingredients
Scale
- 4 medium zucchinis, halved lengthwise
- 1 tbsp olive oil
- 1 cup mushrooms, chopped
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Scoop out the flesh from zucchini halves to form boats. Set aside.
- Heat olive oil in a pan over medium heat. Sauté mushrooms and garlic for 3 minutes.
- Add spinach and cook until wilted, about 2 minutes.
- Remove from heat and mix in ricotta, Parmesan, salt, and pepper.
- Fill zucchini boats with the mixture.
- Bake for 20-25 minutes until tender.
- Serve warm.
Notes
- You can add breadcrumbs on top for extra crunch.
- Store leftovers in the fridge for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
Keywords: spinach, mushroom, ricotta, zucchini, stuffed, healthy