Description
Enjoy these healthy and delicious Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats, perfect for a light dinner or appetizer.
Ingredients
Scale
- 4 medium zucchini
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, diced
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchini in half lengthwise and scoop out the insides to create boats.
- In a skillet, heat olive oil over medium heat and sauté garlic and mushrooms until soft.
- Add chopped spinach and cook until wilted.
- In a bowl, combine the sautéed mixture with ricotta, mozzarella, Parmesan cheese, Italian seasoning, salt, and pepper.
- Stuff the zucchini boats with the filling and place them on a baking dish.
- Bake for 25-30 minutes until the zucchini is tender.
- Serve warm and enjoy!
Notes
- For added flavor, sprinkle more cheese on top before baking.
- These boats can be made ahead of time and baked when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg