Description
Delight in these easy-to-make Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats, perfect for a healthy dinner or appetizer.
Ingredients
Scale
- 4 medium zucchini
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, diced
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchini in half lengthwise and scoop out the center to create boats.
- In a skillet, sauté the garlic and mushrooms until the mushrooms are translucent.
- Add spinach and cook until wilted.
- In a bowl, mix the sautéed vegetables with ricotta, mozzarella, Parmesan, Italian seasoning, salt, and pepper.
- Fill the zucchini boats with the mixture and place them on a baking sheet.
- Bake for 25-30 minutes until zucchini is tender.
- Serve hot, garnished with additional cheese if desired.
Notes
- For a spicier kick, add red pepper flakes to the filling.
- These boats can be prepared ahead of time and baked just before serving.
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
Keywords: Spinach, Mushroom, Ricotta, Stuffed, Zucchini, Boats