Description
Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a deliciously healthy dish that combines tender zucchini with a creamy filling of ricotta, earthy mushrooms, and vibrant spinach. Perfect for weeknight dinners or impressing guests, these zucchini boats are both visually appealing and packed with flavor. Enjoy them as a satisfying main course or a delightful side dish at your next gathering.
Ingredients
Scale
- 4 medium zucchinis (halved and hollowed)
- 2 cups fresh spinach (packed)
- 1 cup cremini or button mushrooms (chopped)
- 1 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Prepare the zucchinis by cutting them in half lengthwise and scooping out some flesh.
- In a skillet over medium heat, drizzle olive oil and sauté minced garlic until fragrant. Add chopped mushrooms and cook until tender, then stir in spinach until wilted.
- In a bowl, mix the sautéed vegetables with ricotta cheese, Parmesan cheese, salt, and pepper.
- Generously stuff each zucchini half with the filling and top with additional Parmesan if desired.
- Bake in the preheated oven for 25-30 minutes until the zucchinis are tender and the tops are golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 zucchini half (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg