Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a delightful and healthy dish that combines tender zucchini with a savory filling of fresh spinach, earthy mushrooms, and creamy ricotta cheese. These vibrant zucchini boats are perfect for family dinners or entertaining guests, delivering a burst of flavor in every bite. Ready in under an hour, they make for an easy yet impressive meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 4 medium zucchini
- 2 cups fresh spinach, chopped
- 1 cup cremini mushrooms, diced
- 1 cup 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 400°F (200°C) and prepare a baking dish with nonstick spray.
- Halve the zucchinis lengthwise and scoop out the seeds to create boats.
- In a skillet over medium heat, heat olive oil. Sauté garlic until fragrant; then add mushrooms and spinach. Cook until soft.
- In a mixing bowl, combine the sautéed vegetables with ricotta, Parmesan, salt, and pepper.
- Spoon the filling generously into each zucchini half and top with extra Parmesan if desired.
- Bake for 25-30 minutes until the zucchinis are tender and bubbly on top.
Nutrition
- Serving Size: 1 zucchini half (100g)
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
Keywords: - For added texture, consider mixing in cooked quinoa or brown rice into the filling. - Customize by adding herbs like basil or oregano or swapping ricotta for cottage cheese or feta.