Description
Experience a culinary delight with Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats. These vibrant zucchini halves are generously filled with a creamy ricotta mixture, earthy mushrooms, and fresh spinach, offering a flavorful journey reminiscent of Mediterranean cuisine. Perfect as an appetizer or a main dish, this healthy recipe combines comfort and elegance, making it ideal for any occasion. Whether you’re hosting guests or enjoying a cozy family dinner, these stuffed zucchini boats will surely impress.
Ingredients
Scale
- 4 medium zucchini (about 1.5 lbs total)
- 2 cups fresh spinach (chopped)
- 1 cup cremini mushrooms (finely chopped)
- 1 cup ricotta cheese
- 2 cloves garlic (minced)
- ½ cup grated Parmesan cheese
- 2 tsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly coat a baking dish with nonstick cooking spray.
- Slice zucchini in half lengthwise and scoop out the insides to create boats.
- In a skillet over medium heat, add olive oil and sauté garlic for about 1 minute. Add mushrooms and cook until softened (about 5 minutes). Stir in chopped spinach until wilted; season with salt and pepper.
- In a bowl, mix sautéed vegetables with ricotta cheese and half of the Parmesan until well combined.
- Fill each zucchini half generously with the mixture and top with remaining Parmesan.
- Place in the baking dish and bake for 25-30 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer/Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed zucchini half (approximately 100g)
- Calories: 175
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg