Description
Enjoy flavorful Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats that are healthy and easy to prepare. Try this delightful recipe today!
Ingredients
Scale
- 4 medium zucchinis
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, finely chopped
- 2 tbsp olive oil
- 1 garlic clove, minced
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cut zucchinis in half lengthwise and scoop out the center to create boats. Lightly salt them and set aside for 10 minutes before patting dry.
- In a skillet, heat olive oil over medium heat. Sauté mushrooms until softened, add garlic and spinach until wilted; remove from heat to cool slightly.
- In a mixing bowl, combine the cooled mixture with ricotta cheese, Parmesan cheese, salt, and pepper.
- Stuff each zucchini boat generously with the filling mixture.
- Bake on the prepared baking sheet for 25-30 minutes or until zucchini is tender and filling is golden brown.
- For an extra crispy top, broil for an additional 2-3 minutes if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini boat (approximately 130g)
- Calories: 160
- Sugar: 2g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg