Description
A healthy and delicious dish featuring zucchini boats stuffed with spinach, mushrooms, and ricotta cheese.
Ingredients
Scale
- 4 medium zucchini
- 1 tbsp olive oil
- 1 cup chopped mushrooms
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F.
- Cut zucchini in half lengthwise and scoop out the centers.
- Heat olive oil in a pan and sauté mushrooms until soft.
- Add spinach and cook until wilted.
- Mix spinach, mushrooms, ricotta, salt, pepper, and garlic powder in a bowl.
- Spoon mixture into zucchini boats.
- Sprinkle Parmesan cheese on top.
- Bake for 20-25 minutes until zucchini is tender.
Notes
- Use firm zucchini for best results.
- Swap ricotta with cottage cheese if preferred.
- Add red pepper flakes for extra spice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
Keywords: spinach, mushroom, ricotta, zucchini boats, vegetarian recipe