Description
Zucchini boats stuffed with a creamy spinach, mushroom, and ricotta filling make a delicious and healthy meal. Perfect as a vegetarian main dish or side.
Ingredients
Scale
- 4 medium zucchinis, halved lengthwise
- 1 tbsp olive oil
- 1 cup mushrooms, chopped
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Scoop out the center of each zucchini half to create a boat shape.
- Heat olive oil in a pan over medium heat. Add mushrooms and sauté for 3 minutes.
- Add spinach and garlic, cooking until spinach wilts (about 2 minutes).
- Remove from heat and mix in ricotta, Parmesan, salt, pepper, and red pepper flakes.
- Fill each zucchini boat with the spinach-mushroom mixture.
- Bake for 20-25 minutes until zucchini is tender and filling is lightly browned.
Notes
- Use a spoon to carefully scoop out zucchini seeds to avoid breaking the boat.
- Add cooked quinoa or breadcrumbs for extra texture.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 180
- Sugar: 4g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 25mg
Keywords: zucchini boats, stuffed zucchini, vegetarian recipe, healthy dinner, spinach mushroom ricotta