Description
Discover the delightful taste of Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats, a healthy and satisfying dish that’s perfect for any occasion. These vibrant zucchini boats are filled with a rich mixture of sautéed mushrooms, fresh spinach, and creamy ricotta cheese, offering a burst of flavor in every bite. Ready in just 40 minutes, they’re an ideal meal for busy weeknights or a standout side dish at gatherings. The best part? You can easily customize the filling to suit your tastes! Serve these stuffed zucchini boats warm, garnished with fresh herbs for an eye-catching presentation.
Ingredients
Scale
- 4 medium zucchini, halved lengthwise and scooped out
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup mushrooms, chopped
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Halve the zucchinis lengthwise and scoop out their centers.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic and chopped onion for about 2 minutes until fragrant.
- Add chopped mushrooms and cook for 3-4 minutes until softened.
- Stir in chopped spinach and cook until wilted (about 2 minutes). Remove from heat.
- In a mixing bowl, combine sautéed vegetables with ricotta, Parmesan cheese, salt, and pepper.
- Fill each zucchini boat evenly with the filling mixture.
- Place stuffed zucchinis on the baking sheet and bake for 20-25 minutes until zucchini is tender.
- Serve warm, optionally garnished with fresh basil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed zucchini half (150g)
- Calories: 175
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg