Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
These vibrant and satisfying stuffed zucchini boats combine creamy ricotta, earthy mushrooms, and bright spinach, making for a delightful and healthy meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 4 medium zucchinis
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
- 1/2 cup grated Parmesan cheese
- 1 garlic clove, minced
- Salt and pepper to taste
- Olive oil
- 1 teaspoon Italian seasoning
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) to create the perfect baking environment for our zucchini boats.
- Cut the zucchinis in half lengthwise. Using a spoon, gently scoop out the center to create little boats, leaving enough flesh to keep them sturdy.
- Sauté the minced garlic and diced mushrooms in a skillet with olive oil over medium heat until tender and fragrant, about 5 minutes.
- Toss in the fresh spinach and allow it to wilt down, stirring it into the mushrooms and garlic.
- Combine the sautéed mixture with ricotta, Parmesan, Italian seasoning, salt, and pepper in a bowl. Stir until well mixed.
- Spoon the ricotta mixture into each zucchini boat, packing them lightly.
- Bake the stuffed zucchinis on a baking sheet for 25-30 minutes, until tender and tops are slightly golden.
- Remove from the oven and garnish with fresh parsley before serving.
Notes
These stuffed zucchini are versatile and can be served as an appetizer, side dish, or light main course. Feel free to customize the filling to your taste!
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg