Description
Tender zucchini boats filled with a savory mixture of spinach, mushrooms, and creamy ricotta cheese, baked to perfection for a delicious and healthy meal.
Ingredients
Scale
- 4 medium zucchini, halved lengthwise and seeds scooped out
- 2 tbsp olive oil
- 2 cups mushrooms, finely chopped
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Place the zucchini halves cut-side up on a baking sheet and brush lightly with olive oil. Season with salt and pepper.
- Bake the zucchini for 10 minutes to soften slightly.
- In a skillet, heat olive oil over medium heat. Sauté mushrooms and garlic for 5 minutes until softened. Add spinach and cook until wilted.
- Remove from heat and stir in ricotta cheese, Parmesan cheese, Italian seasoning, salt, and pepper.
- Stuff the zucchini halves with the spinach-mushroom-ricotta mixture. Top each with mozzarella cheese.
- Bake for 20–25 minutes until zucchini is tender and cheese is melted and golden.
- Serve warm, garnished with extra Parmesan if desired.
Notes
- You can add cooked quinoa or rice to the filling for extra heartiness.
- Try swapping ricotta with cottage cheese for a lighter version.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 zucchini half
- Calories: 190
- Sugar: 4g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: stuffed zucchini, spinach and mushroom boats, ricotta stuffed zucchini, vegetarian main dish