Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Enjoy a cozy evening with Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats. These delightful veggie boats are filled with a creamy mixture of ricotta, earthy mushrooms, and fresh spinach, all baked to golden perfection. This dish is not only visually appealing but also packed with flavors that will impress family and friends. Perfect for a weeknight dinner or special occasion, these zucchini boats promise satisfaction without the fuss.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 medium zucchini
- 3 cups fresh spinach
- 1 cup chopped cremini mushrooms
- 1 cup whole milk ricotta cheese
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- Slice zucchini in half lengthwise and scoop out the insides to create boats.
- In a skillet over medium heat, add olive oil and sauté garlic for 1 minute. Add mushrooms and cook until softened (about 5 minutes). Then, add spinach until wilted (about 2 minutes).
- In a bowl, mix sautéed veggies with ricotta cheese and season with salt and pepper.
- Fill each zucchini half with the mixture and top with grated Parmesan.
- Bake in the oven for 25-30 minutes until zucchini is tender and tops are golden brown.
Nutrition
- Serving Size: 1 zucchini boat (approximately 150g)
- Calories: 210
- Sugar: 3g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 30mg
Keywords: - For added flavor, consider mixing in herbs like basil or oregano. - You can substitute ricotta with feta cheese for a tangy twist. - Leftovers can be stored in an airtight container in the fridge for up to three days.