Description
Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a healthy and flavorful dish packed with nutrients.
Ingredients
Scale
- 4 medium zucchinis
- 2 cups fresh spinach
- 1 cup mushrooms, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the center.
- In a skillet, heat olive oil over medium heat. Add garlic, spinach, and mushrooms. Cook until softened.
- In a bowl, mix the cooked vegetables with ricotta cheese, salt, pepper, and Italian seasoning.
- Stuff the zucchini halves with the ricotta mixture.
- Top with shredded mozzarella cheese.
- Place in a baking dish and bake for 25-30 minutes until zucchinis are tender and cheese is bubbly.
Notes
- Adjust seasoning to your taste.
- Serve with a side salad for a complete meal.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Spinach, Mushroom, Ricotta, Zucchini, Healthy Recipe