Description
Deliciously stuffed zucchini boats filled with spinach, mushrooms, and ricotta cheese, perfect for a healthy comfort meal.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the center to create boats.
- In a skillet, heat olive oil over medium heat and sauté garlic and mushrooms until softened.
- Add chopped spinach and cook until wilted.
- In a bowl, combine the sautéed mixture with ricotta, mozzarella, Parmesan, salt, and pepper.
- Fill the zucchini boats with the mixture and place them in a baking dish.
- Bake for 25-30 minutes until the zucchini is tender and the cheese is bubbly.
- Garnish with fresh basil and serve immediately.
Notes
For extra flavor, add herbs like thyme or oregano to the filling. You can also swap ricotta for cottage cheese or add cooked ground turkey for more protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg