Description
Delicious zucchini boats filled with a savory mixture of spinach, mushrooms, and ricotta cheese, showcasing the beauty of vegetables.
Ingredients
Scale
- 2 medium zucchinis
- 1/2 cup low-fat ricotta cheese
- 2 cups fresh spinach (or ¼ cup defrosted frozen spinach)
- ½ cup sliced mushrooms
- 1 teaspoon minced garlic
- Cooking spray
- Additional seasonings as desired
Instructions
- Preheat your oven to 350°F.
- Spray a pan with cooking spray and heat over medium.
- Add sliced mushrooms and cook until tender.
- Introduce minced garlic and spinach, cooking for a few minutes.
- Remove from heat and stir in ricotta until mixed.
- Slice zucchinis lengthwise and scoop out the seeds.
- Spoon the filling into the zucchini halves.
- Bake in the oven for 6 to 8 minutes.
Notes
Feel free to customize with different vegetables like bell peppers or kale for added flavor.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg
Keywords: zucchini boats, stuffed zucchini, spinach ricotta, vegetarian recipes, healthy meals