Description
Delightful zucchini boats filled with a creamy spinach and mushroom ricotta mixture, perfect for a healthy and vibrant meal.
Ingredients
Scale
- 2 medium zucchini
- 1/2 cup low fat ricotta cheese
- 2 cups fresh spinach (or 1/4 cup defrosted frozen spinach)
- 1/2 cup sliced mushrooms
- 1 teaspoon minced garlic
- Cooking spray
- Additional seasonings if desired
Instructions
- Preheat oven to 350°F.
- Coat a pan with cooking spray over medium heat.
- Add sliced mushrooms and sauté until they soften.
- Mix in minced garlic and spinach, cooking until warm.
- Remove from heat and stir in ricotta cheese.
- Halve the zucchinis lengthwise and scoop out seeds to create boats.
- Spoon the filling into the hollowed zucchinis.
- Place on a baking sheet and bake for 6-8 minutes until zucchini is tender.
- Serve immediately and enjoy!
Notes
To prevent a watery filling, drain spinach well if using frozen. You can customize fillings based on personal preferences.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 20mg
Keywords: zucchini boats, stuffed zucchini, healthy recipe, vegetarian meal, easy dinner