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Description
A simple and healthy recipe for stuffed zucchini boats filled with spinach, mushrooms, and ricotta cheese.
Ingredients
Scale
- 2 large zucchinis
- 1 tablespoon olive oil
- 1 cup chopped mushrooms
- 2 cloves garlic, minced
- 10 ounces frozen spinach, thawed and squeezed dry
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise. Scoop out the seeds and some of the flesh to create a boat shape, leaving about a 1/4-inch border. Chop the scooped-out zucchini flesh and set aside.
- Heat olive oil in a skillet over medium heat. Add the chopped mushrooms and cook until softened, about 5 minutes.
- Add the minced garlic and chopped zucchini flesh to the skillet. Cook for another 3-4 minutes until tender.
- Stir in the thawed and squeezed spinach. Cook for 2 minutes until heated through. Remove from heat.
- In a bowl, combine the ricotta cheese, Parmesan cheese, salt, and pepper. Stir in the cooked vegetable mixture.
- Fill the zucchini boats with the ricotta mixture.
- Top each stuffed zucchini with breadcrumbs.
- Place the stuffed zucchinis on a baking sheet.
- Bake for 25-30 minutes, or until the zucchini is tender and the topping is golden brown.
Notes
- You can add a pinch of nutmeg to the ricotta mixture for extra flavor.
- Fresh spinach can be used; sauté it until wilted before adding to the mixture.
- Grated mozzarella cheese can be added on top for extra cheesiness.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg