Description
Indulge in the delightful flavors of Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats—a wholesome dish perfect for any occasion. These zucchini boats are filled with a creamy blend of ricotta cheese, earthy mushrooms, and fresh spinach, making them both nutritious and satisfying. They are easy to prepare and can be served as a light dinner or an impressive appetizer. Enjoy their versatility by pairing them with salads, garlic bread, or even customizing the filling to your liking. This low-carb option is not only delicious but also a great way to incorporate more vegetables into your meals.
Ingredients
- 4 medium zucchinis
- 1 tbsp olive oil
- 1 cup diced mushrooms
- 2 cups fresh spinach
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 clove minced garlic
- Salt and pepper to taste
- 1/2 tsp dried oregano
Instructions
- Preheat your oven to 375°F (190°C) and prepare a baking sheet with the halved zucchinis cut side up.
- In a skillet, heat olive oil over medium heat. Sauté the diced mushrooms until softened, about 5 minutes. Add minced garlic and fresh spinach; cook until wilted.
- Remove from heat and mix in ricotta cheese, Parmesan cheese, oregano, salt, and pepper until well combined.
- Generously fill each hollow zucchini half with the mushroom-spinach mixture.
- Bake for 20-25 minutes or until the zucchinis are tender and the filling is slightly golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed zucchini boat (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
Keywords: For added flavor, consider mixing in herbs like basil or thyme into the filling. You can substitute cottage cheese for ricotta if you prefer a different texture.