Description

Indulge in these delightful spinach mushroom and ricotta stuffed zucchini boats, a perfect blend of fresh ingredients that promises to satisfy your cravings while keeping it healthy. Each tender zucchini boat is filled with a creamy mixture of ricotta, savory mushrooms, and vibrant spinach, making this dish not just visually appealing but also packed with flavor. Perfect as an appetizer or a light main course, these zucchini boats are sure to impress at any gathering.

Ingredients

Scale

4 medium zucchinis (about 600g)
2 cups fresh baby spinach (60g)
1 cup sliced button mushrooms (70g)
1 cup ricotta cheese (240g)
½ cup grated parmesan cheese (50g)
2 cloves garlic, minced
2 tsp olive oil
1 tsp dried Italian herbs (basil and oregano)
Salt & pepper to taste

Instructions

Preheat the oven to 375°F (190°C). Slice zucchinis in half lengthwise and scoop out the flesh to create boats.
In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Add sliced mushrooms and spinach; cook until tender, about 5 minutes.
In a mixing bowl, combine sautéed veggies with ricotta, parmesan, dried herbs, salt, and pepper. Mix well.
Generously fill each zucchini half with the veggie-ricotta mixture.
Place stuffed zucchinis on a parchment-lined baking sheet and bake for 25-30 minutes or until tops are golden brown.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer/Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 stuffed zucchini boat (150g)
Calories: 210
Sugar: 3g
Sodium: 360mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 4g
Protein: 12g
Cholesterol: 30mg

Keywords: For added flavor, consider swapping spinach for kale or adding sun-dried tomatoes. Top with extra cheese before baking for a richer taste. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F for about 20 minutes.