Description
These Spinach Mushroom and Ricotta Stuffed Zucchini Boats are a delicious and healthy way to enjoy a flavorful meal packed with veggies and cheese. Perfect for a satisfying lunch or dinner!
Ingredients
Units
Scale
Zucchini Boats:
- 4 medium zucchinis, halved lengthwise and scooped
- 2 tablespoons olive oil
Filling:
- 2 cups mushrooms, finely chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon chili flakes (optional)
Topping:
- 1/2 cup shredded mozzarella cheese
- Fresh basil or parsley for garnish
Instructions
- Preheat oven: Preheat the oven to 190°C (375°F).
- Prepare zucchini: Place zucchini halves on a baking dish and lightly brush with olive oil.
- Cook filling: Heat olive oil in a skillet, sauté mushrooms until moisture evaporates. Add garlic, spinach, cook until wilted, then remove from heat.
- Mix filling: Combine mushroom-spinach mixture with ricotta, Parmesan, salt, pepper, Italian seasoning, and chili flakes in a bowl.
- Fill zucchini boats: Spoon the filling into the zucchini boats.
- Add topping: Sprinkle mozzarella cheese over the boats.
- Bake: Bake for 20–25 minutes until zucchini is tender and cheese is melted and golden.
- Garnish and serve: Garnish with fresh basil or parsley, then serve warm.
Notes
- You can customize the filling by adding other vegetables or herbs of your choice.
- For a spicier kick, increase the amount of chili flakes or add a dash of hot sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 boat
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg
