Description
These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a delightful and healthy dish that combines fresh vegetables with creamy cheese, making them perfect for a light lunch or dinner.
Ingredients
Scale
- 2 medium zucchini
- 1 tablespoon extra virgin olive oil
- 2 cups fresh spinach (or ¼ cup defrosted frozen spinach)
- ½ cup sliced mushrooms
- 1 teaspoon minced garlic
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese (plus extra for topping)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Prepare the Zucchini:
- Preheat your oven to 375°F (190°C).
- Cut the zucchini in half lengthwise and scoop out the seeds using a spoon, creating a hollow boat. Place the zucchini halves on a baking sheet, cut side up, and drizzle with olive oil. Lightly season with salt and pepper. Bake in the preheated oven for about 10 minutes while preparing the filling.
- Cook the Filling:
- In a large skillet, heat the extra virgin olive oil over medium heat. Add the sliced mushrooms and sauté for about 3-4 minutes until they are softened.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Stir in the fresh spinach (or defrosted frozen spinach) and cook until wilted, about 2-3 minutes. Remove from heat.
- Mix the Cheese Filling:
- In a bowl, combine the sautéed spinach and mushrooms with ricotta cheese, ½ cup of shredded mozzarella cheese, salt, black pepper, and Italian seasoning. Mix until well combined.
- Stuff the Zucchini:
- Remove the zucchini from the oven and fill each hollowed-out half with the spinach and mushroom mixture. Sprinkle additional mozzarella cheese on top of each stuffed zucchini.
- Bake:
- Return the stuffed zucchini to the oven and bake for an additional 15-20 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
- Serve:
- Remove from the oven, garnish with fresh basil or parsley, and serve warm.
Notes
These stuffed zucchini boats are a delicious and healthy dish, packed with flavor and perfect for a light lunch or dinner!
- Prep Time: 15 mins
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg