Description
Indulge in the vibrant flavors of Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats. These delightful veggie boats combine the earthiness of sautéed mushrooms, the freshness of spinach, and creamy ricotta, all nestled in tender zucchini shells. Perfect for a quick weeknight meal or an impressive dinner party dish, they are not only delicious but also packed with nutrients. With just 15 minutes of prep time and a few simple steps, you can create a wholesome meal that caters to various dietary preferences. Serve them warm as a main course alongside a fresh salad or pair them with your favorite dipping sauces. These stuffed zucchini boats are sure to become a staple in your kitchen!
Ingredients
- 4 medium zucchini
- 1 small onion
- 2 cloves garlic
- 8 oz mushrooms
- 3 cups fresh spinach
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut zucchini in half lengthwise and scoop out the flesh to create boats.
- Drizzle with olive oil and season with salt and pepper.
- Sauté chopped onion and garlic in a skillet until fragrant.
- Add chopped mushrooms and cook until browned; then stir in spinach until wilted.
- Combine mushroom-spinach mixture with ricotta and half of Parmesan; season to taste.
- Fill each zucchini boat with the ricotta mixture and top with remaining cheeses.
- Bake covered for 20 minutes, then uncover and bake for an additional 10-15 minutes until golden.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini boat (approximately 130g)
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg