Description
Delightful zucchini boats filled with a creamy ricotta, spinach, and mushroom mixture, baked to perfection.
Ingredients
Scale
- 2 medium zucchinis
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the zucchinis by cutting them in half lengthwise and scooping out the center to create boats.
- Sauté in a skillet with olive oil, adding garlic, mushrooms, and spinach until tender (5-7 minutes).
- Make the filling by combining sautéed vegetables with ricotta, half of the Parmesan, salt, pepper, and Italian seasoning.
- Stuff each zucchini half with the ricotta mixture, pressing down slightly.
- Bake for 25-30 minutes until zucchinis are tender and tops are lightly golden.
- Garnish with fresh basil before serving.
Notes
Prepare the filling a day in advance for convenience. Overcooking the zucchinis may lead to mushiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: zucchini, stuffed zucchini, ricotta, spinach, healthy recipe