Description
A healthy and flavorful recipe for zucchini boats filled with a creamy mixture of spinach, mushrooms, and ricotta cheese, baked until tender and golden.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, diced
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 1/2 cup marinara sauce (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the center with a spoon to create boats.
- Heat olive oil in a skillet over medium heat. Add garlic and diced mushrooms; sauté until mushrooms are tender.
- Add chopped spinach to the skillet and cook until wilted. Season with salt, pepper, and Italian seasoning.
- In a mixing bowl, combine the sautéed vegetables with ricotta cheese and half of the Parmesan cheese. Mix well.
- Fill each zucchini boat with the ricotta mixture, pressing gently.
- Place the stuffed zucchinis in a baking dish. If using marinara sauce, spoon it over the top.
- Sprinkle the remaining Parmesan cheese over the stuffed zucchinis.
- Bake for 25-30 minutes, until zucchinis are tender and cheese is golden.
- Let cool slightly before serving.
Notes
- For a richer flavor, add more garlic or fresh herbs.
- You can substitute other cheeses for the ricotta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 30mg
Keywords: Spinach Mushroom Ricotta Stuffed Zucchini, Spinach Mushroom Ricotta Filling, Easy Spinach Mushroom Ricotta Stuffed Recipe, Vegetarian Spinach Mushroom Ricotta Stuffed