Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Delight in the vibrant flavors of Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats. These delightful zucchini halves are filled with a savory mixture of sautéed spinach, earthy mushrooms, and creamy ricotta cheese, then topped with melted mozzarella and Parmesan for a golden finish. Perfect for any meal occasion, these stuffed zucchinis can be served as a hearty main dish or a stunning side. With their nutritious ingredients and easy preparation methods, you can impress your family and friends while keeping your meals healthy and delicious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 4 medium zucchinis
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.
- In a skillet, heat olive oil over medium heat. Sauté garlic and mushrooms until soft, then add spinach until wilted. Remove from heat.
- In a mixing bowl, combine ricotta cheese, sautéed vegetables, Parmesan cheese, Italian seasoning, salt, and pepper.
- Fill each zucchini half with the ricotta mixture.
- Place on a baking sheet and top with shredded mozzarella cheese.
- Bake for 25-30 minutes until zucchinis are tender and cheese is bubbly.
Nutrition
- Serving Size: 1 zucchini boat (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg