Description
Spinach, mushroom, and ricotta stuffed zucchini boats are a delightful, healthy dish that combines fresh flavors and comforting textures. This vibrant recipe is perfect for summer gatherings or cozy weeknight dinners, offering an explosion of taste in every bite. With a creamy ricotta filling nestled in tender zucchini halves, you’ll create a dish that not only pleases the palate but also adds a burst of color to your table. Get ready for compliments from family and friends as they savor every delicious mouthful!
Ingredients
- 2 medium zucchinis
- 2 cups fresh spinach, chopped
- 1 cup cremini mushrooms, diced
- 1 cup ricotta cheese
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt & pepper to taste
- Juice of ½ lemon
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the centers.
- In a skillet over medium heat, warm olive oil and sauté garlic and mushrooms until tender (about 5 minutes).
- Add spinach and Italian seasoning; cook until wilted (2-3 minutes).
- Remove from heat; stir in ricotta, half the Parmesan, salt, pepper, and lemon juice.
- Stuff zucchini halves with the filling mixture and top with remaining Parmesan.
- Bake on a parchment-lined tray for 25-30 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini boat (150g)
- Calories: 220
- Sugar: 2g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 30mg
Keywords: For added flavor, consider incorporating feta cheese or red pepper flakes for some heat. You can also use leftover cooked chicken for extra protein. These stuffed zucchini boats can be prepped ahead of time; just store them in the fridge before baking.