Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a healthy and delicious option for a light dinner or appetizer. The creamy ricotta and earthy mushrooms pair perfectly with fresh spinach, all packed into tender zucchini boats. A simple, flavorful dish that’s sure to impress!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course, Appetizer
- Method: Baking, Sautéing
- Cuisine: Mediterranean, Vegetarian
- Diet: Vegetarian
Ingredients
Scale
- 4 medium zucchinis, halved and hollowed
- 1 tbsp olive oil
- 1 cup mushrooms, diced
- 2 cups fresh spinach
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- Salt and pepper to taste
- 1/2 tsp dried oregano
Instructions
- Preheat your oven to 375°F (190°C). Arrange the hollowed zucchini halves on a baking sheet with the cut side facing up.
- In a skillet, warm the olive oil over medium heat. Add the diced mushrooms and sauté until they soften, about 5 minutes.
- Stir in the minced garlic and fresh spinach, cooking until the spinach has wilted down.
- Remove the skillet from the heat and stir in the ricotta cheese, grated Parmesan, and dried oregano. Season with salt and pepper, and mix thoroughly to combine all the ingredients.
- Spoon the mushroom and spinach mixture generously into each hollowed zucchini half, packing it in well.
- Bake for 20-25 minutes, until the zucchinis are tender and the filling is slightly golden.
Notes
- You can substitute the ricotta with cottage cheese for a lighter version.
- Add a sprinkle of extra Parmesan cheese on top for a cheesier finish before baking.
- These stuffed zucchinis can be served as a main dish or a side.
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 180 kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg