Description
Enjoy a delicious and healthy meal with these Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats that are easy to prepare.
Ingredients
Scale
- 4 medium zucchinis
- 1 tablespoon olive oil
- 1 cup mushrooms, chopped
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cut zucchinis in half lengthwise and scoop out the center to create boats.
- Heat olive oil in a skillet over medium heat. Add mushrooms and sauté until softened.
- Add spinach to the skillet and cook until wilted.
- In a bowl, combine the cooked mushrooms and spinach with ricotta, garlic powder, onion powder, salt, and pepper.
- Stuff the zucchini boats with the ricotta mixture and place them in a baking dish.
- Top with grated Parmesan cheese.
- Bake for 25-30 minutes or until the zucchinis are tender.
Notes
- Feel free to add additional spices or herbs for more flavor.
- These can be made ahead of time and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed zucchini halves
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Spinach, Mushroom, Ricotta, Zucchini, Boats, Easy, Recipe