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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Spinach Mushroom Ricotta Stuffed Zucchini Boats: A Healthy Delight

Enjoy a delicious and healthy recipe with these Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats, perfect for any meal.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 medium zucchinis
  • 2 cups fresh spinach, chopped
  • 1 cup mushrooms, diced
  • 1 cup ricotta cheese
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup parmesan cheese, grated
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt to taste
  • Pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice the zucchinis in half lengthwise and scoop out the centers.
  3. In a skillet, sauté the garlic and mushrooms until soft.
  4. Add spinach and cook until wilted.
  5. In a bowl, combine the sautéed mixture with ricotta, mozzarella, parmesan, and seasonings.
  6. Stuff the zucchini halves with the mixture.
  7. Place stuffed zucchinis on a baking sheet and bake for 25-30 minutes.
  8. Serve warm.

Notes

  • Can be made ahead and stored in the refrigerator.
  • Customize by adding other vegetables.
  • Author: Souzan
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Vegetarian
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Gluten-Free

Nutrition

  • Serving Size: 1 stuffed zucchini half
  • Calories: 270
  • Sugar: 2g
  • Sodium: 450mg
  • Fat: 16g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 3g
  • Protein: 16g
  • Cholesterol: 40mg

Keywords: Spinach, Mushroom, Ricotta, Stuffed Zucchini, Healthy Recipes