Description
A healthy and flavorful dish featuring zucchini stuffed with ricotta, spinach, and roasted tomatoes.
Ingredients
Scale
- 3 medium zucchinis (~600 g), halved lengthwise and scooped out
- 1 cup cherry tomatoes (150 g), halved
- 1 tbsp olive oil (15 ml)
- 2 garlic cloves, minced
- 2 cups fresh spinach (60 g)
- 1 cup ricotta cheese (250 g)
- 1/4 cup grated Parmesan (25 g)
- 1/2 tsp dried oregano (1 g)
- Salt and pepper, to taste
- Fresh basil, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Place the zucchini halves on a baking sheet and brush them lightly with olive oil. Bake for 10 minutes to soften them slightly.
- Meanwhile, heat olive oil in a skillet. Add the minced garlic, spinach, and cherry tomatoes. Cook for about 3-4 minutes until the spinach wilts and the tomatoes soften.
- In a bowl, combine the ricotta cheese, grated Parmesan, dried oregano, salt, and pepper. Fold in the cooked spinach and tomato mixture.
- Spoon the filling into the zucchini boats. Return the stuffed zucchini to the oven and bake for another 15-20 minutes until golden and heated through.
- Garnish with fresh basil before serving.
Notes
Great as an appetizer or a light meal. These stuffed zucchini boats can be customized with different vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg
Keywords: zucchini boats, vegetarian recipe, healthy meal