Description
Healthy and flavorful zucchini boats filled with a creamy mixture of spinach, mushrooms, and ricotta cheese.
Ingredients
Scale
- 4 medium zucchinis (about 1 kg / 2.2 lbs)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 200 g (7 oz) mushrooms, finely chopped
- 150 g (5 oz) fresh spinach, chopped
- 250 g (1 cup) ricotta cheese
- 1/4 cup (25 g) grated Parmesan cheese
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1/2 cup (50 g) shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper.
- Slice the zucchinis in half lengthwise and scoop out the centers to create ‘boats’, leaving a thin shell. Set the scooped flesh aside.
- Heat the olive oil in a skillet over medium heat. Add the onion and garlic, and cook until softened.
- Stir in the mushrooms and chopped zucchini flesh, and cook until tender.
- Add the spinach and cook until wilted. Remove from heat and stir in the ricotta, Parmesan, oregano, salt, and pepper. Mix until well combined.
- Spoon the filling into the zucchini boats and arrange them in the baking dish. Sprinkle mozzarella on top.
- Bake for 25–30 minutes, until the zucchini is tender and the cheese is golden and bubbly.
Notes
Leftover stuffed zucchini boats can be stored in an airtight container in the refrigerator for up to 3 days. You can also customize the filling with different vegetables or cheeses.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Stuffed Zucchini, Ricotta Recipe, Healthy Dinner, Vegetarian Dish