Description

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a delightful and healthy dish that brings together the earthy flavors of mushrooms and fresh spinach with creamy ricotta. Ideal for any occasion, these zucchini boats are not only visually appealing but also packed with nutrients, making them a perfect choice for a light weeknight dinner or an impressive appetizer for your next gathering. Easy to prepare and customizable to your taste, this recipe will quickly become a family favorite.

Ingredients

Scale

2 medium zucchinis
1 cup fresh spinach, chopped
1 cup mushrooms, diced
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 clove garlic, minced
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Preheat your oven to 375°F (190°C).
Slice zucchinis in half lengthwise and scoop out the centers to create boats. Lightly salt the insides.
In a skillet, heat olive oil over medium heat. Sauté garlic and mushrooms until soft; add spinach until wilted. Season with salt and pepper.
Mix in ricotta and Parmesan once cooled slightly.
Stuff each zucchini half generously with the filling.
Place in a baking dish covered with foil and bake for 25 minutes; uncover for the last 10 minutes to brown.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 stuffed zucchini half (120g)
Calories: 185
Sugar: 3g
Sodium: 350mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 9g
Cholesterol: 30mg

Keywords: For added flavor, consider incorporating herbs like basil or oregano into the filling. If you're looking to make this dish dairy-free, substitute ricotta with cashew cheese or tofu. Feel free to experiment by adding other vegetables or spices based on your preference.