Description
These vegetarian zucchini boats are stuffed with creamy ricotta, sautéed mushrooms, and spinach perfect for a healthy, flavorful dinner.
Ingredients
3 medium zucchinis
1 cup ricotta cheese
1 cup mushrooms, finely chopped
1 cup fresh spinach
1/2 cup shredded mozzarella cheese
2 garlic cloves, minced
1 tbsp olive oil
1/2 tsp dried oregano
1/4 tsp chili flakes (optional)
Salt and pepper to taste
Instructions
1. Preheat oven to 375°F (190°C).
2. Slice zucchinis in half lengthwise and scoop out centers.
3. Salt zucchinis and let sit 10 minutes, then pat dry.
4. Heat olive oil in pan, sauté garlic and mushrooms until soft.
5. Add spinach, cook until wilted. Remove from heat.
6. In a bowl, mix ricotta, cooked vegetables, and seasoning.
7. Fill zucchini boats with mixture. Top with mozzarella.
8. Place in baking dish and bake for 25 minutes until golden.
9. Let cool 5 minutes before serving.
Notes
You can use cottage cheese instead of ricotta for a lighter option.
Add sun-dried tomatoes or pesto for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
Keywords: zucchini boats, ricotta stuffed zucchini, vegetarian dinner