Description
Indulge in these flavorful Spinach, Mushroom, and Ricotta Stuffed Zucchini boats that are packed with savory goodness. A perfect vegetarian dish that’s easy to make and impressively delicious!
Ingredients
Scale
Zucchini:
- 4 medium zucchini, halved lengthwise and scooped out
Filling:
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chopped mushrooms
- 2 cups fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and grease a baking dish.
- Sauté Vegetables: In a skillet, sauté onion in olive oil until softened. Add garlic, mushrooms, and cook until mushrooms brown. Stir in spinach until wilted.
- Prepare Filling: Combine mushroom-spinach mixture with ricotta, Parmesan, salt, pepper, oregano, and red pepper flakes.
- Fill Zucchini: Spoon mixture into zucchini boats and place in baking dish. Top with mozzarella.
- Bake: Bake for 20–25 minutes until zucchini is tender and cheese is melted.
- Serve: Serve warm and enjoy!
Notes
- You can add cooked quinoa or ground turkey for extra protein.
- Substitute kale or chard for spinach if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 210
- Sugar: 4g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 35mg
