Description
Indulge in the delightful experience of Spinach Mushroom Ricotta Stuffed Zucchini Boats. These tender zucchini halves are loaded with a creamy, savory filling that combines fresh spinach, earthy mushrooms, and rich ricotta cheese. Perfect for a cozy family dinner or an elegant gathering, this dish is not only visually stunning but also a flavorful sensation that everyone will enjoy.
Ingredients
Scale
- 4 medium zucchini (about 1.5 lbs)
- 2 cups fresh spinach (chopped)
- 1 cup button mushrooms (sliced)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut zucchini in half lengthwise and scoop out seeds to create boats.
- In a skillet, heat olive oil over medium heat; add minced garlic and sauté until fragrant.
- Add chopped spinach and sliced mushrooms; cook until soft.
- In a bowl, mix sautéed veggies with ricotta, Parmesan, Italian seasoning, salt, and pepper until combined.
- Generously fill each zucchini boat with the mixture.
- Place stuffed zucchini on a baking sheet and bake for 25-30 minutes until tender but firm.
- Garnish with additional Parmesan if desired; serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini half (120g)
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg