Description

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Delight your taste buds with these Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats! This Mediterranean-inspired dish is packed with nutrients and flavor, featuring tender zucchini filled with creamy ricotta, earthy mushrooms, and fresh spinach. Perfect as a vegetarian main course or a light side dish, it’s a meal that’s as wholesome as it is delicious. Ready in just 40 minutes, these boats are sure to impress at any dinner table!

4 medium zucchini, halved and scooped
1 tbsp olive oil
2 cloves garlic, minced
1 small onion, chopped
1 cup mushrooms, chopped
2 cups spinach, chopped
1 cup ricotta cheese
¼ cup Parmesan cheese, grated
¼ tsp red pepper flakes (optional)
Salt and pepper to taste
Fresh basil (optional)

Directions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Scoop zucchini halves into boats.
3. Sauté garlic and onion in olive oil, add mushrooms, cook until soft.
4. Stir in spinach; once wilted, mix in ricotta and Parmesan. Season to taste.
5. Fill zucchini with the mixture, bake for 20-25 minutes.
6. Garnish with basil, serve warm.

Prep Time: 15 mins
Kcal: 250 per serving