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Zucchini Boats Stuffed with Spinach Mushroom Ricotta

Zucchini Boats Stuffed with Spinach Mushroom Ricotta

Zucchini Boats Stuffed with Spinach Mushroom Ricotta is a delicious and healthy way to enjoy vegetables, packed with flavor and nutrients.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Main Dish
Cuisine Italian
Servings 2 boats
Calories 200 kcal

Equipment

  • pan
  • Oven

Ingredients
  

Cheese and Vegetables

  • ½ cup low fat Ricotta cheese
  • 2 medium zucchini cut lengthwise
  • 2 cups fresh spinach or ¼ cup defrosted frozen spinach
  • ½ cup sliced mushrooms
  • 1 teaspoon minced garlic
  • additional seasonings if desired
  • cooking spray

Instructions
 

Cooking Instructions

  • Add cooking spray to pan and cook down the mushrooms.
  • When almost done, add garlic and fresh or frozen (drained/squeezed out) spinach, cook for a few minutes.
  • Remove from heat and stir in the crumbled ricotta cheese.
  • Scoop out seeds from center of zucchini (cut lengthwise).
  • Spoon the mushroom and spinach ricotta mixture on top of the zucchini.
  • Bake for 6-8 minutes at 350°F. Air fryer or oven preheated.
  • Don't these look so terrific, yummy way to get some veggies in.

Notes

Perfectly suited as a healthy appetizer or main dish.

Nutrition

Serving: 1boatCalories: 200kcalCarbohydrates: 15gProtein: 11gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 300mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 1200IUVitamin C: 15mgCalcium: 150mgIron: 2mg
Keyword Healthy Eating, Mushroom Dish, spinach ricotta, Stuffed Zucchini, vegetarian recipe, Zucchini Boats
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