Zucchini Boats Stuffed with Spinach, Mushroom, and Ricotta

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Why You’ll Love This Recipe

  • Low in Calories: Each serving is low in calories, making it a great option for those watching their intake.
  • Nutrient-Rich: Packed with vitamins and minerals from fresh vegetables and ricotta cheese.
  • Quick and Easy: With a total cook time of under 30 minutes, it’s perfect for busy weeknights.
  • Versatile: Easily adaptable with your favorite vegetables or seasonings.

Ingredients

  • 2 medium zucchini
  • ½ cup low-fat ricotta cheese
  • 2 cups fresh spinach (or ¼ cup defrosted frozen spinach)
  • ½ cup sliced mushrooms
  • 1 teaspoon minced garlic
  • Cooking spray
  • Additional seasonings if desired

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Filling: Spray a pan with cooking spray and sauté the mushrooms until they begin to soften. Add the minced garlic and spinach, cooking until the spinach is wilted. Remove from heat and stir in the ricotta cheese.
  2. Prepare the Zucchini: Cut the zucchini lengthwise and scoop out the seeds to create a boat shape. Place the zucchini halves on a baking sheet.
  3. Stuff the Zucchini: Spoon the mushroom, spinach, and ricotta mixture into each zucchini boat, distributing evenly.
  4. Bake: Preheat the oven or air fryer to 350°F (175°C). Bake the stuffed zucchini for 6-8 minutes, until the zucchini is tender.

Servings and Timing

  • Servings: This recipe makes 4 servings.
  • Preparation Time: Approximately 15 minutes.
  • Cooking Time: 6-8 minutes.
  • Total Time: Approximately 25 minutes.

Variations

  • Cheese Options: Substitute ricotta with cottage cheese or add shredded mozzarella on top for extra cheesiness.
  • Additional Vegetables: Incorporate bell peppers, onions, or tomatoes into the filling for added flavor and nutrition.
  • Protein Addition: Add cooked ground turkey or chicken to the filling for a heartier meal.

Storage/Reheating

  • Storage: Place leftovers in an airtight container and refrigerate for up to 3 days.
  • Reheating: Reheat in the oven at 350°F (175°C) for 10-12 minutes or in the microwave until warmed through.

FAQs

What can I use instead of ricotta cheese?

You can substitute ricotta with cottage cheese or goat cheese for a different flavor profile.

Can I make this recipe vegan?

Yes, use plant-based ricotta alternatives and ensure all other ingredients are vegan-friendly.

How do I prevent the zucchini from becoming too soft?

Avoid overbaking and consider pre-salting the zucchini to draw out excess moisture before stuffing.

Can I freeze stuffed zucchini boats?

It’s not recommended, as zucchini can become watery upon thawing.

What side dishes pair well with this recipe?

A fresh green salad or quinoa salad complements the flavors nicely.

How can I add more protein to this dish?

Incorporate cooked lentils or quinoa into the filling for a protein boost.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I use frozen spinach?

Yes, just ensure it’s fully thawed and excess water is squeezed out before cooking.

How do I know when the zucchini is done?

The zucchini should be tender when pierced with a fork but not mushy.

Can I prepare this dish in advance?

Yes, assemble the stuffed zucchini ahead of time and bake just before serving.

Conclusion

These Zucchini Boats stuffed with Spinach, Mushroom, and Ricotta are a versatile and nutritious addition to your meal rotation. Easy to prepare and customizable, they make for a satisfying dish that’s sure to please. Enjoy experimenting with different fillings and flavors to make it your own.

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Zucchini Boats Stuffed with Spinach, Mushroom, and Ricotta

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  • Author: Isabella
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
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Description

These Zucchini Boats stuffed with Spinach, Mushroom, and Ricotta are a quick, nutritious, and low-calorie dish perfect for lunch or dinner. Packed with fresh vegetables, creamy ricotta cheese, and customizable flavors, this recipe is easy to prepare and naturally gluten-free.

 

Ingredients

  • 2 medium zucchini
  • ½ cup low-fat ricotta cheese
  • 2 cups fresh spinach (or ¼ cup defrosted frozen spinach)
  • ½ cup sliced mushrooms
  • 1 teaspoon minced garlic
  • Cooking spray
  • Additional seasonings (optional)

Instructions

  • Prepare the Filling:
    Spray a pan with cooking spray and sauté the mushrooms until softened. Add minced garlic and spinach, cooking until the spinach wilts. Remove from heat and mix in ricotta cheese.
  • Prepare the Zucchini:
    Slice the zucchini lengthwise and scoop out seeds to form boat shapes. Arrange the zucchini halves on a baking sheet.
  • Stuff the Zucchini:
    Fill each zucchini boat with the mushroom, spinach, and ricotta mixture.
  • Bake:
    Preheat the oven or air fryer to 350°F (175°C). Bake for 6-8 minutes or until the zucchini is tender.

Notes

  • Use plant-based ricotta for a vegan version.
  • Add cooked ground meat or lentils for more protein.
  • Avoid overbaking to maintain zucchini texture.
  • Prep Time: 15 minutes
  • Cook Time: 6-8 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

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