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
