Description
A delightful and healthy vegetarian dish, these Spinach, Mushroom, and Ricotta Stuffed Zucchini boats are a flavorful main course that’s low-carb and satisfying. The zucchini halves are filled with a savory mixture of mushrooms, spinach, ricotta, and Parmesan, then baked to perfection with a cheesy topping. Easy to make and perfect for a weeknight dinner.
Ingredients
Scale
Zucchini:
- 4 medium zucchini, halved lengthwise and scooped out
Filling:
- 1 tbsp olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chopped mushrooms
- 2 cups fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese (optional for topping)
- 1/2 tsp dried Italian herbs
- Salt and black pepper to taste
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and prepare a baking dish.
- Prepare Zucchini: Scoop out zucchini centers, place in dish cut side up.
- Make Filling: Sauté onion, garlic, mushrooms, and spinach. Combine with ricotta, Parmesan, herbs, salt, and pepper.
- Fill Zucchini: Spoon filling into zucchini boats, top with mozzarella if desired.
- Bake: Bake for 20–25 minutes until zucchini is tender and cheese is melted.
- Serve: Let cool slightly before serving.
Notes
- This dish is low-carb and vegetarian.
- You can prepare the filling in advance and refrigerate for up to 24 hours before baking.
- Serve with a side salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 220
- Sugar: 5 g
- Sodium: 290 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 35 mg
