Description

A healthy and flavorful vegetarian dish featuring tender zucchini boats stuffed with a creamy spinach, mushroom, and ricotta filling, perfect for a light dinner or side.

Ingredients

Units Scale

4 medium zucchinis
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms, finely chopped
2 cups fresh spinach, chopped
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano
Salt and pepper to taste
1/4 teaspoon red pepper flakes (optional)
1/4 cup shredded mozzarella cheese (optional, for topping)

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Instructions

Preheat oven to 375°F (190°C).
Slice zucchinis in half lengthwise and scoop out the center flesh, leaving a shell about 1/4-inch thick. Set aside the scooped flesh and chop it finely.
Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent.
Add garlic and cook for another 30 seconds until fragrant.
Add mushrooms and chopped zucchini flesh. Cook until tender and moisture has evaporated, about 5-7 minutes.
Stir in spinach and cook until wilted. Remove from heat and let cool slightly.
In a bowl, combine the mushroom-spinach mixture with ricotta, Parmesan, oregano, salt, pepper, and red pepper flakes if using.
Spoon the mixture into the zucchini halves and place them in a baking dish.
Sprinkle with mozzarella cheese if desired.
Bake for 25-30 minutes, or until the zucchinis are tender and the tops are golden.
Serve warm.

Notes

You can substitute ricotta with cottage cheese for a lighter option.
Feel free to add herbs like basil or thyme for extra flavor.
Use a spoon or melon baller to easily hollow out the zucchini.

Nutrition

Serving Size: 1 stuffed zucchini half
Calories: 180
Sugar: 4g
Sodium: 260mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 9g
Cholesterol: 25mg