Description
Delicious zucchini boats stuffed with a savory mixture of spinach, mushrooms, and ricotta cheese, topped with mozzarella and Parmesan.
Ingredients
- 2 medium zucchinis
- 1 tablespoon olive oil
- 1 cup mushrooms, diced
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil, chopped (for garnish)
Instructions
- Preheat the oven to 375°F.
- Slice the zucchinis in half lengthwise and scoop out the center using a spoon, creating boats. Place the zucchini halves on a baking sheet.
- In a skillet, heat the olive oil over medium heat. Add the diced mushrooms and sauté for about 5 minutes until they are soft.
- Add the chopped spinach and cook for an additional 2-3 minutes until wilted. Remove from heat.
- In a mixing bowl, combine the sautéed mushrooms and spinach with ricotta cheese, half of the mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, pepper, and red pepper flakes. Mix until well combined.
- Spoon the filling into each zucchini boat, packing it in gently. Sprinkle the remaining mozzarella cheese on top of the stuffed zucchinis.
- Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes. Garnish with fresh basil before serving.
Notes
- For a meatier option, add cooked ground turkey or sausage to the filling.
- Try adding different herbs like oregano or thyme for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg