Description
A healthy and flavorful vegetarian dish featuring zucchini boats stuffed with a savory mixture of spinach, mushrooms, and ricotta cheese, perfect as a main course or side.
Ingredients
Units
Scale
- 4 medium zucchinis, halved lengthwise
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup chopped mushrooms
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C). Scoop out the center of the zucchini halves using a spoon, leaving about 1/4 inch of flesh to create boats. Set aside the scooped flesh.
- Heat olive oil in a skillet over medium heat. Add onions and cook until translucent, about 3 minutes.
- Add garlic and mushrooms and cook until mushrooms release their moisture and begin to brown, about 5 minutes.
- Stir in the scooped zucchini flesh and chopped spinach. Cook until spinach wilts and moisture evaporates, about 3 minutes. Season with salt, pepper, and nutmeg. Remove from heat.
- Let the mixture cool slightly, then stir in ricotta and Parmesan cheese.
- Arrange zucchini boats on a baking dish and fill each with the spinach-mushroom-ricotta mixture.
- Sprinkle mozzarella cheese evenly over the top of the stuffed zucchinis.
- Bake for 20-25 minutes, until zucchini is tender and cheese is melted and golden.
- Cool slightly before serving.
Notes
- You can prepare the stuffing in advance and refrigerate until ready to bake.
- Add red pepper flakes for a bit of heat.
- Use part-skim ricotta and mozzarella for a lighter version.
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 30mg