Description
A delicious vegetarian dish featuring zucchini boats filled with a savory mixture of spinach, mushrooms, and creamy ricotta cheese.
Ingredients
Scale
- 4 medium zucchinis, halved and scooped out
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté garlic, mushrooms, and spinach until softened.
- In a bowl, mix the sautéed vegetables with ricotta and Parmesan cheese; season with salt and pepper.
- Stuff the mixture into the hollowed-out zucchinis and place on a baking sheet.
- Bake for 25-30 minutes until zucchinis are tender.
Notes
For a vegan version, substitute ricotta with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian
Nutrition
- Calories: 250
- Sugar: 5g
- Fat: 15g
- Carbohydrates: 15g
- Protein: 12g