Ingredients
Scale
- 4 medium zucchinis
- 2 cups fresh spinach
- 1 cup mushrooms, diced
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice zucchinis in half lengthwise and scoop out the center to create boats.
- In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add diced mushrooms and spinach to the skillet and cook until softened.
- In a bowl, combine ricotta cheese, mozzarella cheese, egg, cooked vegetables, salt, and pepper.
- Fill the zucchini boats with the mixture and place them on a baking sheet.
- Bake for 25-30 minutes until the zucchini is tender and the cheese is bubbly.
Notes
- This recipe can be made vegetarian by omitting the egg or using a plant-based alternative.
- Feel free to add other vegetables or spices according to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-free
Nutrition
- Serving Size: 2 boats
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg