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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Spinach Mushroom Ricotta Stuffed Zucchini Boats: Easy and Delicious

Enjoy these flavorful Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats as a healthy and delicious meal option.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 medium zucchinis
  • 2 cups fresh spinach, chopped
  • 1 cup mushrooms, diced
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning
  • 1/4 cup marinara sauce

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice the zucchinis in half lengthwise and scoop out the center.
  3. In a skillet, sauté garlic and mushrooms until soft.
  4. Add chopped spinach and cook until wilted.
  5. In a bowl, mix ricotta, Parmesan, salt, pepper, and Italian seasoning.
  6. Combine the mushroom and spinach mixture with the cheese mixture.
  7. Stuff the zucchini halves with the filling and place them in a baking dish.
  8. Top with marinara sauce.
  9. Bake for 25-30 minutes or until zucchini is tender.

Notes

  • For extra flavor, add some crushed red pepper flakes.
  • Feel free to substitute the ricotta with cottage cheese if desired.
  • Author: Souzan
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 2 stuffed zucchini halves
  • Calories: 250
  • Sugar: 4g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 4g
  • Protein: 14g
  • Cholesterol: 35mg

Keywords: Spinach, Mushroom, Ricotta, Zucchini, Stuffed