Description
This recipe for Delicious Zucchini Boats is a perfect blend of healthy and tasty. Filled with a hearty mix of spinach, mushrooms, and creamy ricotta cheese, it’s a satisfying vegetarian main course.
Ingredients
Scale
- 4 medium zucchinis
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups fresh spinach
- 1 cup diced mushrooms
- 1 cup ricotta cheese
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise. Scoop out the insides, leaving a shell about 1/4 inch thick.
- Heat the oil in a skillet over medium heat. Add the onion and garlic, and sauté until softened.
- Add the spinach and mushrooms to the skillet and cook until the spinach is wilted and the mushrooms are tender.
- Remove from heat and stir in the ricotta cheese. Season with salt and pepper.
- Fill the zucchini boats with the spinach and mushroom mixture. Top with grated Parmesan.
- Bake for 20-25 minutes, until the zucchini is tender and the cheese is golden and bubbly.
Notes
- You can substitute the ricotta with cottage cheese for a lower-fat option.
- Feel free to add other vegetables or herbs according to your preference.
- The zucchini boats can be prepared ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 200 kcal
- Protein: 10 g
Keywords: Zucchini, Spinach, Mushrooms, Ricotta, Vegetarian, Healthy