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Zucchini Boats Stuffed with Spinach Mushroom Ricotta

Zucchini Boats Stuffed with Spinach Mushroom Ricotta

Delicious zucchini boats filled with a savory spinach, mushroom, and ricotta mixture, perfect for a healthy meal.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course main dish
Cuisine Italian
Servings 2 boats
Calories 200 kcal

Equipment

  • Pan
  • Oven or Air Fryer

Ingredients
  

Stuffing

  • ½ cup low fat Ricotta cheese
  • 2 medium zucchini
  • 2 cups fresh spinach or ¼ cup defrosted frozen spinach
  • ½ cup sliced mushrooms
  • 1 teaspoon minced garlic
  • additional seasonings if desired
  • cooking spray

Instructions
 

Cooking Instructions

  • Add cooking spray to pan and cook down the mushrooms.
  • When almost done, add garlic and fresh/or frozen (drained/squeezed out) spinach, cook for a few minutes.
  • Remove from heat and stir in the crumbled ricotta cheese.
  • Scoop out seeds from center of zucchini. (cut lengthwise)
  • Spoon the mushroom and spinach ricotta mixture on top of the zucchini.
  • Bake for 6-8 minutes at 350°F. Air fryer or Oven preheated.
  • Don't these look so terrific, a yummy way to get some veggies in.

Nutrition

Serving: 1boatCalories: 200kcalCarbohydrates: 10gProtein: 15gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 25mgCalcium: 150mgIron: 1.5mg
Keyword healthy, Mushroom, ricotta, Spinach, Stuffed Zucchini, zucchini
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