Description
These spinach mushroom and ricotta stuffed zucchini boats are creamy, protein-rich, and simple to prepare perfect for weeknight dinners or healthy meal prep.
Ingredients
- 1/2 cup low-fat ricotta cheese
- 2 whole 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
- Preheat oven to 375°F and lightly spray a baking dish.
- Slice zucchini in half lengthwise and scoop out the centers.
- Optional: Bake zucchini halves for 8–10 minutes to pre-soften.
- Sauté mushrooms in a pan over medium heat until browned.
- Add garlic and spinach; cook until wilted or heated through.
- 6. In a bowl, mix sautéed vegetables with ricotta and seasonings.
- Spoon mixture into zucchini boats and place in baking dish.
- Bake for 20–25 minutes until tops are set and zucchini is tender.
- Optional: Broil for 2–3 minutes to brown the tops.
Notes
- Use fresh or frozen spinach, just be sure to squeeze out extra water. Pre-baking the zucchini reduces sogginess.
Nutrition
- Serving Size: 1 boat
- Calories: 160
- Sugar: 4g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 18mg