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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Healthy Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

A flavorful, guilt-free recipe for Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats, perfect for any meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 boats
Course: Best Recipes
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Boats
  • 3 medium Zucchini Acts as the perfect vessel for stuffing.
  • 2 tablespoons Olive Oil Enhances flavors while cooking.
  • to taste Salt
  • to taste Pepper
For the Filling
  • 1 medium Onion Adds a touch of sweetness; shallots can substitute.
  • 2 cloves Garlic Infuses warmth; garlic powder works in a pinch.
  • 8 ounces Mushrooms Finely chopped; packed with umami.
  • 4 cups Spinach Fresh and nutrient-rich; kale is a fantastic alternative.
  • 15 ounces Ricotta Cheese Provides creaminess; cottage cheese can be a lighter swap.
  • 1/2 cup Parmesan Cheese Adds nuttiness; use half in the filling and half to top.
  • 1 cup Mozzarella Cheese Melts beautifully for a gooey finish.
Optional Flavor Boosts
  • 1 teaspoon Dried Italian Herbs A sprinkle of oregano, basil, or thyme can elevate flavors.
  • 1/4 teaspoon Crushed Red Pepper Flakes For added heat.

Equipment

  • skillet
  • baking dish
  • mixing bowl
  • Spoon
  • knife

Method
 

Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Cut each zucchini in half lengthwise to create boats and scoop out the flesh.
  3. Drizzle zucchini with olive oil, then season with salt and pepper.
  4. In a skillet, sauté chopped onion and minced garlic for 2-3 minutes.
  5. Add finely chopped mushrooms and sauté for 5-7 minutes until browned.
  6. Stir in fresh spinach and cook until wilted, about 2 minutes.
  7. Remove from heat and let the mixture cool slightly.
  8. In a mixing bowl, combine cooled mixture with ricotta and half the parmesan; stir well.
  9. Stuff each zucchini boat with the ricotta mixture generously.
  10. Sprinkle remaining parmesan and mozzarella over the stuffed zucchini.
  11. Cover with foil and bake for 20 minutes.
  12. Uncover and bake for an additional 10-15 minutes until golden brown.
  13. Allow to rest for a few minutes before serving.

Nutrition

Serving: 1boatCalories: 250kcalCarbohydrates: 17gProtein: 14gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 300mgPotassium: 420mgFiber: 4gSugar: 3gVitamin A: 2500IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

For best results, ensure to sauté the mushrooms thoroughly to avoid a watery filling. Refrigerate leftovers for up to 3 days.

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