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Zucchini Boats Stuffed with Spinach Mushroom Ricotta

Zucchini Boats Stuffed with Spinach Mushroom Ricotta

Delicious zucchini boats filled with spinach, mushrooms, and ricotta cheese, 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
  • air fryer

Ingredients
  

Cheese and Vegetables

  • 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 Steps

  • 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 degrees (Air fryer or Oven preheated).
  • Don't these look so terrific, yummy way to get some veggies in!

Nutrition

Serving: 1boatCalories: 200kcalCarbohydrates: 15gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 300mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg
Keyword healthy recipe, Mushroom, ricotta, spinach, Vegetarian, Zucchini Boats
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