Description
A healthy and hearty weeknight dinner featuring zucchini boats filled with a creamy mixture of sautéed mushrooms, spinach, and ricotta cheese.
Ingredients
Scale
- 1/2 cup low fat Ricotta cheese
- 2 medium zucchini
- 2 cups fresh spinach
- 1/2 cup sliced mushrooms
- 1 teaspoon minced garlic
- Additional seasonings (if desired)
- Cooking spray
Instructions
- Add cooking spray to a pan and cook down the mushrooms until they become tender and browned.
- When the mushrooms are almost done, add the garlic and fresh spinach, cooking for a few more minutes until the spinach is wilted.
- Remove from heat and stir in the crumbled ricotta cheese until well blended.
- Scoop out the seeds from the center of the zucchini by cutting them lengthwise.
- Spoon the mushroom and spinach ricotta mixture on top of the zucchini halves.
- Bake for 6-8 minutes at 350°F until the zucchini is tender.
Notes
Avoid overcooking the zucchini to ensure they hold the filling well. Experiment with herbs like basil or oregano for added flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 zucchini boats
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg