Description
Healthy zucchini boats filled with ricotta, mushrooms, spinach, and garlic. A quick vegetarian recipe perfect for lunch or dinner.
Ingredients
Scale
- 2 medium zucchini
- 1/2 cup low-fat ricotta cheese
- 2 cups fresh spinach or 1/4 cup thawed frozen spinach
- 1/2 cup sliced mushrooms
- 1 teaspoon minced garlic
- Cooking spray
- Optional seasonings
Instructions
- Slice zucchini lengthwise and scoop out the seeds.
- Spray a skillet with cooking spray.
- Cook mushrooms until softened.
- Add garlic and spinach and cook for several minutes.
- Remove from heat and stir in ricotta cheese.
- Fill zucchini boats with the ricotta mixture.
- Place in a preheated 350°F oven or air fryer.
- Bake for 6 to 8 minutes until tender.
- Serve warm.
Notes
- Drain frozen spinach thoroughly before using.
- Add Parmesan or herbs for extra flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 85
- Sugar: 3
- Sodium: 140
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 7
- Cholesterol: 8