Description
Tender baked zucchini boats filled with a creamy spinach, mushroom, and ricotta mixture, topped with melted cheese for a light yet satisfying meal.
Ingredients
- 4 medium zucchini, halved lengthwise
- 1 tablespoon olive oil
- 1 cup mushrooms, finely chopped
- 2 cups fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
Instructions
- Preheat the oven to 190°C (375°F) and lightly grease or line a baking dish.
- Cut zucchini in half lengthwise and scoop out the centers to form boats, leaving a thin border.
- Heat olive oil in a pan over medium heat and sauté mushrooms for 4–5 minutes until softened.
- Add garlic and spinach, cooking until spinach wilts.
- Remove from heat and mix in ricotta, parmesan, half of the mozzarella, salt, pepper, oregano, and basil until well combined.
- Spoon the filling evenly into the zucchini halves and place in the baking dish.
- Sprinkle remaining mozzarella cheese on top.
- Bake for 20–25 minutes until zucchini is tender and cheese is melted and lightly golden.
- Serve warm.
Notes
- Do not overcook to prevent zucchini from becoming soggy.
- Salt zucchini lightly beforehand to draw out excess moisture if needed.
- Use thawed and well-drained frozen spinach as a substitute.
- Add breadcrumbs for a crunchy topping.
- Can include cooked meat or dairy-free cheese alternatives for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg
