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Zucchini Boats Stuffed with Spinach Mushroom Ricotta

Zucchini Boats Stuffed with Spinach Mushroom Ricotta

Delicious Zucchini Boats Stuffed with Spinach Mushroom Ricotta, a healthy and tasty way to enjoy vegetables.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Main Course
Cuisine Mediterranean
Servings 2 boats
Calories 150 kcal

Equipment

  • Pan
  • oven
  • Air fryer

Ingredients
  

Zucchini Filling

  • ½ cup low fat Ricotta cheese
  • 2 medium zucchini cut lengthwise
  • 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
 

Preparation

  • Add cooking spray to pan and cook down the mushrooms.
  • When almost done, add garlic and 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°F in preheated air fryer or oven.
  • Enjoy the terrific and yummy way to get some veggies in!

Notes

These zucchini boats make a nutritious and delightful dish, packed with flavor and good-for-you ingredients.

Nutrition

Serving: 1boatCalories: 150kcalCarbohydrates: 10gProtein: 8gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 250mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 750IUVitamin C: 20mgCalcium: 150mgIron: 1mg
Keyword Mushroom, Ricotta, spinach, stuffed, zucchini
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