Spinach & Ricotta Stuffed Zucchini Boats
Delicious zucchini boats filled with a creamy spinach and ricotta mixture, baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 4 medium zucchinis
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the insides.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
- Add the fresh spinach and cook until wilted, about 2-3 minutes.
- Combine ricotta, mozzarella, Parmesan, spinach, salt, pepper, and Italian seasoning in a bowl.
- Spoon the cheese and spinach mixture into each zucchini half.
- Bake in the oven for 20-25 minutes until the zucchinis are tender and tops are golden.
Notes
These boats can be served with a salad or paired with grilled chicken for a more filling meal.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg