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Zucchini Boats Stuffed with Spinach Mushroom Ricotta

Zucchini Boats Stuffed with Spinach Mushroom Ricotta

A delicious way to enjoy healthy veggies with these Zucchini Boats Stuffed with Spinach Mushroom Ricotta.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course main dish
Cuisine American
Servings 2 boats
Calories 150 kcal

Equipment

  • Pan
  • oven
  • air fryer

Ingredients
  

Vegetables

  • 2 medium zucchini cut lengthwise and seeds scooped out

Filling

  • ½ cup low fat ricotta cheese crumbled
  • 2 cups fresh spinach or ¼ cup defrosted frozen spinach
  • ½ cup sliced mushrooms cooked
  • 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 fresh or frozen drained 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 a preheated air fryer or oven.

Notes

These zucchini boats are a healthy and delicious way to enjoy vegetables.

Nutrition

Serving: 1boatCalories: 150kcalCarbohydrates: 8gProtein: 10gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 250mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 20mgCalcium: 200mgIron: 1.5mg
Keyword healthy, Mushroom, ricotta, spinach, Vegetarian, Zucchini Boats
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