Creamy Ricotta-Stuffed Zucchini for a Healthy, Flavorful Feast

Vegetarian Creamy Ricotta-Stuffed Zucchini, bursting with flavor and nutrients.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 boats

Course: Dinner

Cuisine: Vegetarian

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Zucchini Boats

2 medium Zucchini Choose firm, fresh zucchinis for best texture.
1 cup Ricotta Cheese Can be swapped with cottage cheese for a lighter option.

For the Filling

2 cups Spinach Fresh is ideal, but frozen works if well-drained.
1 cup Mushrooms Cremini, button, or your favorite variety.
2 cloves Garlic Minced fresh or use garlic powder as substitute.
2 tablespoons Olive Oil Substitute with any preferred cooking oil if needed.
to taste Salt
to taste Pepper

Equipment

Skillet
baking dish
mixing bowl

Method

Step-by-Step Instructions

Preheat the oven to 375°F (190°C).
Slice zucchinis in half lengthwise and scoop out some flesh to create a boat shape.
Sauté minced garlic in olive oil for 1 minute, then add mushrooms and cook for 4-5 minutes until golden. Stir in spinach and cook until wilted (2-3 minutes).
Mix sautéed vegetables with ricotta cheese, season with salt and pepper.
Spoon the filling into hollowed zucchinis and place in a baking dish.
Bake for about 25 minutes until golden brown on top.
Allow to cool for a few minutes before serving.

Nutrition

Serving: 1boatCalories: 180kcalCarbohydrates: 10gProtein: 9gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 1200IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. They can be made a day in advance and stored in the fridge before baking.

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