Description
A light, healthy, and satisfying vegetarian recipe packed with creamy ricotta, savory mushrooms, and nutritious spinach — perfect as a main dish or hearty side!
Ingredients
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2 medium zucchini
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½ cup sliced mushrooms
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1 tablespoon extra virgin olive oil
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2 cups fresh spinach (or ¼ cup defrosted frozen spinach)
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1 teaspoon minced garlic
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½ cup ricotta cheese
Optional Toppings: Grated Parmesan, chopped fresh herbs, red pepper flakes
Instructions
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Preheat Oven:
Set oven to 375°F (190°C). -
Prepare the Zucchini:
Slice zucchini in half lengthwise and scoop out the centers to form boats. -
Sauté the Filling:
Heat olive oil in a skillet over medium heat.
Cook mushrooms for 3–4 minutes.
Add garlic and sauté for 1 minute.
Stir in spinach and cook until wilted. -
Mix the Filling:
Remove from heat and stir in ricotta cheese. Season with salt and pepper if desired. -
Assemble the Boats:
Fill each zucchini boat with the spinach-mushroom-ricotta mixture.
Top with Parmesan or herbs if desired. -
Bake:
Bake for 15–20 minutes, until zucchini is tender but still holds shape. -
Serve:
Enjoy warm as a vegetarian main or side dish.
Notes
Healthy, delicious, and ready in just 30 minutes — perfect for busy weeknights or a light lunch!
- Prep Time: 10 minutes
- Cook Time: 20 minutes