Description
Discover how to make Greek Zucchini Boats stuffed with spinach, mushrooms, and herbed feta-ricotta. Perfect your cooking skills with this flavorful, healthy recipe.
Ingredients
- 1/2 cup (120 ml) low fat Ricotta cheese
- 2 medium zucchini
- 2 cup (480 ml) s fresh spinach or 1/4 cup (60 ml) defrosted froz en spinach
- 1/2 cup (120 ml) sliced mushrooms
- 1 teaspoon (5 ml) minced garlic
- Additional seasonings if desired.
- Cooking spray
Instructions
- Coat a skillet with cooking spray and sauté the mushrooms until they are nearly cooked through.
- Once the mushrooms are almost ready, incorporate the minced garlic and fresh or thawed spinach (ensure it is well-drained and squeezed of excess moisture), and continue cooking for a few more minutes.
- Take the skillet off the heat and mix in the ricotta cheese until combined.
- Halve the zucchini lengthwise and remove the seeds to create a hollow.
- Fill the hollowed zucchini with the mixture of mushrooms, spinach, and ricotta.
- Place in a preheated oven or air fryer at 350°F for 6-8 minutes.
- Aren’t these delightful? A delicious way to enjoy your veggies! 😋
Notes
- Allow mushrooms to release and evaporate moisture for enhanced flavor before adding garlic and spinachnThoroughly squeeze spinach to remove excess water, keeping the filling from becoming waterynUse a small spoon to hollow out zucchini, ensuring walls are thick enough to hold the filling
