Description
Delicious zucchini boats filled with a savory mix of spinach, mushrooms, and creamy ricotta cheese, offering a healthy and vibrant meal.
Ingredients
- 1/2 cup low-fat ricotta cheese
- 2 medium zucchini
- 2 cups fresh spinach (or ¼ cup defrosted frozen spinach)
- ½ cup sliced mushrooms
- 1 teaspoon minced garlic
- Cooking spray
- Additional seasonings if desired
Instructions
- Preheat the oven to 350°F (175°C).
- Spray a pan with cooking spray and sauté the sliced mushrooms until tender.
- Add minced garlic and spinach to the pan, cooking until the spinach wilts.
- Stir in the ricotta cheese and combine well.
- Cut the zucchini in half lengthwise and scoop out seeds.
- Spoon the ricotta mixture into each zucchini half.
- Place them on a baking sheet lined with parchment paper.
- Bake for 6 to 8 minutes, until tender.
Notes
Consider adding breadcrumbs or chopped nuts to the filling for extra texture. Store leftovers in the refrigerator for up to three days.
