Zucchini Boats with Spinach (Print Format)
Savor zucchini boats loaded with spinach, mushrooms, and ricotta for a tasty veggie-packed dish.
# Ingredients:
→ Cheese
01 -
1/2 cup low fat ricotta cheese
→ Vegetables
02 -
2 medium zucchini
03 -
2 cups fresh spinach or 1/4 cup defrosted frozen spinach
04 -
1/2 cup sliced mushrooms
→ Seasonings
05 -
1 teaspoon minced garlic
06 -
Additional seasonings as desired
→ Cooking Aid
07 -
Cooking spray
# Steps:
01 -
Spray pan with cooking spray and cook mushrooms over medium heat until softened.
02 -
Add minced garlic and drained fresh or frozen spinach to the pan; cook for a few minutes until heated through.
03 -
Remove pan from heat and fold in crumbled ricotta cheese.
04 -
Cut zucchini lengthwise and scoop out the seeds to create boats.
05 -
Spoon the spinach, mushroom, and ricotta mixture into zucchini boats. Bake in a preheated oven or air fryer at 350°F (175°C) for 6 to 8 minutes.
# Tips:
01 -
Use well-drained frozen spinach to avoid excess moisture in the filling.