Ricotta Spinach Stuffed Zucchini Boats
Delightful zucchini boats filled with a creamy ricotta and spinach mixture, perfect for summer meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 4 medium zucchinis
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the center to create boats.
- Combine the ricotta, chopped spinach, grated Parmesan, garlic powder, salt, and pepper in a mixing bowl.
- Fill each zucchini boat with the ricotta mixture generously.
- Arrange the stuffed zucchinis on a baking sheet and drizzle with olive oil.
- Bake for 25-30 minutes until tender and golden on top.
- Garnish with fresh basil before serving.
Notes
For an extra kick, add crushed red pepper flakes to the filling. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 30mg
Find it online: https://lunarecipez.com/ricotta-spinach-stuffed-zucchini-boats/