Description
These Zucchini Boats stuffed with Spinach Mushroom Ricotta are a light, nutrient-dense side dish or snack that is low in calories and high in flavor.
Ingredients
Scale
- 1/2 cup low fat ricotta cheese
- 2 medium zucchini
- 2 cups fresh spinach (or 1/4 cup defrosted frozen spinach)
- 1/2 cup sliced mushrooms
- 1 teaspoon minced garlic
- Additional seasonings to taste
- Cooking spray
Instructions
- Sauté: Add cooking spray to pan and cook down the mushrooms.
- Combine: Add garlic and fresh or frozen (drained/squeezed out) spinach, cook for a few minutes.
- Mix: Remove from heat and stir in the crumbled ricotta cheese.
- Prepare: Cut zucchini lengthwise and scoop out seeds from center.
- Fill: Spoon the mushroom and spinach ricotta mixture on top of the zucchini.
- Bake: Bake for 6-8 minutes at 350°F in a preheated air fryer or oven.
Notes
Any combination of vegetables can be used for customized swaps.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 boat
- Calories: 65 kcal
- Sugar: 3 g
- Sodium: 140 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 12 mg