Creamy Spinach and Cheese Stuffed Zucchini Boats
These Creamy Spinach and Cheese Stuffed Zucchini Boats make a simple and tasty meal with a rich filling of spinach, mushrooms, and soft cheese.
Ingredients
Main Ingredients
- 3 medium medium zucchini, halved lengthwise and cored Choose firm zucchini for best results.
- 1 cup fresh spinach, chopped You can also use frozen spinach, thawed and drained.
- 1/2 cup sliced mushrooms Cook until tender and most of the liquid is gone.
- 1/2 cup ricotta cheese or cream cheese Cream cheese gives a thicker filling.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Place a skillet over medium heat and add the sliced mushrooms. Cook until tender.
- Add the chopped spinach to the skillet and cook until wilted.
- Put the cooked vegetables in a bowl and add the ricotta cheese or cream cheese. Mix well.
- Spoon the mixture evenly into the zucchini boats.
- Place the stuffed zucchini on a baking sheet.
- Bake for 20 to 25 minutes, or until the zucchini is tender.
Notes
Let the leftovers cool before placing them in an airtight container. Store in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C).