Description
These zucchini boats stuffed with spinach mushroom ricotta are packed with flavor, easy to make, and only 1 Weight Watchers point per serving. A perfect healthy dinner or light lunch.
Ingredients
2 medium zucchini
1/2 cup low-fat ricotta cheese
2 cups fresh spinach or 1/4 cup frozen spinach (squeezed dry)
1/2 cup sliced mushrooms
1 tsp minced garlic
Salt and pepper to taste
Cooking spray
Instructions
1. Preheat oven or air fryer to 350°F.
2. Slice zucchini in half lengthwise and scoop out the seeds.
3. Spray a skillet with cooking spray and sauté mushrooms until soft.
4. Add garlic and spinach, cook for 2 to 3 minutes.
5. Remove from heat, stir in ricotta, season with salt and pepper.
6. Spoon mixture into zucchini boats.
7. Bake for 6 to 8 minutes until warm and slightly golden.
8. Serve hot.
Notes
Use Italian seasoning or crushed red pepper for more flavor.
You can freeze assembled boats before baking.
Use fresh spinach for a brighter green filling.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 85
- Sugar: 2g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg