Description
Deliciously stuffed zucchini boats filled with dairy-free ingredients, perfect for a healthy meal.
Ingredients
Scale
- 2 medium zucchinis
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
- 1 cup dairy free ricotta cheese
- ½ cup shredded dairy free mozzarella (plus extra for topping)
- ¼ cup grated dairy-free Parmesan
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt & pepper, to taste
- ½ tsp Italian seasoning (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Prepare zucchinis: Slice in half lengthwise, scoop out centers, and place on a baking sheet.
- Cook filling: Sauté garlic in olive oil, then add mushrooms and cook until soft. Stir in spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.
- Mix: In a bowl, combine the cooked mixture with ricotta, mozzarella, and Parmesan.
- Stuff zucchinis: Fill each boat with the mixture and top with extra mozzarella.
- Bake for 25–30 minutes, until tender and golden.
Notes
- This dish can be served as a main or a side.
- Customize the filling by adding your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main dish
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 240
- Sugar: 3g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg