Zucchini Boats Stuffed with Spinach Mushroom Ricotta Ingredients:
- 1/2 cup low-fat ricotta cheese
- 2 medium zucchini
- 2 cups fresh spinach or ¼ cup defrosted frozen spinach
- ½ cup sliced mushrooms
- 1 teaspoon minced garlic
- Additional seasonings if desired
- Cooking spray
How to make Zucchini Boats Stuffed with Spinach Mushroom Ricotta?
Please c-lic-k the photo or the "next >" button below to see the instructions.
