Zucchini Boats Stuffed with Spinach Mushroom Ricotta Directions:
- Add cooking spray to a pan and cook down the mushrooms until tender.
- When almost done, add garlic and spinach (fresh or frozen, drained/squeezed out) and cook for a few minutes.
- Remove from heat and stir in the ricotta cheese.
- Cut the zucchini lengthwise and scoop out the seeds from the center.
- Spoon the mushroom and spinach ricotta mixture on top of the zucchini halves.
- Bake in a preheated oven or air fryer at 350°F for 6-8 minutes.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Low-fat ricotta cheese (1/2 cup): 4 points
- Medium zucchini (2): 0 points
- Fresh spinach (2 cups): 0 points
- Sliced mushrooms (1/2 cup): 0 points
- Minced garlic (1 teaspoon): 0 points
- Cooking spray: 0 points
Total Points:
4 (ricotta cheese) + 0 + 0 + 0 + 0 + 0 = 4 points
Servings: 4
Points Per Serving: 1 point
Nutrition Information:
- Calories: ~50 per serving
- Fat: ~2g
- Protein: ~5g
- Carbohydrates: ~5g
- Sugar: ~1g
- Sodium: ~100mg
I await your comments! Enjoy!
