Zucchini Boats Stuffed with Spinach Mushroom Ricotta Directions:
- Preheat your oven or air fryer to 350°F (175°C).
- Spray a pan with cooking spray and sauté mushrooms until tender.
- When the mushrooms are nearly done, add garlic and spinach. Sauté until spinach is wilted (if fresh) or heated through (if frozen).
- Remove the pan from heat, and stir in the ricotta cheese.
- Cut the zucchinis lengthwise, and scoop out seeds to create a hollow center.
- Spoon the spinach, mushroom, and ricotta mixture into the hollowed zucchinis.
- Bake or air fry for 6-8 minutes, until zucchinis are tender and filling is warmed through.
WW Points Calculation:
- Low-fat ricotta cheese (1/2 cup): 3 points
- Zucchinis (2 medium): 0 points
- Fresh spinach (2 cups): 0 points
- Mushrooms (1/2 cup): 0 points
- Garlic (1 tsp): 0 points
- Cooking spray: 0 points
Total Points: 3
Servings: 2
Per Serving: 1.5 points
Nutrition Information (approximate per serving):
- Calories: 85
- Fat: 4g
- Protein: 5g
- Carbohydrates: 5g
- Sugar: 2g
- Sodium: 80mg
I'm waiting for your comments! Enjoy!
