Low-Carb Cheesy Spinach & Mushroom Zucchini Boats
Low-Carb Cheesy Spinach & Mushroom Zucchini Boats are a delightful fusion of flavors, offering a healthy and satisfying meal option that feels indulgent. Tender zucchini shells cradle a rich filling of creamy cheese, fresh spinach, and savory mushrooms, making each bite a culinary delight. Perfect for weeknight dinners or as an impressive appetizer, these boats promise to impress both family and friends.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 2 medium zucchinis
- 2 cups fresh baby spinach
- 1 cup cremini or button mushrooms, chopped
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella or cheddar cheese
- 1 tsp garlic powder
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- Halve the zucchinis lengthwise and scoop out the center to create boats; set aside the flesh.
- In a skillet, heat olive oil over medium heat. Sauté chopped mushrooms until golden brown (5-7 minutes). Add garlic powder and cook for 1 more minute.
- Stir in fresh spinach until wilted (2-3 minutes), then season with salt and pepper.
- Remove from heat and mix in cream cheese and half of the shredded cheese until well combined.
- Generously fill each zucchini boat with the mixture, topping with remaining shredded cheese.
- Bake for 20-25 minutes until tops are golden brown and bubbly.
Nutrition
- Serving Size: 1 zucchini boat (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg