Zucchini Boats Stuffed with Spinach Mushroom Ricotta Ingredients:
- 1/2 cup low-fat ricotta cheese
- 2 medium zucchinis
- 2 cups fresh spinach (or 1/4 cup defrosted frozen spinach, well-drained)
- 1/2 cup sliced mushrooms
- 1 teaspoon minced garlic
- Cooking spray
- Additional seasonings, if desired
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.
