We love squash for so many reasons – they’re healthy, yummy, filling, and there are so many different ways to enjoy them! Zucchini is light and sweet and packed with vitamin C and potassium– and you can find it year-round! One of our favorite ways to enjoy squash is as Spinach Stuffed Zucchini Boats!
This is guilt-free comfort food at just 77 Calories/ serving!
Psst…if you want more comfort foods, this site is packed with them! Here’s a few to try:
Spaghetti Squash with Tomato Sauce and Parmesan Cheese
Spinach Stuffed Zucchini Boats
Serves 4
Ingredients
- 2 medium zucchini
- 2 cups spinach
- 1/2 tablespoon olive oil, divided
- 1 tablespoon pine nuts
- 1 tablespoon golden raisins
- 1 tablespoon whole wheat bread crumbs (if you make your own, make them coarsely ground)
Directions
- Preheat oven to 375 degrees Fahrenheit.
- Line a baking sheet with parchment paper
- Cut zucchini in half lengthwise. Scoop out the middle with a spoon and set aside.
- Place zucchini halves on the baking sheet. Drizzle with 1/4 tablespoon olive oil. Put in the oven for 8 minutes, or just before they are tender.
- In a frying pan, heat 1/4 tablespoon olive oil. Once warm, add spinach and the scooped out zucchini. Saute until the spinach is wilted.
- Once the spinach is wilted, add pine nuts, raisins, and breadcrumbs. Cook for 1-2 more minutes. Remove from heat.
- After the zucchini halves have cooked, remove from oven. Scoop the spinach mixture into the hollowed out centers. Place back in the oven until zucchini is fully cooked and tender, about 2 minutes.
Nutrition Per serving: Calories: 77; Total Fat: 4g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 48 mg; Total Carbohydrates: 9g; Fiber: 2g; Sugar: 4g; Protein: 3g
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If you love this recipe, you may also enjoy these fabulous recipes:
Banana Kiwi Weight Loss Smoothie
Skinny Deviled Eggs
- 2 medium zucchini
- 2 cups spinach
- ½ tablespoon olive oil, divided
- 1 tablespoon pine nuts
- 1 tablespoon golden raisins
- 1 tablespoon whole wheat bread crumbs (if you make your own, make them coarsely ground)
- Preheat oven to 375 degrees Fahrenheit.
- Line a baking sheet with parchment paper
- Cut zucchini in half lengthwise. Scoop out the middle with a spoon and set aside.
- Place zucchini halves on the baking sheet. Drizzle with ¼ tablespoon olive oil. Put in the oven for 8 minutes, or just before they are tender.
- In a frying pan, heat ¼ tablespoon olive oil. Once warm, add spinach and the scooped out zucchini. Saute until the spinach is wilted.
- Once the spinach is wilted, add pine nuts, raisins, and breadcrumbs. Cook for 1-2 more minutes. Remove from heat.
- After the zucchini halves have cooked, remove from oven. Scoop the spinach mixture into the hollowed out centers. Place back in the oven until zucchini is fully cooked and tender, about 2 minutes.