Ingredients:
2 medium zucchini
1/2 cup sliced mushrooms (cremini or white button work well)
1 tbsp extra virgin olive oil
2 cups fresh spinach (or 1/4 cup thawed and squeezed frozen spinach)
1 tsp minced garlic
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese (optional, for added flavor)
Salt & black pepper, to taste
1/2 tsp Italian seasoning or dried oregano
1/4 tsp crushed red pepper flakes (optional)
Shredded mozzarella (optional, for topping)
Instructions:
1. Prep the Zucchini:
Preheat oven to 375°F (190°C).
Slice zucchini in half lengthwise. Use a spoon to carefully scoop out the center flesh, leaving about 1/4-inch thick shells.
Chop the scooped-out zucchini flesh and set aside.
2. Make the Filling:
Heat olive oil in a skillet over medium heat. Add mushrooms and cook until they start to soften, about 3–4 minutes.
Add chopped zucchini flesh, garlic, and spinach. Cook until spinach is wilted and most moisture is cooked off (about 3–5 minutes).
Season with salt, pepper, Italian seasoning, and red pepper flakes if using. Remove from heat and let cool slightly.
3. Mix with Ricotta:
Stir in ricotta cheese and Parmesan (if using) until everything is well combined.
4. Stuff the Zucchini Boats:
Place zucchini halves on a baking dish. Spoon the filling into each one.
Top with a sprinkle of shredded mozzarella if desired.
5. Bake:
Cover loosely with foil and bake for 20 minutes.
Uncover and bake an additional 5–10 minutes, until the tops are golden and bubbly.
Leave a Comment