Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Ingredients:
4 medium zucchini, halved lengthwise
1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 ½ cups mushrooms, finely chopped
2 cups fresh spinach, chopped
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano
Salt and pepper to taste
1/2 cup shredded mozzarella cheese (for topping)
Fresh basil or parsley, for garnish (optional)
Directions:
Preheat oven to 375°F (190°C). Scoop out the centers of the zucchini with a spoon, leaving a 1/4-inch shell. Place in a baking dish, cut side up.
In a skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant, about 2 minutes. Add mushrooms and cook until tender, 4–5 minutes. Stir in spinach and cook until wilted.
Remove from heat and stir in ricotta, Parmesan, oregano, salt, and pepper. Mix until creamy and well combined.
Spoon the filling into each zucchini boat. Top with shredded mozzarella.
Bake for 20–25 minutes, until zucchini is tender and cheese is golden and bubbly. Garnish with fresh herbs if desired.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Kcal: 210 per serving
Servings: 4