Description
Tender zucchini halves filled with a savory mixture of sautéed mushrooms, spinach, and creamy ricotta cheese, baked until golden and bubbly.
Ingredients
- 4 medium zucchinis, halved lengthwise
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/2 cup shredded mozzarella cheese for topping
Instructions
- Preheat oven to 375°F (190°C). Scoop out the flesh from each zucchini half, leaving a 1/4-inch thick shell. Chop the scooped flesh and set aside.
- Heat olive oil in a skillet over medium heat. Add mushrooms and cook until softened, about 5 minutes. Add garlic and chopped zucchini flesh; cook for 3 more minutes.
- Stir in spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- In a bowl, combine ricotta, Parmesan, egg, oregano, salt, and pepper. Mix in the cooled vegetable mixture.
- Spoon the filling into the zucchini boats, mounding slightly. Place on a baking sheet and top with mozzarella cheese.
- Bake for 20-25 minutes, until zucchini is tender and cheese is golden. Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American