Description
Tender zucchini halves are hollowed out and filled with a savory mixture of sautéed spinach, mushrooms, creamy ricotta, and herbs, then baked until golden and bubbly.
Ingredients
- 2 medium zucchinis, halved lengthwise
- 1 tablespoon olive oil
- 1 cup chopped cremini mushrooms
- 2 cups fresh spinach, roughly chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 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 sauté for 5 minutes until softened. Add chopped zucchini flesh, spinach, and garlic; cook for another 3-4 minutes until spinach wilts. Remove from heat and let cool slightly.
- In a bowl, combine the cooked vegetable mixture, ricotta, Parmesan, oregano, salt, and pepper. Mix well.
- Spoon the filling evenly into the zucchini boats. Place them on a baking sheet lined with parchment paper.
- Sprinkle mozzarella cheese over the top of each boat. Bake for 20-25 minutes, until the zucchini is tender and the cheese is golden brown. Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American