Description
A healthy and flavorful dish featuring hollowed zucchini halves filled with a creamy ricotta, spinach, and mushroom mixture, baked until golden.
Ingredients
- 4 medium zucchini, halved lengthwise
- 1 tablespoon olive oil
- 1 cup chopped mushrooms
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/2 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
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 chopped zucchini flesh, spinach, and garlic; cook until spinach wilts, about 3 minutes. Remove from heat and let cool slightly.
- In a bowl, mix ricotta, Parmesan, egg, oregano, salt, and pepper. Stir in the cooled vegetable mixture.
- Spread marinara sauce in the bottom of a baking dish. Place zucchini boats in the dish. Fill each boat with the ricotta mixture. Top with mozzarella cheese.
- Bake for 25-30 minutes, until zucchini is tender and cheese is bubbly and golden. Let cool for 5 minutes before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American