A healthy and flavorful vegetarian dish with zucchini boats filled with a savory spinach, mushroom, and ricotta mixture, making for the perfect light meal or side.
Ingredients:
4 medium zucchinis
1 tablespoon olive oil
1/2 cup onion, finely chopped
2 cups fresh spinach, chopped
1 cup mushrooms, finely chopped
1 garlic clove, minced
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 cup shredded mozzarella cheese (optional)
Directions:
Preheat your oven to 375°F (190°C).
Cut the zucchinis in half lengthwise and scoop out the centers using a spoon to create boats. Set the zucchini halves aside.
Heat olive oil in a large skillet over medium heat. Add the onion and cook for 2-3 minutes until softened.
Add the chopped mushrooms and garlic to the skillet and cook for another 5-7 minutes, until the mushrooms release their moisture and begin to brown.
Add the chopped spinach to the skillet and cook for an additional 2-3 minutes, until wilted. Remove from heat and let cool slightly.
In a medium bowl, combine the ricotta cheese, Parmesan, salt, pepper, oregano, and basil. Stir in the mushroom and spinach mixture.
Spoon the spinach and mushroom mixture evenly into the hollowed-out zucchini halves.
Place the stuffed zucchini boats on a baking sheet and sprinkle with mozzarella cheese (if using).
Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the cheese is melted and golden brown.
Serve warm and enjoy!
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Kcal: 200 kcal | Servings: 4 servings