Ingredients
2 medium zucchinis
1 cup fresh spinach, chopped
1 cup mushrooms, diced
1 cup ricotta cheese
½ cup shredded mozzarella (plus extra for topping)
¼ cup grated Parmesan
2 cloves garlic, minced
1 tbsp olive oil
Salt & pepper, to taste
Optional: Fresh basil or parsley, chopped (for garnish)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the zucchini boats.
Step 2: Prepare the Zucchini Boats
Wash and dry the zucchinis. Cut them in half lengthwise.
Using a spoon or melon baller, scoop out the center flesh of each zucchini half, leaving about ¼-inch thick shells. Reserve the scooped-out flesh for another use (like adding to soups or stir-fries).
Place the zucchini halves in the prepared baking dish, cut-side up. Brush lightly with olive oil and season with a pinch of salt and pepper.
Step 3: Sauté the Filling
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the diced mushrooms and cook for 4–5 minutes, stirring occasionally, until they release their moisture and soften.
Stir in the chopped spinach and cook for another 2–3 minutes, until wilted. Remove from heat and let it cool slightly.
Step 4: Make the Cheesy Mixture
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