Ingredients:
- 4 medium zucchini
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 8 oz (about 225g) mushrooms, sliced
- 3 cups fresh spinach, chopped (or 1 1/2 cups frozen spinach, thawed and drained)
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1/4 tsp red pepper flakes (optional, for a little heat)
- Fresh basil (optional, for garnish)
Instructions:
1. Prepare the Zucchini:
- Preheat the oven to 375°F (190°C).
- Slice the zucchini in half lengthwise and scoop out the seeds, leaving about a 1/4-inch border to form “boats.”
- Place the zucchini halves on a baking sheet, drizzle with a bit of olive oil, and season with salt and pepper.
- Roast in the oven for 15-20 minutes or until they begin to soften.
2. Make the Filling:
- While the zucchini is roasting, heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the chopped onion and cook for 3-4 minutes, until softened.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the sliced mushrooms and cook until they release their moisture and become tender, about 5-6 minutes.
- Add the chopped spinach (if using fresh) and cook for another 2-3 minutes until wilted. If using frozen spinach, add it after draining and cook for 1-2 minutes until heated through.
- Remove the skillet from heat and let the mixture cool for a couple of minutes.
3. Mix the Filling:
- In a large bowl, combine the sautéed mushroom-spinach mixture with 1 cup ricotta cheese, 1/4 cup Parmesan cheese, 1/2 cup shredded mozzarella, oregano, red pepper flakes, and season with salt and pepper to taste.
4. Stuff the Zucchini:
- Once the zucchini boats are ready, spoon the ricotta-mushroom filling evenly into each zucchini half, pressing it down gently to fit more of the filling.
- Sprinkle the remaining 1/4 cup shredded mozzarella over the tops of the stuffed zucchinis.
5. Bake:
- Return the stuffed zucchini boats to the oven and bake for another 15-20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
6. Serve:
- Garnish with fresh basil if desired.
- Serve the zucchini boats warm as a main dish or side.
Tips:
- You can add extra flavor by mixing in a handful of pine nuts or walnuts to the filling for a nice crunch.
- For a low-carb version, you can top the zucchini boats with breadcrumbs before baking for a crispy texture.
Enjoy your delicious Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats!