Ingredients
4 medium zucchini
2 tablespoons olive oil
2 cups fresh spinach
8 ounces mushrooms, diced
1 teaspoon minced garlic
1 tablespoon fresh chopped basil
1/2 cup ricotta cheese
1/4 cup shredded mozzarella cheese
1/4 teaspoon kosher salt
Pinch of black pepper
Directions
Preheat the Oven:
Preheat your oven to 425°F (220°C). Grease a baking dish and set aside.
Prepare the Zucchini:
Cut the zucchini in half lengthwise and scoop out the centers, leaving about a 1/4-inch border to create boats. Place the hollowed zucchini on the prepared baking dish.
Make the Filling:
Heat olive oil in a skillet over medium-high heat. Add the diced mushrooms and cook until they soften, about 5 minutes. Add the spinach and cook until wilted, about 2-3 minutes.
Stir in the minced garlic and chopped basil, cooking for another minute. Remove from heat and let cool slightly.
In a bowl, mix together the cooked mushroom-spinach mixture, ricotta cheese, mozzarella cheese, salt, and pepper until well combined.
Stuff the Zucchini Boats:
Evenly divide the filling among the zucchini boats, pressing it gently into the hollows.
Bake:
Bake in the preheated oven for 15-20 minutes, or until the zucchini is tender and the filling is bubbling and golden brown.
Serve:
Let the zucchini boats cool for a few minutes before serving. Enjoy as a main dish or a savory side.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 4 | Calories: Approx. 130 per serving