Description
A healthy, satisfying meal packed with creamy ricotta, sautéed mushrooms, and fresh spinach all baked into tender zucchini.
Ingredients
4 medium zucchini
1 tbsp olive oil
1/2 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups mushrooms, finely chopped
2 cups fresh spinach, chopped (or 1 cup thawed frozen spinach, squeezed dry)
3/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese, divided
1/2 tsp dried oregano
Salt and pepper, to taste
Optional: red pepper flakes, lemon zest
Instructions
Preheat oven to 375°F (190°C). Lightly grease a large baking dish.
Slice zucchini in half lengthwise and scoop out the centers using a spoon, leaving a 1/4-inch border. Chop the scooped flesh and set aside.
Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant, about 2 minutes.
Add mushrooms and the chopped zucchini flesh. Cook until softened and moisture evaporates, about 5 minutes.
Stir in spinach and cook until wilted. Remove from heat and let cool slightly.
In a bowl, mix ricotta, Parmesan, half of the mozzarella, oregano, and the sautéed vegetable mixture. Season with salt, pepper, and optional red pepper flakes or lemon zest.
Spoon filling into zucchini boats and place in the baking dish. Top with remaining mozzarella.
Cover with foil and bake for 20 minutes. Uncover and bake for an additional 5–10 minutes, or until the cheese is golden and bubbly.
Serve warm, garnished with extra Parmesan or fresh herbs if desired.
Notes
Use a small melon baller or teaspoon to scoop out the zucchini easily.
Add cooked quinoa, lentils, or breadcrumbs to the filling for a heartier version.
Make it vegan by using dairy-free ricotta and cheese alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Dish
- Method: Baking
- Cuisine: Mediterranean-Inspired, American
