Description
Tender zucchini halves filled with a savory mixture of spinach, mushrooms, and creamy ricotta cheese, baked to perfection.
Ingredients
Scale
For the Crust:
- 4 medium zucchinis, halved lengthwise
- 1 tablespoon olive oil
- 1 cup chopped mushrooms
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C).
- Scoop out the centers of the zucchini halves to create boats, reserving the flesh.
- Heat olive oil in a skillet over medium heat. Add mushrooms and cook until softened, about 5 minutes.
- Add reserved zucchini flesh and spinach to the skillet. Cook until spinach wilts, about 3 minutes.
- In a bowl, combine the cooked vegetable mixture with ricotta, Parmesan, garlic powder, oregano, salt, and pepper.
- Spoon the filling into the zucchini boats and top with mozzarella cheese.
- Place on a baking sheet and bake for 20-25 minutes, until zucchini is tender and cheese is golden.
Notes
You can customize the seasonings to taste.