Directions:
1. Preheat oven to 375°F (190°C). Line a baking dish with parchment or lightly grease it.
2. Scoop out the centers of the zucchini halves with a spoon to create boats. Place them cut side up in the baking dish.
3. In a skillet over medium heat, add olive oil, then sauté onion and garlic until fragrant, about 2 minutes.
4. Add mushrooms and cook until they release moisture and begin to brown, about 5 minutes.
5. Stir in chopped spinach and cook until wilted. Season with salt, pepper, and oregano. Remove from heat.
6. In a bowl, combine ricotta, Parmesan, and half the mozzarella with the sautéed vegetables. Mix until creamy and combined.
7. Spoon the filling evenly into the zucchini boats.
8. Top each zucchini with extra mozzarella cheese.
9. Bake for 20–25 minutes or until the zucchini is tender and the cheese is golden and bubbly.
10. Garnish with fresh herbs and serve hot.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 230 kcal | Servings: 4 servings
Tips & Serving Suggestions:
– Add red pepper flakes for a spicy kick.
– Can be made ahead and reheated in the oven.
– Serve with a simple salad or crusty bread.
– Swap ricotta with cottage cheese for a lower-fat option.
Conclusion:
Spinach, mushroom, and ricotta stuffed zucchinis are hearty, flavorful, and wonderfully cheesy — a perfect vegetarian meal that’s easy, wholesome, and deeply satisfying.
