Ingredients:
4 medium zucchinis (about 1 kg / 2.2 lbs)
1 tablespoon (15 ml) olive oil
1 small onion, finely chopped
2 cloves garlic, minced
200 g (7 oz) mushrooms, finely chopped
150 g (5 oz) fresh spinach, chopped
250 g (1 cup) ricotta cheese
1/4 cup (25 g) grated Parmesan cheese
1/2 teaspoon (2 g) dried oregano
Salt and pepper, to taste
1/2 cup (50 g) shredded mozzarella cheese
Directions:
Preheat oven to 375°F (190°C). Line a baking dish with parchment paper.
Slice zucchinis in half lengthwise and scoop out the centers to create “boats,” leaving a thin shell. Set aside the scooped flesh.
Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until softened. Stir in mushrooms and chopped zucchini flesh, cooking until tender. Add spinach and cook until wilted.
Remove from heat and stir in ricotta, Parmesan, oregano, salt, and pepper. Mix until well combined.
Spoon filling into the zucchini boats and arrange them in the baking dish. Sprinkle mozzarella on top.
Bake for 25–30 minutes, until zucchini is tender and cheese is golden and bubbly.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Kcal: 210 per serving
Servings: 4
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