Ingredients:
- 2 medium zucchini
- 1 tablespoon olive oil
- 2 cups fresh spinach (or ¼ cup thawed, drained frozen spinach)
- ½ cup sliced mushrooms
- 1 teaspoon minced garlic
- 1 tablespoon chopped fresh basil
- ½ cup ricotta cheese
- ¼ cup shredded mozzarella cheese
- ¼ teaspoon kosher salt
- A pinch of black pepper
Instructions:
1. Preheat the Oven:
Set your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
2. Prepare the Zucchini:
Cut the zucchini in half lengthwise and scoop out some of the flesh, creating a boat shape while leaving a ¼-inch border. Arrange the zucchini halves on the prepared baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper. Set aside.
3. Cook the Filling:
In a skillet over medium heat, warm 1 tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the sliced mushrooms and cook for 3-4 minutes until softened. Add the spinach and cook for another 2-3 minutes until wilted. Remove from heat, mix in the chopped basil, and let it cool slightly.
4. Prepare the Ricotta Mixture:
In a bowl, combine the cooked spinach and mushroom mixture with ricotta cheese. Stir well until evenly mixed.
5. Fill the Zucchini Boats:
Spoon the ricotta mixture into each zucchini half, filling them generously. Sprinkle shredded mozzarella cheese over the top.
6. Bake:
Place the stuffed zucchini in the preheated oven and bake for 20-25 minutes, until the cheese is melted and golden, and the zucchini is tender.
7. Serve:
Remove from the oven and let the zucchini boats cool slightly. Garnish with fresh basil or a drizzle of olive oil if desired. Serve warm and enjoy!