Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

 

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Ingredients:

4 medium zucchinis, halved lengthwise and seeds scooped out

1 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup mushrooms, finely chopped

2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)

1 cup ricotta cheese

¼ cup grated Parmesan cheese

1 egg, beaten

1 tsp dried oregano

½ tsp salt

¼ tsp black pepper

½ cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.

2. Prepare the zucchini: Place zucchini halves in the baking dish, cut side up. Drizzle with a little olive oil and sprinkle with salt and pepper.

3. Make the filling: Heat olive oil in a pan over medium heat. Sauté onion and garlic until soft. Add mushrooms and cook until tender. Stir in spinach until wilted. Remove from heat.

4. Combine filling: In a bowl, mix sautéed vegetables with ricotta, Parmesan, egg, oregano, salt, and pepper.

5. Stuff the zucchini: Spoon the ricotta mixture into the zucchini halves. Top with shredded mozzarella if desired.

6. Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until zucchini is tender and cheese is golden.

7. Serve warm and enjoy!

These are beginner-friendly and great as a main dish or a side. Would you like any variations, like adding ground turkey or using a different cheese?