Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.
2. Prepare the Zucchini
Scoop out the centers of each zucchini half using a spoon or melon baller, leaving about ¼ inch of flesh to form a “boat.” Place the zucchini boats cut-side up in the baking dish. Lightly season with salt and pepper.
3. Cook the Filling
In a skillet, heat olive oil over medium heat. Sauté the onion for 2–3 minutes until softened. Add garlic and mushrooms, cooking until mushrooms release moisture and are golden, about 5–7 minutes.
Add the spinach and cook until wilted (or just heated through if using frozen). Remove from heat and let cool slightly.
4. Mix the Filling
In a mixing bowl, combine the cooked mushroom-spinach mixture with ricotta, Parmesan, oregano, and a pinch of salt and pepper. Mix well until smooth and creamy.
5. Fill the Zucchini Boats
Spoon the ricotta mixture evenly into each zucchini half. Sprinkle with shredded mozzarella if using.
6. Bake
Bake for 25–30 minutes, or until the zucchini is tender and the cheese is melted and lightly golden.
7. Serve
Garnish with chopped fresh parsley or basil before serving. Enjoy hot as a main or side dish.
Tips
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Add a pinch of red pepper flakes to the filling for a touch of heat.
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For added protein, mix in some cooked quinoa or lentils.
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You can prep and stuff the zucchini ahead of time, then bake just before serving.
Let me know if you’d like a vegan version or a variation with marinara sauce.
