A delightful and nutritious recipe that showcases the vibrant flavors of summer, marrying the earthiness of sautéed mushrooms with the creaminess of ricotta cheese, all nestled in tender zucchini halves.
Ingredients
Scale:
4 medium zucchinis
1 tablespoon olive oil
Salt and pepper to taste
2 cups fresh spinach, chopped
1 cup mushrooms, finely chopped
2 cloves garlic, minced
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchinis thoroughly under running water and slice them in half lengthwise. Using a spoon, scoop out the seeds and some flesh to create a hollowed-out boat.
Brush the insides of the zucchini halves generously with olive oil and sprinkle with salt and pepper to taste.
In a large skillet over medium heat, add a splash of olive oil. Once hot, add the finely chopped mushrooms and sauté for about 3-4 minutes until they are soft and browned. Then, add the minced garlic and spinach, cooking until the spinach is wilted, about 2 minutes, stirring frequently.
In a mixing bowl, combine the sautéed mushrooms and spinach with ricotta cheese, half of the grated Parmesan cheese, Italian seasoning, and crushed red pepper flakes. Mix thoroughly until well combined.
Generously fill each zucchini boat with the ricotta filling, pressing down gently to ensure it's packed in well. Top each st￭ zucchini with the remaining Parmesan cheese.
Carefully place the baking sheet in the preheated oven and bake the st￭ zucchini boats for 25-30 minutes, or until the zucchini is tender and the tops are golden brown.
Once baked, remove the zucchini boats from the oven and let them cool for a few minutes. Garnish with fresh parsley before serving.
