Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Ingredients:

• 4 medium zucchini
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 8 oz (about 225g) mushrooms, sliced
• 3 cups fresh spinach, chopped (or 1 1/2 cups frozen spinach, thawed and drained)
• 1 cup ricotta  cheese
• 1/2 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1/4 tsp red pepper flakes (optional, for a little heat)
• Fresh basil (optional, for garnish)

Instructions:

1. Prepare the Zucchini:

• Preheat the oven to 375°F (190°C).
• Slice the zucchini in half lengthwise and scoop out the seeds, leaving about a 1/4-inch border to form “boats.”
• Place the zucchini halves on a baking sheet, drizzle with a bit of olive oil, and season with salt and pepper.
• Roast in the oven for 15-20 minutes or until they begin to soften.

2. Make the Filling:

• While the zucchini is roasting, heat 1 tablespoon olive oil in a large skillet over medium heat.
• Add the chopped onion and cook for 3-4 minutes, until softened.
• Add the minced garlic and cook for another 30 seconds until fragrant.
• Stir in the sliced mushrooms and cook until they release their moisture and become tender, about 5-6 minutes.
• Add the chopped spinach (if using fresh) and cook for another 2-3 minutes until wilted. If using frozen spinach, add it after draining and cook for 1-2 minutes until heated through.
• Remove the skillet from heat and let the mixture cool for a couple of minutes.

3. Mix the Filling:

• In a large bowl, combine the sautéed mushroom-spinach mixture with 1 cup ricotta cheese, 1/4 cup Parmesan cheese, 1/2 cup shredded mozzarella, oregano, red pepper flakes, and season with salt and pepper to taste.

4. Stuff the Zucchini:

• Once the zucchini boats are ready, spoon the ricotta-mushroom filling evenly into each zucchini half, pressing it down gently to fit more of the filling.
• Sprinkle the remaining 1/4 cup shredded mozzarella over the tops of the stuffed zucchinis.

5. Bake:

• Return the stuffed zucchini boats to the oven and bake for another 15-20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.

6. Serve:

• Garnish with fresh basil if desired.
• Serve the zucchini boats warm as a main dish or side.

Tips:

• You can add extra flavor by mixing in a handful of pine nuts or walnuts to the filling for a nice crunch.
• For a low-carb version, you can top the zucchini boats with breadcrumbs before baking for a crispy texture.