Description
Tender zucchini boats filled with a savory mixture of spinach, mushrooms, and creamy ricotta cheese, baked to perfection.
Ingredients
Scale
For the Crust:
- 4 medium zucchinis, halved lengthwise
- 1 tablespoon olive oil
- 1 cup chopped mushrooms
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup marinara sauce
- 1/4 cup shredded mozzarella cheese
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Scoop out the centers of the zucchini halves to create boats, reserving the flesh.
- Heat olive oil in a skillet over medium heat. Add mushrooms and cook until softened, about 5 minutes. Add spinach and cook until wilted.
- Chop the reserved zucchini flesh and add to the skillet. Cook for 3-4 minutes, then remove from heat.
- In a bowl, mix ricotta, Parmesan, garlic powder, oregano, salt, and pepper. Stir in the cooked vegetable mixture.
- Spread marinara sauce in a baking dish. Fill each zucchini boat with the ricotta mixture and place in the dish.
- Sprinkle mozzarella cheese over the top. Bake for 20-25 minutes, until zucchini is tender and cheese is golden.
Notes
You can customize the seasonings to taste.