Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Ingredients:

• 4 medium zucchinis
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, finely chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Fresh basil (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Prepare the zucchini boats: Slice the zucchinis in half lengthwise. Use a spoon to scoop out the seeds, leaving a hollow space for the stuffing. Place the zucchini halves on a baking sheet.
3. Cook the filling:
   • Heat olive oil in a pan over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
   • Add the chopped mushrooms and cook for 5–7 minutes until they release their moisture and become tender.
   • Add the spinach to the pan and cook for another 2–3 minutes, until wilted.
   • Season with salt, pepper, oregano, and red pepper flakes (if using). Remove from heat.
4. Make the ricotta mixture: In a bowl, combine the ricotta cheese and grated Parmesan. Stir in the cooked spinach and mushroom mixture. Taste and adjust seasoning if necessary.
5. Stuff the zucchinis: Spoon the ricotta mixture into the hollowed zucchini halves. Press gently to pack the stuffing.
6. Bake: Place the stuffed zucchini boats in the preheated oven and bake for 20–25 minutes, until the zucchini is tender and the filling is golden on top.
7. Garnish and serve: Sprinkle with fresh basil leaves and serve hot.

Tips:

• You can add a sprinkle of extra Parmesan on top before baking for a golden, cheesy crust.
• For extra flavor, drizzle with a little balsamic glaze before serving.