Ingredients (Serves 4)
Zucchini Boats:
- 4 medium zucchini
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning
Filling:
- 1 tablespoon olive oil
- 2 cups mushrooms, sliced
- 2 cups fresh spinach
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 garlic cloves, minced
- ½ teaspoon dried oregano
- ½ teaspoon chili flakes (optional)
- Salt and pepper to taste
Instructions
1. Prepare Zucchini
- Preheat oven to 190°C (375°F).
- Wash zucchini and slice them in half lengthwise.
- Scoop out the center using a spoon, leaving a thick border to create boats.
- Brush with olive oil and season with salt, pepper, and Italian seasoning.
- Place on a baking tray.
2. Cook the Filling
- Heat olive oil in a pan over medium heat.
- Add minced garlic and mushrooms.
- Cook for 4–5 minutes until mushrooms are golden.
- Add spinach and cook until wilted.
- Remove from heat and let cool slightly.
3. Make Ricotta Filling
In a bowl combine:
- Ricotta cheese
- Mozzarella
- Parmesan
- Cooked mushroom and spinach mixture
- Oregano
- Salt and pepper
Mix until creamy and well combined.
4. Fill the Zucchini Boats
- Spoon the ricotta mixture into each zucchini boat.
- Sprinkle extra mozzarella on top if desired.
5. Bake
Bake for 20–25 minutes until:
- Zucchini is tender
- Cheese is melted
- Tops are lightly golden
Nutrition (Approx. Per Serving)
- Calories: ~250
- Protein: 15g
- Carbs: 10g
- Fat: 18g
- Fiber: 3g
(Nutrition may vary depending on cheese portions.)
Storage
❄️ Refrigerator: Store in an airtight container for up to 4 days.
🔥 Reheat in oven or air fryer for the best texture.
