🍳 Instructions
Step 1: Prep the Zucchinis
- Preheat oven to 375°F (190°C).
- Slice zucchinis in half lengthwise. Use a spoon to gently scoop out the center flesh, leaving about a ¼-inch border to form “boats.”
- Lightly brush each zucchini half with olive oil and season with salt and pepper.
- Place them in a baking dish, cut-side up.
Step 2: Make the Filling
- In a skillet over medium heat, add olive oil and sauté the onion until soft (about 3 minutes).
- Add the garlic and mushrooms, cook until mushrooms release moisture and start to brown.
- Toss in the spinach and cook until wilted (just 1–2 minutes).
- Remove from heat. Let it cool slightly.
- In a mixing bowl, combine the mushroom-spinach mixture with ricotta, Parmesan, optional egg, nutmeg, salt, and pepper.
Step 3: Stuff and Bake
- Spoon the ricotta mixture into each zucchini boat, pressing down gently to pack it in.
- Sprinkle mozzarella and extra Parmesan on top. Add breadcrumbs or nuts if using.
- Cover with foil and bake for 20 minutes.
- Uncover and bake another 10–15 minutes, until cheese is bubbly and golden.
🧡 Optional Add-Ons:
- Add crumbled cooked sausage or bacon for meat-lovers.
- Swap ricotta with goat cheese or cottage cheese if preferred.
- Drizzle with a touch of balsamic glaze or pesto just before serving.
✨ Pro Tip:
These reheat like a dream and even taste better the next day! Serve with a side of crusty bread, salad, or rice if you’re feelin’ fancy.
Want me to help turn this into a cute social caption, Facebook Reel voiceover, or recipe card graphic? Or maybe a vegan twist next? 💚