Ingredients:

  • 4 medium zucchini (approx 2 lbs / 900g)
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1 lb cremini mushrooms, finely diced
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 tsp dried oregano
  • 1 cup shredded mozzarella cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Slice zucchini in half lengthwise. Use a spoon to scoop out the center seeds, leaving a 1/4 inch thick wall to create a sturdy boat.
  3. Brush the insides of the zucchini with olive oil and sprinkle with salt. Place them cut-side up on a baking sheet and roast for 8–10 minutes.
  4. Heat olive oil in a skillet over medium-high heat. Add diced mushrooms and cook undisturbed for 3 minutes to get a mahogany-colored sear.
  5. Stir in minced garlic and oregano, cooking for another 2 minutes until fragrant.
  6. Fold in the chopped spinach and cook just until wilted (about 60 seconds), then remove from heat.
  7. In a mixing bowl, combine the sautéed mushroom mixture with ricotta and Parmesan. Stir until the filling is cohesive and creamy.
  8. Remove the par-roasted zucchini from the oven and spoon the mushroom ricotta filling generously into each shell, pressing down slightly.
  9. Top with shredded mozzarella and bake until the cheese is melted and bubbly. Garnish with fresh parsley before serving.