Ingredients:

  • 4 medium zucchinis (approx. 2 lbs / 900g), halved lengthwise
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 8 oz baby bella mushrooms, finely diced
  • 5 oz fresh baby spinach, chopped
  • 1 cup part-skim ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/4 cup diced yellow onion
  • 1 tbsp olive oil
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • salt to taste
  • black pepper to taste
  • 2 tbsp fresh basil, chiffonade

Instructions:

  1. Preheat oven to 375°F (190°C). Slice zucchinis lengthwise and scoop out the center flesh, leaving a 1/4 inch wall. Brush insides with olive oil, sprinkle with salt, and roast on a parchment-lined sheet for 10 minutes.
  2. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sauté diced mushrooms for 2-3 minutes without stirring until browned. Add onions and garlic, cooking until translucent.
  3. Fold in chopped spinach and cook until wilted. Remove skillet from heat.
  4. Stir in ricotta, Parmesan, oregano, and red pepper flakes. Season with salt and pepper until the filling is cohesive.
  5. Spoon the filling mixture into each pre-roasted zucchini boat. Bake for 15-20 minutes until cheese is bubbling and edges are golden.
  6. Garnish with fresh basil before serving.