Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Instructions

1. Prepare the Zucchini Boats

   • Preheat the oven to 190°C (375°F).

   • Cut the zucchinis in half lengthwise and scoop out the centre flesh with a spoon, leaving about 1 cm (½ inch) of shell. Reserve a little of the scooped-out flesh.

   • Place the zucchini halves on a lightly greased baking dish, cut side up. Brush with a little olive oil and sprinkle lightly with salt.

2. Cook the Filling

   • Heat 1 tbsp olive oil in a large pan over medium heat.

   • Sauté the onion and garlic until fragrant (about 2–3 minutes).

   • Add the mushrooms and reserved zucchini flesh. Cook until softened and any moisture has evaporated (about 5 minutes).

   • Stir in the spinach and cook until wilted (about 2 minutes). Remove from heat and let cool slightly.

3. Mix the Ricotta Filling

   • In a bowl, combine the ricotta, Parmesan, and (if using) the egg.

   • Add the cooked spinach-mushroom mixture, oregano, salt, and black pepper. Mix until well combined.

4. Stuff the Zucchini Boats

   • Spoon the ricotta-spinach-mushroom mixture evenly into the zucchini halves.

   • Sprinkle mozzarella cheese and a little extra Parmesan on top.

5. Bake

   • Bake for 20–25 minutes, or until the zucchinis are tender and the cheese is golden and bubbly.

6. Serve

   • Allow to cool for a few minutes before serving.

   • Serve warm as a main or side dish.

Tips

• Add a pinch of nutmeg to the ricotta mixture for extra flavour.

• For a non-vegetarian version, stir in cooked chicken or turkey mince to the filling.

• These also reheat well the next day.