Description
3 medium zucchini, halved lengthwise
1 tbsp olive oil
1 cup mushrooms, finely chopped
2 cloves garlic, minced
2 cups fresh spinach, chopped
½ tsp salt
¼ tsp black pepper
½ tsp dried Italian seasoning
½ cup ricotta cheese
¼ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
¼ tsp red pepper flakes (optional)
Directions:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using a spoon, scoop out the centers of the zucchini halves to create a hollow space, but leave a small border. Set the scooped flesh aside.
In a pan, heat olive oil over medium heat. Add chopped mushrooms and cook for 3-4 minutes until softened.
Stir in garlic, chopped spinach, and the reserved zucchini flesh. Season with salt, black pepper, and Italian seasoning. Cook for another 2-3 minutes until
spinach is wilted.
Remove from heat and mix in ricotta and Parmesan cheese. Stir well.
Spoon the filling evenly into the hollowed zucchini halves. Top with shredded mozzarella cheese.
Bake for 20-25 minutes until the zucchini is tender and the cheese is golden and bubbly.
Sprinkle with red pepper flakes (if using) before serving. Enjoy!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 220 per serving Servings: 6 servings
