Ingredients
Scale
- 4 medium zucchinis
- 1 cup fresh spinach (or frozen)
- 1 cup mushrooms, chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, whisked
- Salt and pepper to taste
- Pinch of nutmeg
- Milk, if needed
- Fresh basil or parsley (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchinis lengthwise and scoop out centers, leaving a thin border.
- Sauté mushrooms and spinach until softened, then mix in scooped zucchini flesh.
- In a bowl, combine sautéed vegetables, ricotta, Parmesan, egg, salt, pepper, and nutmeg.
- Spoon mixture into zucchini boats.
- Place on baking tray and bake for 25–30 minutes until golden and set.
- Garnish with fresh herbs and serve warm.
Notes
- Feta can replace ricotta for a stronger flavor.
- Add cherry tomatoes for extra freshness.
- Leftovers reheat well in oven or air fryer.
- Do not overfill zucchini to prevent spilling while baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian