Stuffed Zucchini Boats with Spinach, Mushrooms, and Ricotta

Stuffed Zucchini Boats with Spinach, Mushrooms, and Ricotta

Ingredients (for 4 people):

4 large zucchinis

250 g button mushrooms, chopped

150 g fresh spinach leaves

250 g ricotta cheese

1 small onion, finely chopped

1 clove of garlic, minced

30 g grated Parmesan cheese (or more for topping)

2 tablespoons olive oil

Salt, pepper, nutmeg

A few fresh basil leaves (optional)

Preparation:

1. Prepare the zucchini:

Preheat the oven to 190°C (375°F).

Cut the zucchinis in half lengthwise and carefully scoop out the flesh with a spoon to form boats. Reserve the scooped-out flesh.

Arrange the hollowed-out zucchini halves in an oiled baking dish, cut side up. Season lightly with salt.

2. Prepare the filling:

In a pan, sauté the onion and garlic in the olive oil.

Add the chopped mushrooms and the reserved zucchini flesh, and cook until the liquid has evaporated.

Add the spinach and cook for a few minutes until wilted.

Remove from the heat, add the ricotta cheese, salt, pepper, and a pinch of nutmeg. Mix well.

3. Stuff and bake:

Generously fill the zucchini halves with the filling.

Sprinkle with grated Parmesan cheese.

Drizzle with a little olive oil.

4. Baking:

Bake for 25 to 30 minutes, until the zucchini is tender and the top is golden brown.

5. Finishing:

Serve hot, garnished with fresh basil or a squeeze of lemon juice for a fresh touch.

Tips:

You can add toasted pine nuts or chopped sun-dried tomatoes for extra texture. This dish pairs well with a crisp salad or some couscous.