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1. Prepare the Zucchini Boats:
Preheat oven to 375°F (190°C).
Slice zucchinis in half lengthwise. Use a spoon to scoop out the center, leaving ¼ inch thick shells. (Reserve some of the pulp for the filling if desired.)
Brush zucchini halves with olive oil, season with salt and pepper, and place in a baking dish.
2. Make the Filling:
In a skillet, heat olive oil over medium heat.
Add mushrooms and cook until softened and browned (about 6–8 minutes).
Add garlic and cook 1 minute more.
Stir in spinach and cook until wilted. If using frozen spinach, make sure it’s fully drained.
Remove from heat. Let cool slightly, then stir in ricotta, Parmesan, nutmeg, salt, and pepper.
3. Assemble the Boats:
Spoon the filling into each zucchini half, packing it in gently.
Sprinkle tops with shredded mozzarella.
Cover loosely with foil and bake for 20 minutes.
Remove foil and bake another 10–15 minutes until golden and bubbly.
🌿 To Serve:
Drizzle with a little olive oil or balsamic glaze
Garnish with fresh basil, parsley, or chili flakes
Serve alongside quinoa, couscous, or a fresh salad
✅ Make it Your Way:
Add protein: Mix in cooked ground turkey or lentils to the filling.
Go spicy: Add crushed red pepper or chili flakes to the mushroom mix.
Make it vegan: Use almond ricotta and vegan mozzarella.
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