Stuffed Zucchini Boats with Spinach Mushroom Ricotta Filling
Tender zucchini boats filled with creamy ricotta, sautéed mushrooms, and wilted spinach, topped with golden mozzarella for a satisfying meal
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Cooking tools:
- Spoon
- Baking dish
- Skillet
- Mixing bowl
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Fork
- Spatula
Ingredients
- 4 medium zucchinis, halved lengthwise and scooped out
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped or frozen spinach, thawed and drained
- 1/2 cup mushrooms, finely chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs, optional
- 1 tablespoon olive oil
- Salt
- pepper
- Fresh basil or parsley for garnish, optional
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon additional Parmesan cheese
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