Ingredients:

  • 4 medium zucchinis
  • 0.5 tsp kosher salt
  • 1 tbsp extra virgin olive oil
  • 8 oz cremini mushrooms, finely chopped
  • 5 oz fresh baby spinach, chopped
  • 2 cloves garlic, minced
  • 1 cup whole milk ricotta cheese
  • 0.5 cup shredded mozzarella cheese
  • 0.25 cup grated parmesan cheese
  • 1 large egg, lightly beaten
  • 0.5 tsp black pepper
  • 0.25 tsp red pepper flakes

Instructions:

  1. Preheat oven to 400°F (200°C). Slice zucchinis in half lengthwise. Use a melon baller to scoop out the flesh, leaving a 1/4-inch thick shell. Reserve and finely chop the scooped flesh.
  2. Sprinkle the hollowed zucchini shells with salt and place them upside down on paper towels for 5 minutes to draw out moisture. Wipe dry before stuffing.
  3. Heat olive oil in a large skillet over medium-high heat. Add chopped mushrooms and reserved zucchini flesh. Sauté for 5-7 minutes until liquid evaporates and mushrooms brown.
  4. Stir in the chopped spinach and minced garlic. Cook for 1-2 minutes until spinach is wilted. Remove from heat and let cool slightly.
  5. In a medium bowl, combine ricotta, 1/4 cup mozzarella, parmesan, egg, black pepper, and red pepper flakes. Fold in the sautéed mushroom and spinach mixture.
  6. Arrange zucchini shells on a baking sheet. Fill each shell generously with the ricotta mixture and top with the remaining mozzarella.
  7. Bake for 15-18 minutes until the zucchini is tender and the cheese is bubbly and lightly browned.