Spinach, Mushroom, and Ricotta Stuffed Zucchini

Ingredients:

• 4 medium zucchini

• 1 tablespoon olive oil

• 1 cup fresh spinach (chopped)

• 1 cup mushrooms (sliced)

• 1 clove garlic (minced)

• 1/2 cup ricotta cheese

• 1/4 cup grated Parmesan cheese

• 1/4 teaspoon dried oregano

• Salt and pepper to taste

• 1/4 cup mozzarella cheese (optional, for topping)

• Fresh basil or parsley for garnish (optional)

Instructions:

1. Preheat the oven:
   Preheat your oven to 375°F (190°C).

2. Prepare the zucchini:

   • Slice the zucchinis in half lengthwise. Use a spoon to scoop out the seeds and flesh, creating a hollow center. You can reserve the flesh to add to the stuffing or discard it if you prefer.

   • Place the zucchini halves on a baking sheet, cut side up. Drizzle with a little olive oil and season with salt and pepper.

   • Roast the zucchini halves in the oven for about 10 minutes to soften them slightly. Remove them from the oven and set aside.

3. Make the stuffing:

   • In a large pan, heat the olive oil over medium heat. Add the garlic and cook for about 1 minute until fragrant.

   • Add the sliced mushrooms and cook for 5–7 minutes, or until they release their moisture and become soft.

   • Add the chopped spinach and cook for another 2 minutes until wilted. Season with salt, pepper, and oregano.

   • Remove the pan from heat and stir in the ricotta and Parmesan cheese. Adjust the seasoning to taste.

4. Stuff the zucchini:

   • Spoon the spinach-mushroom mixture into each zucchini half, pressing it down lightly to pack it in.

   • If desired, sprinkle mozzarella cheese on top for a melty finish.

5. Bake:

   • Return the stuffed zucchini to the oven and bake for 15–20 minutes, or until the zucchini is tender and the cheese (if using) is melted and bubbly.

6. Serve:

   • Garnish with fresh basil or parsley if desired. Serve hot and enjoy!

This recipe is light yet filling, and you can easily customize it by adding other veggies or herbs based on what you like.