Directions:
Preheat oven to 190°C (375°F).
Place zucchini halves on a baking dish and lightly brush with olive oil.
Heat olive oil in a skillet over medium heat. Add mushrooms and cook until softened and moisture evaporates.
Stir in garlic and cook for 1 minute until fragrant. Add spinach and cook until wilted. Remove from heat.
In a bowl, mix the cooked mushroom-spinach mixture with ricotta, Parmesan, salt, black pepper, Italian seasoning, and chili flakes.
Spoon the filling evenly into the zucchini boats.
Top with shredded mozzarella cheese.
Bake for 20–25 minutes until zucchini is tender and cheese is melted and golden.
Garnish with fresh basil or parsley and serve warm.
Nutritional Information (per serving):
Calories: 320
Protein: 18g
Carbohydrates: 14g
Fat: 22g
Fiber: 3g
Sugar: 6g
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