Ingredients:

  • 4 medium zucchinis (approx. 1.5 lbs / 680g)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 8 oz cremini mushrooms, finely diced
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tsp dried oregano

Instructions:

  1. Halve the zucchinis lengthwise. Using a spoon or melon baller, scoop out the center seeds and flesh, leaving a 1/4 inch wall around the edge. Finely chop the reserved flesh for use in the filling.
  2. Brush the hollowed zucchini boats with olive oil and season with sea salt and black pepper.
  3. Melt butter in a large non-stick skillet over medium-high heat. Add diced mushrooms and the reserved zucchini flesh, sautéing until the mushrooms release their liquid and turn deep mahogany brown.
  4. Stir in the minced garlic and dried oregano; cook for 60 seconds until fragrant. Remove from heat and transfer to a mixing bowl to cool slightly.
  5. Fold in the ricotta cheese, Parmesan cheese, and half of the shredded mozzarella until a thick, cohesive paste forms.
  6. Preheat oven to 400°F (200°C). Spoon the ricotta mixture generously into each zucchini boat, pressing down slightly.
  7. Top each boat with the remaining mozzarella cheese.
  8. Bake for 20–25 minutes until the zucchini is tender-crisp and the cheese is bubbling and golden-brown.