Ingredients:
– 2 medium zucchini
– 1 tablespoon extra virgin olive oil
Instructions:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
2. Prepare the Zucchini:
Slice the zucchini in half lengthwise, then scoop out the seeds and some flesh to create a “boat” shape, leaving a ¼-inch border of zucchini. Place the zucchini halves, cut side up, on the prepared baking sheet. Drizzle the zucchini with a little olive oil and season with a pinch of salt and pepper. Set aside.
3. Prepare the Filling:
Heat 1 tablespoon of olive oil over medium heat in a skillet. Add minced garlic and sauté for about 30 seconds until fragrant. Add the sliced mushrooms and cook for 3-4 minutes until softened. Stir in the spinach (ensure frozen spinach is thawed and well-drained) and cook for an additional 2-3 minutes until wilted. Remove from heat and stir in the fresh chopped basil. Let the mixture cool slightly.
4. Mix the Ricotta Filling:
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