The photo appears to show zucchini halves filled with creamy spinach, browned mushrooms, cheese, and a crisp golden topping. Similar versions use ricotta/Parmesan and bake at about 190°C.
Ingredients — 4 servings
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4 medium zucchini
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1½ cups mushrooms, sliced
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3 cups fresh spinach
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1 cup ricotta
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½ cup mozzarella
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¼ cup Parmesan
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2 garlic cloves, minced
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1 small onion, finely chopped
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2 tbsp olive oil
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½ tsp Italian seasoning
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¼ tsp chili flakes
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Salt & black pepper
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2 tbsp breadcrumbs or panko
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2 tbsp chopped parsley
Method
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Heat oven to 190°C/375°F.
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Halve zucchini lengthwise and scoop out the centers, leaving a 5–7 mm shell. Chop the scooped flesh.
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Brush boats with olive oil, salt and pepper. Bake 8–10 minutes.
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Sauté onion and mushrooms in oil over medium-high heat until browned and their moisture evaporates.
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Add garlic and zucchini flesh; cook 2 minutes. Add spinach and cook until wilted.
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Remove from heat. Mix vegetables with ricotta, half the Parmesan, Italian seasoning, chili flakes, salt and pepper.
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Fill zucchini generously. Top with mozzarella, remaining Parmesan and breadcrumbs.
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Bake 20–25 minutes, until tender and bubbling. Broil/grill for 1–2 minutes for the browned crust.
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Rest 5 minutes and garnish with parsley.
Nut information
As written: nut-free. It contains dairy (ricotta, mozzarella, Parmesan) and gluten if ordinary breadcrumbs are used. For a nut-free meal, check packaged cheese/breadcrumb labels for cross-contact. A nut-based topping isn’t necessary.
Q&A
Can I make it without ricotta? Yes—use cream cheese, cottage cheese, or additional mozzarella.
Can I use frozen spinach? Yes. Thaw and squeeze it very dry first.
How do I prevent watery zucchini? Salt the hollowed zucchini for 10 minutes, pat dry, and cook the mushrooms until their liquid has evaporated.
Can I prepare it ahead? Assemble several hours ahead, refrigerate, then bake until thoroughly hot.
Is it vegetarian? Yes, provided the cheeses and breadcrumbs are vegetarian-friendly.