Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

From the pangolin family to yours!

******************************

Well, its been a while, but here is a recipe my family found on the interwebs (not made by me personally)!

https://myhomemaderecipe.com/recipe.....ta-and-spinach

Ingredients

4 medium zucchinis.
1 tbsp olive oil.
1 small onion, diced.
half of a box of sliced mushrooms, pre-sauteed (added in)
2 cloves garlic, minced.
2 cups fresh spinach, chopped.
1 cup ricotta cheese.
1/2 cup grated Parmesan cheese.
1/2 tsp dried basil.
1/4 tsp dried oregano.
Salt and pepper to taste.
1/2 cup shredded mozzarella cheese.

Instructions


Preheat your oven to 190°C (375°F). Halve zucchinis lengthwise and carve out the centers to shape boats. Arrange them on a baking sheet.

In a skillet, warm olive oil over medium heat. Sauté the diced onion until soft, about 5 minutes. Add minced garlic and continue cooking for 1 minute.

Toss in chopped spinach and cook until wilted, then take off the heat to cool briefly.

In a mixing bowl, blend ricotta cheese, Parmesan, basil, oregano, salt, and pepper. Combine with the slightly cooled spinach and onion mix.

Generously fill zucchini boats with the ricotta mixture.

Top each zucchini with shredded mozzarella cheese.

Bake in the oven for 20-25 minutes, until the zucchinis are fork-tender and cheese turns bubbly.

These are quite decent as a vegetarian meal (not vegan though) and with low fat ricotta you can down the calories a bit more!

Enjoy!