Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

 

Ingredients

4 medium zucchini, halved lengthwise

1 tbsp extra virgin olive oil

1 tsp dried oregano

1/2 tsp kosher salt

1/4 tsp black pepper

1 cup whole milk ricotta cheese

1/2 cup Greek yogurt, plain

1 cup baby spinach, finely chopped

1 cup cremini mushrooms, finely diced

1/2 cup Greek feta cheese, crumbled

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic, grated

1/2 tsp red pepper flakes

1/4 cup clover honey

1 tbsp hot honey

1 tbsp balsamic vinegar

1/2 tsp dried thyme

1/4 tsp ground ginger

1/4 cup raw walnut halves, toasted and finely crushed

1/4 cup fresh pomegranate seeds

1/4 red onion, shaved very thin

1/2 tsp dried edible marigold petals

1 tbsp fresh mint, torn

Directions

Preheat your oven to 400°F and line a large baking sheet

with parchment paper.

Use a small spoon to scoop the seeds and flesh out of

the zucchini halves, creating a 1/4-inch thick shell;

reserve the scooped flesh and chop it finely.

Place the zucchini boats on the baking sheet, brush the

interiors with olive oil, and season with oregano, salt, and

black pepper.

In a large skillet over medium heat, sauté the diced

mushrooms and chopped zucchini flesh for 5 to 7

minutes until the moisture has evaporated and they are

golden brown.

Add the chopped spinach to the skillet and cook for 1

minute until wilted; remove from heat and let the mixture

cool slightly.

In a medium bowl, whisk together the ricotta, Greek

yogurt, crumbled feta, lemon juice, lemon zest, grated

garlic, and red pepper flakes until light and airy.

Fold the sautéed mushroom and spinach mixture into the

ricotta cream until well combined.

Generously spoon the spinach and mushroom filling into

the prepared zucchini boats, mounding it slightly.

Bake for 18 to 22 minutes until the zucchini is tender and

the ricotta filling is set and slightly golden on top.

While the boats bake, simmer the clover honey, hot

honey, balsamic vinegar, thyme, and ginger in a small

saucepan for 3 to 5 minutes until thickened; drizzle the

warm glaze over the finished boats and garnish with

walnuts, pomegranate seeds, red onion, marigold petals,

and fresh mint.