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👩🍳 Instructions
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Prep zucchini
- Preheat oven to 190°C (375°F).
- Slice zucchini in half lengthwise.
- Scoop out centers with a spoon to make boats.
- Lightly brush with olive oil and place on baking tray.
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Cook filling
- Heat remaining olive oil in a pan.
- Add mushrooms → cook 3–4 minutes.
- Add garlic and spinach → cook until spinach wilts.
- Stir in basil, salt, and pepper.
- Remove from heat and mix in ricotta cheese.
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Stuff zucchini
- Spoon filling into each zucchini boat.
- Sprinkle mozzarella cheese on top.
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Bake
- Bake 20–25 minutes until zucchini is tender and cheese is melted and golden.
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Serve
- Garnish with fresh basil or chili flakes if you like.
🍽 Tips
- Add cooked chicken or mince for extra protein.
- Use paneer instead of ricotta for a cheaper Rawalpindi-friendly option.
- Sprinkle parmesan or cheddar for a stronger flavor.
🥗 Nutrition (Approx per 2 boats)
- Calories: ~220
- Protein: 14 g
- Carbs: 6 g
- Fat: 15 g
