Spanish Mushroom and Ricotta Stuffed Zucchini: A Flavor-Packed Vegetarian Delight

Slice the zucchinis in half lengthwise and scoop out the seeds using a spoon to create a hollow boat. Lightly brush the zucchini halves with olive oil and place them on a baking sheet, cut side up.
Roast the zucchinis in the oven for 10-15 minutes until slightly tender but still holding their shape.
Make the Mushroom Filling:

While the zucchinis are roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped mushrooms and onions, cooking until softened and the mushrooms release their moisture, about 5-7 minutes.
Add the minced garlic, smoked paprika, dried thyme, salt, and pepper, and cook for another 1-2 minutes until fragrant.
Remove the skillet from heat and let the mushroom mixture cool slightly.
Stuff the Zucchini Boats:

In a medium bowl, combine the ricotta cheese, grated Parmesan, and fresh parsley. Stir in the cooled mushroom mixture and adjust seasoning if needed.
Spoon the mushroom and ricotta filling into the roasted zucchini halves, packing it slightly to ensure they’re well filled.
Bake the Stuffed Zucchini:

Return the stuffed zucchinis to the oven and bake for another 10-12 minutes, or until the tops are golden brown and the filling is heated through.
Serve:

Garnish the stuffed zucchinis with extra parsley and a sprinkle of Parmesan cheese, if desired. Serve hot as a main dish or as a side to grilled meats.
Serving and Storage Tips: