dried oregano, red pepper flakes, fresh basilfor serving, (optional)
Instructions
Preheat oven to 400 degrees F.
Heat 1 tablespoon olive oil and 1 tablespoon of butter in a sauté pan. Add the shallots and garlic; sauté until the oil is fragrant (about 1 minute). Add in mushrooms and sauté until tender.
Cut the cherry tomatoes into quarters and place them into a small bowl. Drizzle with olive oil, honey, and season with salt and pepper to taste; toss and coat well. Stir in the sautéed mushrooms.
Cut the zucchinis in half, lengthwise and hollow them out, leaving approximately ¼” of the zucchini intact. Discard the scooped out portion.
Smear ricotta cheese into the zucchini trench and top with the tomato/mushroom mixture. Top with cheese, and sprinkle with oregano.
Bake at 400 degrees F for about 20–30 minutes until cheese is lightly browned and the zucchini is tender.
To serve sprinkle with fresh basil and red pepper flakes and enjoy!
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