1 cup ricotta cheese
1 cup sliced mushrooms
1 cup shredded mozzarella cheese
2 green onions, sliced
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
In a medium bowl, mix ricotta cheese, mushroom, mozzarella cheese, and sliced green onions.
Place zucchini and onion slices in a single layer over ricotta cheese mixture, then cheese mixture.
Bake in preheated oven until bubbly and cheese is bubbly, about 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake another 25 minutes. Cool enough to handle.
Remove foil from squash and place into a large nonstick skillet. Sprinkle with butter and stir gently, but thoroughly, until zucchini and onion are tender.