Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats



This stuffed zucchini dish takes a fresh spin on traditional Italian flavors, offering a satisfying vegetarian option packed with protein and fiber.

Ingredients:
2 medium zucchini
1/2 cup sliced mushrooms
1 tablespoon extra virgin olive oil
1/2 cup ricotta cheese
1/2 cup chopped spinach
1/2 cup shredded mozzarella cheese
Salt and pepper to taste
Optional: garlic powder, dried herbs (e.g., thyme, oregano)

Instructions:
Preheat oven to 375°F (190°C).
Cut the zucchinis in half lengthwise and scoop out the insides.
In a pan, heat olive oil and sauté sliced mushrooms until tender.
In a bowl, mix cooked mushrooms, ricotta cheese, chopped spinach, salt, and pepper.
Stuff each zucchini boat with the ricotta mixture.
Top with shredded mozzarella cheese.
Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
Serve hot, garnished with optional garlic powder or dried herbs if desired.


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