Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Ingredients:

• 2 medium zucchini
• ½ cup sliced mushrooms
• 1 tbsp extra virgin olive oil
• 2 cups fresh spinach (or ¼ cup defrosted frozen spinach)
• 1 tsp minced garlic
• ½ cup ricotta cheese
• Salt & pepper to taste
• Optional: grated parmesan or mozzarella for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. Slice zucchini in half lengthwise and scoop out the centers with a spoon to form “boats.”
3. Sauté mushrooms in olive oil over medium heat for 3–4 minutes. Add garlic and spinach; cook until wilted. Season with salt and pepper.
4. Mix the veggie blend with ricotta cheese.
5. Fill the zucchini boats with the ricotta mixture. Sprinkle with optional cheese if desired.
6. Bake for 20–25 minutes, until zucchini is tender and tops are golden.

Serve warm and enjoy!