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Spinach, Mushroom And Ricotta Stuffed Zucchini Boats

Sick of boring chicken and broccoli? Shake up your meal plan with these flavor-packed Zucchini Boats!
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Ingredients
  

  • 2 medium zucchini
  • 1 tbsp extra virgin olive oil
  • 2 cups fresh spinach or ¼ cup thawed frozen spinach
  • ½ cup sliced mushrooms
  • 1 tsp minced garlic
  • 1 tbsp fresh chopped basil
  • ½ cup ricotta cheese
  • ¼ cup shredded mozzarella cheese
  • ¼ tsp kosher salt
  • Pinch of black pepper

Instructions
 

  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or grease lightly.
  • Slice the zucchini lengthwise and scoop out the seeds to form a “boat,” leaving a ¼-inch border. Arrange on the sheet, drizzle with olive oil, and season with salt and pepper.
  • Heat olive oil in a skillet over medium heat.
  • Add garlic and sauté for 30 seconds. Cook mushrooms for 3–4 minutes until softened.
  • Add spinach and cook until wilted (2–3 minutes). Stir in chopped basil and let cool slightly.
  • In a bowl, mix the spinach-mushroom mixture with ricotta until combined.
  • Fill each zucchini half with the ricotta mixture. Sprinkle mozzarella evenly over the tops.
  • Bake for 20–25 minutes until the zucchini is tender and cheese is golden. Cool slightly, garnish with fresh basil if desired, and serve.