Zucchini Boats

Ingredients: 

2 medium zucchinis 

1 cup fresh spinach, chopped 

1 cup mushrooms, diced (button or cremini work well) - 

1 cup ricotta cheese 

1/2 cup mozzarella cheese, shredded (plus extra for topping) - 

1/4 cup grated Parmesan cheese 

2 cloves garlic, minced 

1 tablespoon olive oil 

Salt and pepper to taste 

Italian seasoning (optional)

 Instructions: 

1.Preheat the Oven: - Preheat your oven to 375°F (190°C)

2. Prepare the Zucchini: - Cut the zucchinis in half lengthwise   and scoop out the seeds using a spoon to create "boats." Place them cut-side up on a baking sheet 

3. Cook the Filling: - In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. - Add the diced mushrooms and cook until they are soft and any liquid has evaporated, about 5-7 minutes. - Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt, pepper, and Italian seasoning if using. 

4. Mix the Filling: - In a mixing bowl, combine the cooked spinach and mushroom mixture with ricotta cheese, mozzarella cheese, and grated Parmesan cheese. Mix well until all ingredients are combined.

5.Stuff the Zucchini: - Spoon the filling into each zucchini boat, pressing down gently to pack it in. Top with additional mozzarella cheese if desired.

 6. Bake: - Place the stuffed zucchini boats in the preheated oven and bake for about 25-30 minutes, or until the zucchini is tender and the cheese is melted and bubbly.

7. Serve: - Remove from the oven and let cool slightly before serving. Enjoy your delicious Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats!