A delicious recipe for **Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats**—perfect for a light yet satisfying meal!
—
### **Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats**
???? **Don’t lose this recipe! Save it for later!**
#### **Ingredients:**
– 4 medium zucchini
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 1/2 cups fresh spinach, chopped
– 1 cup mushrooms, finely chopped
– 1/2 small onion, finely diced
– 2 cloves garlic, minced
– 1 egg (optional, for extra binding)
– 1/2 teaspoon dried oregano
– 1/2 teaspoon dried basil
– 1/4 teaspoon red pepper flakes (optional)
– Salt & black pepper, to taste
– 1 tablespoon olive oil
– 1/2 cup marinara sauce (optional, for serving)
– Fresh parsley or basil, for garnish
#### **Instructions:**
1. **Preheat oven** to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.
2. **Prepare the zucchini:**
– Cut each zucchini in half lengthwise.
– Use a spoon to scoop out the flesh, leaving about a 1/4-inch border.
– Chop the scooped-out zucchini flesh and set it aside.
3. **Cook the filling:**
– Heat olive oil in a skillet over medium heat.
– Sauté onion for 2–3 minutes until softened.
– Add garlic, mushrooms, and chopped zucchini flesh. Cook for another 5 minutes until softened and any moisture evaporates.
– Stir in spinach and cook for 1–2 minutes until wilted. Remove from heat.
4. **Mix the filling:**
– In a bowl, combine ricotta, mozzarella, Parmesan, cooked vegetables, egg (if using), oregano, basil, red pepper flakes, salt, and black pepper. Mix well.
5. **Fill the zucchini boats:**
– Spoon the ricotta mixture into each hollowed-out zucchini half.
– Arrange them in the prepared baking dish.
6. **Bake:**
– Cover loosely with foil and bake for 20 minutes.
– Uncover and bake for another 10–15 minutes, until the zucchini is tender and the filling is slightly golden.
7. **Serve:**
– Optional: Warm up some marinara sauce and spoon it onto the plate before placing the zucchini boats on top.
– Garnish with fresh parsley or basil and extra Parmesan if desired.
Enjoy your **Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats**! ???? Save this recipe so you don’t lose it!
Would you like any tweaks or substitutions for your taste? ????