A delicious recipe for **Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats**—perfect for a light yet satisfying meal!
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### **Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats**
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#### **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? ????