Cheesy Spinach & Mushroom Stuffed Zucchini Boats

 Ingredients

For the zucchini

• 4 medium zucchini
• 1½ tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

For the filling

• 1 tbsp olive oil
• 1½ cups mushrooms, sliced
• 2 cups fresh spinach, chopped
• 3 cloves garlic, minced
• ½ cup ricotta cheese
• ½ cup shredded mozzarella
• ¼ cup grated Parmesan
• ½ tsp Italian seasoning
• ¼ tsp black pepper
• ¼ tsp salt
• 2 tbsp chopped fresh parsley

Optional base

• ½ cup marinara or tomato sauce

 Instructions

1. Prepare the zucchini:
   Preheat oven to 400°F (200°C). Cut zucchini in half lengthwise and scoop out the center, leaving about ¼ inch of zucchini around the edges. Chop the scooped-out zucchini and save it for the filling.
2. Cook the vegetables:
   Heat 1 tbsp olive oil in a skillet over medium heat. Add mushrooms and cook for 4–5 minutes until softened.
3. Add the chopped zucchini, spinach, and garlic. Cook for another 2–3 minutes, until the spinach wilts and excess moisture evaporates.
4. Make the filling:
   Remove from heat and mix in ricotta, ¼ cup mozzarella, Parmesan, Italian seasoning, salt, pepper, and parsley.
5. Fill the boats:
   Spread marinara sauce in the bottom of a baking dish if using. Place zucchini halves inside and brush lightly with olive oil. Spoon the spinach-mushroom mixture into each zucchini.
6. Add cheese:
   Sprinkle the remaining ¼ cup mozzarella over the top.
7. Bake:
   Bake uncovered for 20–25 minutes, until the zucchini is tender and the cheese is melted and lightly golden.
8. Serve:
   Let rest for 5 minutes, garnish with parsley, and serve warm.

 Approximate Nutrition

Per 2 zucchini halves:

• Calories: 280–320 kcal
• Protein: 15–18 g
• Carbohydrates: 12–15 g
• Fat: 18–21 g
• Fiber: 3–4 g

Nutrition varies depending on the cheese and amount of oil used.

 Nut & Allergen Information

• Contains: milk/dairy.
• Nuts: No nuts are required in this recipe.
• Check packaged cheese/sauces for possible cross-contact with nuts if allergies are a concern.
• Naturally vegetarian.

 Q&A

Q: Can I use frozen spinach?
Yes. Thaw it completely and squeeze out excess water before adding.

Q: Can I use cream cheese instead of ricotta?
Yes. Use about ½ cup softened cream cheese for a richer filling.

Q: Can I prepare these ahead of time?
Yes. Assemble them, cover, and refrigerate for up to 24 hours, then bake when ready.

Q: Can I add chicken?
Yes. Cooked shredded chicken can be mixed into the filling for extra protein.