Spinach, Mushroom, and Ricotta Stuffed Zucchini 
Tender zucchini boats filled with a creamy ricotta, spinach, and mushroom mixture, baked to perfection with a golden, cheesy topping. A delicious, healthy, and Mediterranean-inspired meal!
Ingredients:
2 medium zucchinis
1 cup fresh spinach, chopped
1 cup mushrooms, diced (button or cremini work well)
1 cup ricotta cheese
½ cup shredded mozzarella cheese (plus extra for topping)
¼ cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper, to taste
½ teaspoon Italian seasoning (optional)
Directions:
1. Preheat the Oven:
Set your oven to 375°F (190°C).
2. Prepare the Zucchini:
Slice the zucchinis in half lengthwise and use a spoon to scoop out the centers, creating hollow “boats”.
Arrange them cut-side up on a baking sheet.
3. Cook the Filling:
Heat olive oil in a skillet over medium heat.
Add minced garlic, sautéing for 1 minute until fragrant.
Stir in mushrooms and cook for 5–7 minutes until softened and any excess liquid evaporates.
Add 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 bowl, combine the cooked spinach and mushroom mixture with ricotta, mozzarella, and Parmesan cheese.
Stir until well blended.
5. Stuff the Zucchini:
Spoon the mixture evenly into each zucchini boat, pressing gently to pack it in.
Sprinkle extra mozzarella cheese on top for a melty finish.
6. Bake:
Bake in the preheated oven for 25–30 minutes, or until the zucchini is tender and the cheese is bubbly and slightly golden.
7. Serve & Enjoy:
Let cool for a few minutes before serving.
Enjoy warm, either as a main dish or a flavorful side!
Spinach, Mushroom, and Ricotta Stuffed Zucchini
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