Spinach Mushroom Ricotta Zucchini (Print View)

Zucchini boats filled with spinach, mushrooms, and ricotta, baked until tender with a golden Parmesan topping.

# What You'll Need:

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01 - 4 medium zucchinis
02 - 1 cup fresh spinach, chopped
03 - 1 cup mushrooms, diced
04 - 1 cup ricotta cheese
05 - 1/2 cup grated Parmesan cheese
06 - 2 cloves garlic, minced
07 - 1 tablespoon olive oil
08 - Salt, to taste
09 - Black pepper, to taste
10 - 1 teaspoon Italian seasoning
11 - Fresh parsley, chopped, for garnish

# Directions:

01 - Preheat oven to 375°F (190°C).
02 - Slice zucchinis in half lengthwise and scoop out seeds to form boats.
03 - Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
04 - Add diced mushrooms to the skillet and cook until softened, approximately 5 minutes.
05 - Stir chopped spinach into the skillet. Cook until wilted, then season with salt, black pepper, and Italian seasoning.
06 - Transfer sautéed vegetables to a bowl. Fold in ricotta cheese and half of the grated Parmesan until evenly mixed.
07 - Evenly distribute filling into each zucchini boat and arrange in a baking dish.
08 - Sprinkle remaining Parmesan cheese over the stuffed zucchinis.
09 - Bake for 25 to 30 minutes until zucchinis are tender and tops are golden brown.
10 - Remove from oven, garnish with fresh parsley, and serve warm.

# Notes:

01 - Pat the zucchini dry after scooping to prevent excess moisture in the dish.

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