Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Slice the zucchinis in half lengthwise and scoop out the center using a spoon, creating a boat-like shape. Set aside the zucchini halves and their scooped-out flesh.
Step 2: Sauté the Vegetables
In a pan, heat the olive oil over medium heat.
Add the garlic and sauté for about 1 minute until fragrant.
Add the chopped mushrooms and sauté for 3-4 minutes until they release their moisture and soften.
Stir in the chopped spinach and cook for another 2 minutes until wilted. Season with salt and pepper to taste.
Step 3: Make the Filling
Transfer the sautéed spinach and mushrooms to a mixing bowl.
Add the ricotta cheese, mozzarella cheese, and Parmesan cheese to the mixture. Stir well to combine.
Step 4: Stuff the Zucchini Boats
Fill the hollowed zucchini halves with the prepared spinach, mushroom, and cheese mixture. Press down gently to pack the filling in.
Step 5: Bake
Place the stuffed zucchini boats on a baking sheet.
Bake for 20-25 minutes, or until the zucchinis are tender and the cheese is melted and golden on top.
Step 6: Serve
Remove from the oven and let cool for a few minutes. Serve warm, garnished with extra Parmesan or fresh herbs if desired.
Serving and Storage Tips