Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Serving – Serve these stuffed zucchini boats on their own or with a side salad, grilled chicken, or quinoa for a complete meal.
Storage – Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Freezing – You can freeze the stuffed zucchini boats before baking. Wrap them tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Bake from frozen at 375°F for 30-40 minutes.
Variations
Meat Option – Add cooked ground turkey, chicken, or sausage to the filling for a heartier version.
Cheese Substitutes – If you don’t have ricotta, you can use cream cheese or cottage cheese as a substitute.
Herbs and Spices – Add some dried oregano, basil, or crushed red pepper flakes for extra flavor.
FAQ
Can I use frozen spinach for this recipe?
Yes, you can use frozen spinach. Just make sure to thaw it completely and squeeze out the excess water before using it in the filling.

How do I prevent the zucchini from becoming too soggy?
To help prevent sogginess, be sure to scoop out most of the inner seeds and moisture from the zucchini. You can also lightly salt the zucchini halves before stuffing them to draw out excess moisture.

Enjoy these Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats for a fresh and tasty meal that’s loaded with veggies and cheese!