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Spinach Mushroom Ricotta Stuffed Zucchini Boats

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Ingredients

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2 large zucchini
2 tablespoons olive oil
8 ounces mushrooms, diced
3 cups fresh spinach, chopped
3 cloves garlic, minced
1 cup ricotta cheese
1 cup mozzarella cheese, shredded (divided)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 cup Parmesan cheese, grated (divided)
1/4 teaspoon red pepper flakes
2 tablespoons fresh basil, chopped

Instructions

  • Prepare Zucchini: Preheat oven to 400°F. Cut zucchini in half lengthwise and scoop out flesh, leaving 1/4 inch walls. Chop scooped flesh.
  • Cook Vegetables: Heat olive oil in large skillet over medium heat. Add mushrooms and cook 5 minutes. Add chopped zucchini flesh and garlic. Cook 3 minutes more.
  • Wilt Spinach: Add spinach to skillet and cook until wilted, about 2 minutes. Season with salt, pepper, and Italian seasoning. Remove from heat.
  • Make Filling: In mixing bowl, combine ricotta, half the mozzarella, and half the Parmesan. Stir in cooked vegetables.
  • Stuff and Top: Place zucchini boats in baking dish. Fill with ricotta mixture. Top with remaining cheeses and red pepper flakes.
  • Bake: Bake 20-25 minutes until cheese is golden and zucchini is tender.

 

  • Garnish: Sprinkle with fresh basil before serving.

Find it online: https://easyrecipebooks.com/spinach-mushroom-ricotta/