Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats: A Wholesome Baked Delight

Instructions

Step 1: Preheat oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil.

Step 2: Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 3 minutes.

Step 3: Add mushrooms and cook until softened, then stir in the spinach and cook until wilted. Season with salt and pepper. Remove from heat and let cool slightly.

Step 4: In a bowl, mix the cooled spinach-mushroom mixture with ricotta, Parmesan, and garlic powder until combined.

Step 5: Place zucchini halves in the baking dish and spoon the ricotta mixture evenly into each. Top with shredded mozzarella cheese.

Step 6: Bake for 20–25 minutes, or until zucchini is tender and cheese is bubbly and golden.

Step 7: Garnish with fresh herbs if desired and serve warm.

Storage Information

Store leftover stuffed zucchini boats in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through.