## How to Make Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
1. **Prepare the zucchini:** Preheat your oven to 375°F (190°C). Slice zucchinis in half lengthwise and carefully scoop out the seeds and some flesh to create “boats.” Lightly brush with olive oil and season with salt and pepper.
2. **Cook the filling:** In a skillet, heat olive oil and sauté garlic and mushrooms until soft. Add spinach and cook until wilted. Remove from heat and let cool slightly.
3. **Mix the filling:** In a bowl, combine the sautéed veggies with ricotta cheese, half of the Parmesan, and season with salt, pepper, and herbs.
4. **Stuff the zucchini:** Spoon the filling evenly into the zucchini boats and sprinkle the remaining Parmesan on top.
5. **Bake:** Place the stuffed zucchinis on a baking sheet and bake for about 25-30 minutes until the zucchini is tender and the topping is golden brown.
6. **Serve:** Garnish with fresh herbs and enjoy warm as a light main course or side dish.
## Tips for Perfect Zucchini Boats
* Don’t scoop out too much flesh — leave a sturdy shell to hold the filling.
* For extra flavor, add a sprinkle of red pepper flakes or a drizzle of balsamic glaze before serving.
* Try adding toasted pine nuts or chopped walnuts for a crunchy texture.
* These boats reheat well, making them great for meal prep.
## Why You’ll Love This Recipe
Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a fantastic way to eat your veggies without sacrificing flavor or satisfaction. They’re naturally gluten-free, packed with nutrients, and simple to prepare. Whether you’re aiming for a wholesome weeknight dinner or a colorful addition to your next gathering, these zucchini boats deliver on taste and presentation.
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