Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Ingredients:

4 medium zucchinis 

1 tablespoon olive oil 

2 garlic cloves, minced 

1 small onion, finely chopped 

1 ½ cups mushrooms, diced 

2 cups fresh spinach, chopped 

1 cup ricotta cheese 

¼ cup grated parmesan cheese

½ teaspoon dried oregano 

Salt and pepper, to taste 

½ cup shredded mozzarella 

Fresh parsley, for garnish 

Optional ;Add meat of your choice

Directions:

Preheat oven to 375°F (190°C). Line a baking dish with parchment paper.

Slice zucchinis lengthwise and scoop out the center flesh with a spoon, creating "boats". Set aside.

Heat olive oil in a skillet over medium heat. Sauté garlic and onions until translucent.

Add mushrooms and cook until tender. Stir in chopped spinach and cook until wilted. Remove from heat.

In a mixing bowl, combine the spinach-mushroom mixture with ricotta, parmesan, oregano, salt, and pepper.

Spoon the filling into each zucchini boat. Top with shredded mozzarella.

Place stuffed zucchinis in the baking dish and bake for 20–25 minutes, until cheese is bubbly and golden.

Garnish with fresh parsley before serving.