Stuffed Zucchini Boats with Mushrooms and Spinach

Stuffed Zucchini Boats with Mushrooms and Spinach

Ingredients:

• 3 medium zucchinis
• 1 cup mushrooms (sliced)
• 1 cup fresh spinach (chopped)
• 1/2 onion (finely chopped)
• 2 garlic cloves (minced)
• 1/2 cup shredded mozzarella cheese (or your favorite cheese)
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat the Oven:
   • Set your oven to 375°F (190°C).
2. Prepare the Zucchini:
   • Wash the zucchinis and cut them in half lengthwise.
   • Use a spoon to scoop out the center of each half, creating a hollow “boat.” Reserve the scooped-out flesh for the filling.
   • Place the zucchini boats in a baking dish.
3. Cook the Filling:
   • Heat olive oil in a skillet over medium heat.
   • Sauté the onions and garlic until fragrant.
   • Add the sliced mushrooms and reserved zucchini flesh. Cook for 5 minutes until the mushrooms are soft.
   • Stir in the chopped spinach, Italian seasoning, salt, and pepper. Cook until the spinach is wilted. Remove from heat.
4. Stuff the Zucchini Boats:
   • Spoon the mushroom and spinach mixture into each zucchini boat.
   • Sprinkle shredded mozzarella and grated Parmesan cheese on top.
5. Bake:
   • Cover the baking dish with foil and bake for 20 minutes.
   • Remove the foil and bake for an additional 10-15 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
6. Serve:
   • Let the zucchini boats cool for a few minutes before serving. Optionally, garnish with fresh herbs like parsley or basil.

This dish is healthy, delicious, and perfect as a main or side dish. Let me know if you’d like variations, such as adding meat or other ingredients!