Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Really anything goes, any combination of veggies with a type of cheese if you want. These are so great and addition veggies or swaps can be made. From facebook.com.

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats


Ingredients:

4 medium zucchini
1 cup ricotta cheese
1 cup fresh spinach, chopped
1 cup mushrooms, finely chopped
1 small onion, finely chopped (if tolerated or omit)
2 cloves garlic, minced
1/2 cup grated Parmesan cheese (if tolerated)
1 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste (if tolerated)
1/4 cup Panko breadcrumbs (optional and check for problem ingredients)
1/4 cup shredded mozzarella (for topping)


Directions:

1. Preheat the oven to 375°F (190°C).

2. Cut the zucchini in half lengthwise and scoop out the insides, leaving a thin shell. Set the zucchini boats aside and chop the scooped-out zucchini flesh.

3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking for 2-3 minutes until softened.

4. Add the chopped zucchini flesh, mushrooms, and spinach to the skillet. Cook for an additional 5 minutes until the vegetables are soft and the spinach has wilted.

5. Remove from heat and stir in ricotta cheese, Parmesan, Italian seasoning, salt, and pepper. Mix until well combined.

6. Spoon the ricotta mixture into each zucchini boat, filling them generously.

7. Sprinkle breadcrumbs and shredded mozzarella on top of each stuffed zucchini boat.

8. Place the boats in a baking dish and bake for 25-30 minutes, or until the zucchini is tender and the cheese is golden and bubbly.

9. Remove from the oven and serve warm.