Spinach, Mushroom, and Ricotta Stuffed Zucchini

Step 1

Preheat oven to 375°F (190°C).

Step 2

Slice zucchinis in half lengthwise and scoop out the centers. Place on a baking sheet.

Step 3

In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant.

Step 4

Add diced mushrooms; cook for about 5 minutes until softened.

Step 5

Stir in chopped spinach and cook until wilted, about 2–3 minutes. Season with salt, pepper, and Italian seasoning.

Step 6

Transfer veggies to a bowl. Mix in ricotta, mozzarella, and Parmesan until creamy.

Step 7

Spoon filling into each zucchini half. Top with additional mozzarella.

Step 8

Bake for 25–30 minutes until zucchini is tender and tops are golden and bubbly.

Step 9

Serve warm and enjoy!