Directions:
Preheat the oven to 375°F (190°C).
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.
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking for 2-3 minutes until softened.
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.
Remove from heat and stir in ricotta cheese, Parmesan, Italian seasoning, salt, and pepper. Mix until well combined.
Spoon the ricotta mixture into each zucchini boat, filling them generously.
Sprinkle breadcrumbs and shredded mozzarella on top of each stuffed zucchini boat.
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.
Remove from the oven and serve warm.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 180 kcal per serving | Servings: 4 servings
