Ingredients:

– 2 medium zucchinis

– 1 cup fresh spinach, chopped

– 1 cup mushrooms, diced (button or cremini work well)

– 1 cup ricotta cheese

– 1/2 cup mozzarella cheese, shredded (plus extra for topping)

– 1/4 cup grated Parmesan cheese

– 2 cloves garlic, minced

– 1 tablespoon olive oil

– Salt and pepper to taste

– Italian seasoning (optional)

### Instructions:

1. Preheat the Oven:

– Preheat your oven to 375°F (190°C).

2. Prepare the Zucchini:

– Cut the zucchinis in half lengthwise and scoop out the seeds using a spoon to create “boats.” Place them cut-side up on a baking sheet.

3. Cook the Filling:

– In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

– Add the diced mushrooms and cook until they are soft and any liquid has evaporated, about 5-7 minutes.

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

4. Mix the Filling:

– In a mixing bowl, combine the cooked spinach and mushroom mixture with ricotta cheese, mozzarella cheese, and grated Parmesan cheese. Mix well until all ingredients are combined.

5. Stuff the Zucchini:

– Spoon the filling into each zucchini boat, pressing down gently to pack it in. Top with additional mozzarella cheese if desired.

6. Bake:

– Place the stuffed zucchini boats in the preheated oven and bake for about 25-30 minutes, or until the zucchini is tender and the cheese is melted and bubbly.

7. Serve:

– Remove from the oven and let cool slightly before serving. Enjoy your delicious Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats!