Spinach Mushroom and Ricotta Stuffed Zucchini

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

Step 2

Slice the zucchinis in half lengthwise and scoop out the centers to create boats.

Step 3

Sauté the diced mushrooms in a nonstick skillet over medium heat for 4–5 minutes until tender, then add the spinach and cook until wilted.

Step 4

In a mixing bowl, combine the ricotta cheese, garlic powder, onion powder, salt, black pepper, sautéed mushrooms, and spinach.

Step 5

Fill each zucchini half with the ricotta and vegetable mixture, then sprinkle shredded mozzarella cheese evenly over the top.

Step 6

Arrange the stuffed zucchini halves in a baking dish and bake for 25–30 minutes until the zucchini is tender and the cheese is melted and lightly golden.