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## How to Make Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
### Step 1: Prepare the Zucchini
Slice the zucchinis in half lengthwise. Using a spoon, scoop out the flesh, leaving a sturdy shell for stuffing. Chop the scooped flesh and set aside.
### Step 2: Cook the Filling
Heat olive oil in a pan over medium heat. Add onions and garlic, sauté until fragrant and translucent. Add mushrooms and cook until softened. Toss in the chopped zucchini flesh and spinach, cooking until the spinach wilts and excess moisture evaporates. Season with salt and pepper.
### Step 3: Combine with Ricotta
Remove the pan from heat and stir in the ricotta cheese until well combined.
### Step 4: Stuff and Bake
Preheat your oven to 375°F (190°C). Place the zucchini shells on a baking tray, then fill each boat generously with the spinach-mushroom-ricotta mixture. Optional: sprinkle with grated Parmesan for an extra golden crust. Bake for 20–25 minutes until the zucchini is tender and the tops are slightly browned.
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## Serving Suggestions
Serve these stuffed zucchini boats as a main dish with a side salad or crusty bread. They also make a fantastic appetizer or side for grilled meats or pasta dishes. Leftovers reheat well and make a delicious lunch option!
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## Final Thoughts
These **Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats** are proof that healthy eating doesn’t have to be boring. With simple ingredients, straightforward steps, and satisfying flavors, this recipe is sure to become a favorite in your meal rotation. Perfect for family dinners or impressing guests, give this wholesome dish a try and enjoy every delicious bite!
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Would you like tips on how to make this recipe vegan or gluten-free? Just let me know!
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