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Ingredients:<\/strong><\/p>\n\n\n\n \u2013 2 medium zucchini<\/p>\n\n\n\n \u2013 1 tablespoon extra virgin olive oil<\/p>\n\n\n\n \u2013 2 cups fresh spinach (or \u00bc cup thawed frozen spinach)<\/p>\n\n\n\n \u2013 \u00bd cup sliced mushrooms<\/p>\n\n\n\n \u2013 1 teaspoon minced garlic<\/p>\n\n\n\n \u2013 1 tablespoon fresh chopped basil<\/p>\n\n\n\n \u2013 \u00bd cup ricotta cheese<\/p>\n\n\n\n \u2013 \u00bc cup shredded mozzarella cheese<\/p>\n\n\n\n \u2013 \u00bc teaspoon kosher salt<\/p>\n\n\n\n \u2013 Pinch of black pepper<\/p>\n\n\n\n [adinserter block=”6″]<\/p>\n\n\n\n Instructions:<\/strong><\/p>\n\n\n\n [adinserter block=”7″]<\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" [adinserter block=”5″] Ingredients: \u2013 2 medium zucchini \u2013 1 tablespoon extra virgin olive oil \u2013 2 cups fresh spinach (or…<\/p>\n","protected":false},"author":1,"featured_media":2533,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5986","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/5986","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5986"}],"version-history":[{"count":0,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/5986\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/media\/2533"}],"wp:attachment":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5986"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5986"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5986"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
Preheat your oven to 375\u00b0F (190\u00b0C). Lightly grease a baking sheet or line it with parchment paper.<\/li>\n\n\n\n
Slice the zucchini in half lengthwise, then scoop out the seeds and some flesh to create a \u201cboat\u201d shape, leaving a \u00bc-inch border of zucchini. Place the zucchini halves, cut side up, on the prepared baking sheet. Drizzle the zucchini with a little olive oil and season with a pinch of salt and pepper. Set aside.<\/li>\n\n\n\n
Heat 1 tablespoon of olive oil over medium heat in a skillet. Add minced garlic and saut\u00e9 for about 30 seconds until fragrant. Add the sliced mushrooms and cook for 3-4 minutes until softened. Stir in the spinach (ensure frozen spinach is thawed and well-drained) and cook for an additional 2-3 minutes until wilted. Remove from heat and stir in the fresh chopped basil. Let the mixture cool slightly.<\/li>\n\n\n\n
In a mixing bowl, combine the spinach and mushroom mixture with ricotta cheese. Mix well until evenly combined.<\/li>\n\n\n\n
Generously fill each zucchini half with the ricotta, spinach, and mushroom mixture. Sprinkle shredded mozzarella cheese evenly over the top of the filled zucchini.<\/li>\n\n\n\n
Place the stuffed zucchini boats on the prepared baking sheet into the preheated oven. Bake for 20-25 minutes, or until the cheese is melted and golden, and the zucchini is tender.<\/li>\n\n\n\n
Remove from the oven and allow the zucchini boats to cool slightly. If desired, garnish with additional fresh basil or a drizzle of olive oil before serving.
Enjoy<\/li>\n<\/ol>\n\n\n\n