Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
2 medium zucchini 1/2 cup sliced mushrooms 1 tablespoon extra virgin olive oil 2 cups fresh spinach (or 1/4 cup defrosted frozen spinach) 1 teaspoon minced garlic 1/2 cup ricotta cheese 1/2 cup shredded mozzarella cheese (plus extra for topping) 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon Italian seasoning
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