Triple Cheese Spinach Mushroom Zucchini Boats

Ingredients

• 4 medium zucchini cut in half lengthwise
• Sea salt and black pepper to taste
• 1/2 cup mushrooms thinly sliced
• 1 tbsp extra virgin olive oil
• 2 garlic cloves minced
• 1 cup baby spinach chopped
• 1 cup ricotta cheese
• 1/4 cup parmigiano reggiano grated and divided
• 3 oz mozzarella cheese grated
• 1/4 cup fresh basil leaves chopped

Method

1. 1Preheat oven to 375°F and lightly grease baking dish.
2. 2Scoop out center flesh from each zucchini half creating boats.
3. 3Place zucchini boats skin-side down in prepared dish and season with salt and pepper.
4. 4Heat oil in skillet over medium temperature and sauté mushrooms 5-7 minutes.
5. 5Add garlic and cook 1 minute until fragrant.
6. 6Add chopped spinach and cook until wilted, then let cool slightly.
7. 7Combine ricotta, half the parmesan and sautéed vegetables in mixing bowl.
8. 8Spoon vegetable mixture evenly into zucchini boats.
9. 9Top with mozzarella and remaining parmesan cheese.
10. 10Bake 20-25 minutes until zucchini is tender and cheese is melted.
11. 11Optionally broil last 5 minutes for crispier top.
12. 12Garnish with fresh basil and divide evenly between plates.