Spinach, Mushroom, and Ricotta Stuffed Zucchini

Ingredients

• 4 medium zucchinis
• 1 cup fresh spinach (or frozen)
• 1 cup mushrooms, chopped
• 1 cup ricotta cheese
• 1/4 cup grated parmesan cheese
• 1 egg, whisked
• Salt and pepper, to taste
• Pinch of nutmeg
• Milk, if needed
• Fresh basil or parsley, optional

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the insides, leaving a wall around the edges.
3. Sauté spinach and mushrooms until cooked, then mix in the scooped zucchini flesh.
4. In a mixing bowl, combine sautéed veggies, ricotta cheese, parmesan, egg, and seasonings.
5. Spoon the filling into the hollowed zucchini boats.
6. Bake for 25-30 minutes or until the tops are golden brown.