Zucchini Boats stuffed with Spinach Mushroom Ricotta

Sastojci

1/2 cup low fat Riccota cheese

2 medium zucchini

2 cups fresh spinach (or ¼ cup defrosted frozen spinach)

½ cup sliced mushrooms

1 teaspoon minced garlic

additional seasonings if desired.

cooking spray

Upute

Add cooking spray to pan and cook down the mushrooms.

When almost done, add garlic and fresh/or frozen (drained/squeezed out) spinach, cook for a few minutes.

Remove from heat and stir in the crumbled ricotta cheese.

Scoop out seeds from center of zucchini. ( cut lengthwise)

Spoon the mushroom and spinach riccota mixture on top of the zucchini

Bake for 6- 8 minutes ( 350.) Air fryer or Oven preheated

Don't these look so terrific, yummy way to get some veggies in.😋