Ingredients
* 2 medium zucchinis
* 1 cup fresh spinach, chopped
* 1 cup mushrooms, diced
* 1 cup dairy free ricotta cheese
* ½ cup shredded dairy free mozzarella (plus extra for topping)
* ¼ cup grated dairy-free Parmesan
* 2 cloves garlic, minced
* 1 tbsp olive oil
* Salt & pepper, to taste
* ½ tsp Italian seasoning (optional)
Instructions
1. Preheat oven to 375°F (190°C).
2. Prepare zucchinis: Slice in half lengthwise, scoop out centers, and place on a baking sheet.
3. Cook filling: Sauté garlic in olive oil, then add mushrooms and cook until soft. Stir in spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.
4. Mix: In a bowl, combine the cooked mixture with ricotta, mozzarella, and Parmesan
5. Stuff zucchinis: Fill each boat with the mixture and top with extra mozzarella.
6. Bake for 25–30 minutes, until tender and golden