Stuffed Zucchini Boats

Servings: 4-6 Time: 50 minutes

Ingredients:

• 2 tablespoons olive oil
• 4 garlic cloves, finely chopped
• 1/4–1/2 teaspoon red pepper flakes
• 8 ounces mushrooms, chopped into small pieces
• 1 yellow or red bell pepper, diced in small pieces
• 1/3 cup kalamata olives, chopped
• 1 pound of zucchini – 1 large, 2 medium, or 3 small squash
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups fresh spinach, about two good size handfuls
• 1 1/2 cups marinara sauce – store-bought or make your own.
• 1 cup ricotta cheese
• 1 cup parmesan cheese (divided), freshly grated
• Garnish- fresh basil leaves

Directions:

1. Preheat the oven to 400F.
2. Cut the zucchini in half lengthwise. With a spoon, scoop out the center, hollowing out the zucchini like a little boat. Save and chop up the scooped out part and set aside.
3. In a large skillet sauté garlic and red pepper flakes in olive oil for 1 minute. Add mushrooms and zucchini flesh, oregano, salt, and pepper. Saute for about 10 minutes until most liquid has evaporated.
4. Add bell pepper, olives, and spinach and stir for about 1 minute until the spinach is wilted. Turn the heat off. Stir in 1/2 cup marinara sauce and 1/2 cup parmesan.
5. Add the remaining marinara sauce to the bottom of a greased baking dish, skillet or heavy pan. Set the zucchini boats in the pan. Mound the filling into the hollowed-out boats and nestle in a few dollops of ricotta on top of each one. Sprinkle with remaining parmesan cheese.
6. Bake 10-20 minutes, covered or with a lid on, until zucchini is fork tender. (Bigger squash with thicker shells may take longer). Uncover and broil for 5 minutes until the top is golden brown.

Nutrition:
• Serving Size: 1 1/2 cups
• Calories: 311
• Sugar: 6.4 g
• Sodium: 918.8 mg
• Fat: 22 g
• Saturated Fat: 9.7 g
• Carbohydrates: 15.4 g
• Fiber: 4.7 g
• Protein: 16.8 g
• Cholesterol: 53.6 mg

Source: https://www.feastingathome.com/stuffed-zucchini-boats/#tasty-recipes-67903-jump-target