Title: Spinach and Mushroom Stuffed Zucchini Boats
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
4 medium zucchini
1 cup fresh spinach, chopped
1 cup mushrooms, finely diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese (optional)
Fresh parsley for garnish 
Instructions:
Preheat your oven to 375 degrees Fahrenheit.
Cut each zucchini in half lengthwise and scoop out the seeds to create boats. Place the zucchini halves in a baking dish, cut side up.
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about one minute until fragrant. Then, add the diced mushrooms and cook for 5-7 minutes until softened and all moisture has evaporated. Stir in the chopped spinach, oregano, salt, and pepper, cooking until the spinach wilts, about 2-3 minutes.
Remove the skillet from heat and mix in half of the Parmesan cheese if using. Stuff each zucchini boat with the spinach and mushroom mixture, packing it slightly.
Sprinkle the remaining Parmesan cheese on top of the stuffed zucchini boats for added flavor. Cover the baking dish with aluminum foil.
Bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 5 minutes to slightly brown the tops.
Once cooked, remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving. Enjoy your delicious and healthy meal!
