Cheesy Mushroom Zucchini Boats is a low carb side dish recipe or hearty enough for a meatless vegetarian meal!
- 2 medium size zucchini
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms roughly chopped
- kosher salt, pepper, Italian seasoning crushed red pepper flakes to taste
- 6 ounces chopped spinach
- 5 cloves garlic minced
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
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Slice the zucchini in half lengthwise. Scoop out center with a spoon to make room for the filling. Place zucchini boats on a baking sheet.
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Set a skillet over medium heat. Once hot add olive oil, mushrooms, kosher salt, pepper, Italian seasoning, and crushed red pepper flakes. Cook 4 to 5 minutes. Add spinach and garlic, cook 2 more minutes. Add more olive oil if needed.
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Remove from heat and stir in half of the mozzarella and parmesan cheese.
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Season the zucchini boats with kosher salt and pepper. Add the cheesy mushroom filling to the zucchini boats.
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Bake the zucchini boats in a 425 degree oven for 20 to 25 minutes. Sprinkle remaining mozzarella and parmesan cheese over top during the last 3 minutes.