🥒🍄 Vegan Stuffed Zucchini Boats with Mushrooms & Spinach

Looking for a hearty, wholesome, and totally plant-powered meal? 🌱 These Vegan Stuffed Zucchini Boats are filled with sautéed mushrooms, spinach, and melty vegan cheese for the ultimate comfort food. Perfect for dinner or a meal-prep win! 🥳✨

Ingredients:

• 3 medium zucchinis 🥒

• 1 cup mushrooms, sliced 🍄

• 1 1/2 cups fresh spinach 🌿

• 1 tablespoon olive oil 🫒

• 2 cloves garlic, minced 🧄

• 1/2 cup vegan shredded cheese 🧀 (mozzarella-style works great!)

• Salt and pepper, to taste 🧂

• Optional garnish: extra parsley 🌿

Instructions:

1. Prep the zucchini ✂️:
   Preheat oven to 375°F (190°C). Slice zucchinis in half lengthwise and scoop out the centers with a spoon to create “boats.”

2. Make the filling 🍳:
   Heat olive oil in a pan over medium heat. Sauté garlic for 1 minute. Add mushrooms and cook until softened (about 5 minutes). Stir in spinach until wilted. Season with salt and pepper.

3. Assemble the boats 🚤:
   Spoon the mushroom-spinach mixture into the hollowed-out zucchinis. Sprinkle generously with vegan cheese.

4. Bake 🔥:
   Place zucchini boats in a baking dish. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5–10 minutes until cheese is melted and bubbly.

5. Serve and enjoy 🍴:
   Garnish with fresh parsley if desired. Serve hot!

📊 Nutrition Information (per stuffed zucchini half — makes 6 servings):

• Calories: ~120 kcal 🔥

• Protein: ~5g 💪

• Fat: ~8g 🥑

• Carbs: ~8g 🍞

• Fiber: ~2g 🌱

• Sugar: ~3g 🍯

• Sodium: ~180mg 🧂

🌟 Tips for Success:

• For extra protein, add cooked lentils or crumbled tofu to the filling! 🌱💪

• Love spicy? Add red pepper flakes or a drizzle of sriracha! 🌶️

• These boats are perfect for meal prep — they reheat beautifully. ♻️