πŸ₯’πŸ„ 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 sautΓ©ed mushrooms, spinach, and melty vegan cheese for the ultimate comfort food. Perfect for dinner or a meal-prep win! πŸ₯³βœ¨

Ingredients:
3 medium zucchinis πŸ₯’

1 cup mushrooms, sliced πŸ„

1 1/2 cups fresh spinach 🌿

1 tablespoon olive oil πŸ«’

2 cloves garlic, minced πŸ§„

1/2 cup vegan shredded cheese πŸ§€ (mozzarella-style works great!)

Salt and pepper, to taste πŸ§‚

Optional garnish: extra parsley 🌿

Instructions:
Prep the zucchini βœ‚οΈ:
Preheat oven to 375Β°F (190Β°C). Slice zucchinis in half lengthwise and scoop out the centers with a spoon to create β€œboats.”

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

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

Bake πŸ”₯:
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.

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

πŸ“Š Nutrition Information (per stuffed zucchini half β€” makes 6 servings):
Calories: ~120 kcal πŸ”₯

Protein: ~5g πŸ’ͺ

Fat: ~8g πŸ₯‘

Carbs: ~8g 🍞

Fiber: ~2g 🌱

Sugar: ~3g 🍯

Sodium: ~180mg πŸ§‚

🌟 Tips for Success:
For extra protein, add cooked lentils or crumbled tofu to the filling! 🌱πŸ’ͺ

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

These boats are perfect for meal prep β€” they reheat beautifully. ♻️