3 Cheese Zucchini Boats

One thing I love about this recipe is that it’s incredibly easy to shop for. You really just need to make two stops at the grocery store: one in the produce section and one in the dairy section! A few things to note – when choosing zucchini, you’ll want to be sure they’ll fit the width of a 9×13 inch baking pan. As for the other vegetables, I chose baby bella mushrooms, Vidalia onion, and yellow bell pepper (but you can choose any of your favorites!) One thing I love about this recipe is that it’s incredibly easy to shop for. You really just need to make two stops at the grocery store: one in the produce section and one in the dairy section! A few things to note - when choosing zucchini, you’ll want to be sure they’ll fit the width of a 9×13 inch baking pan. As for the other vegetables, I chose baby bella mushrooms, Vidalia onion, and yellow bell pepper (but you can choose any of your favorites!)

3 medium zucchini, halved and hollowed out

1 15 oz. container ricotta cheese

1 cup shredded mozzarella cheese

1 cup shaved Parmesan cheese

1 Tablespoon Italian seasoning, divided

1 teaspoon salt, divided

1 Tablespoon olive oil

½ cup chopped mushrooms

½ cup chopped broccoli florets

½ cup chopped carrots

½ cup chopped bell pepper

½ cup chopped onion

½ teaspoon pepper

Directions at lemontreedwelling.com

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