Italian Spinach & Mushroom Stuffed Zucchini Rounds

Ingredients

• 250 g Zucchini
• 1.5 tbsp Olive oil
• 150 g Mushrooms
• 80 g Spinach
• 1 clove Garlic
• 0.5 tsp Dried oregano
• 0.25 tsp Salt
• 0.1 tsp Black pepper
• 2 tbsp Gluten-free breadcrumbs(optional)

Instructions

1. 1

   Heat oven to 400°F (205°C). Slice zucchini into 3–4 cm rounds. Scoop out centers slightly to make boats.

2. 2

   Brush zucchini with a little olive oil and bake 10 minutes.

3. 3

   Meanwhile, sauté mushrooms in olive oil 5–6 minutes. Add garlic, oregano, salt, and pepper.

4. 4

   Add spinach and cook until wilted. Stir in zucchini scooped flesh; cook 2 minutes.

5. 5

   Fill zucchini boats with mushroom-spinach mixture. Sprinkle breadcrumbs (optional) and bake 6–8 minutes until tender.