Step 1: Prep the zucchini

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with a little olive oil or cooking spray.

Take your zucchinis and slice them lengthwise. Using a small spoon or melon baller, gently scoop out the centers to create shallow “boats.” Be sure to leave a thin wall on the sides to hold the filling. Lightly sprinkle each boat with salt and pepper, then place them cut-side up in the prepared baking dish.

Chef’s Tip: If the zucchini boats wobble, slice a thin strip off the bottom so they sit flat in the dish.

Step 2: Cook the mushroom-spinach mixture

Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the finely chopped mushrooms and sauté for 5–7 minutes, or until they’ve released their moisture and begun to brown.

Add the minced garlic and stir for 1–2 minutes until fragrant. Next, add the chopped spinach and cook until wilted (about 1–2 minutes for fresh spinach). If using frozen spinach, just stir it in and warm it through. Remove from heat and let cool slightly.

Step 3: Make the creamy ricotta filling

In a large mixing bowl, combine:

• 1 cup ricotta cheese

• ¼ cup grated Parmesan

• The slightly cooled mushroom-spinach-garlic mixture

Season with a pinch of salt and a few grinds of black pepper. Stir until creamy and well blended.

Optional: For added texture, you can stir in 2 tablespoons of breadcrumbs into the filling.

Step 4: Stuff the zucchini boats

Using a spoon or small spatula, scoop the ricotta filling into each zucchini half. Press the mixture gently into the boat so it fills the cavity evenly.

Don’t be afraid to mound it slightly — this is the good stuff!

Top each filled zucchini with:

• A sprinkle of shredded mozzarella

• A little extra Parmesan

• A light dusting of breadcrumbs if you like that golden crunch

Step 5: Bake to perfection

Place the baking dish in the preheated oven and bake for 20–25 minutes. The zucchini should be tender but not mushy, and the cheese on top should be melted, golden, and slightly bubbling.

If you like your tops extra golden, you can broil for the last 1–2 minutes — but keep a close eye on it so it doesn’t burn!

Step 6: Garnish and serve

Once out of the oven, let the zucchini boats rest for 5 minutes. Garnish with fresh chopped basil or parsley for a pop of color and herby freshness.

Serve warm as a main dish with a crisp side salad, or as a side alongside roasted chicken or grilled fish.