Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C).
• This ensures that the zucchini bakes evenly and the cheese melts perfectly.

Step 2: Prepare the Zucchini

• Wash and dry the zucchinis thoroughly.
• Slice them lengthwise to create four zucchini halves.
• Use a spoon or melon baller to scoop out the center, creating a hollow “boat” shape.
• Arrange them cut-side up on a lightly greased baking sheet.

Step 3: Cook the Filling

• Heat 1 tablespoon of olive oil in a skillet over medium heat.
• Add minced garlic and sauté for 1 minute, stirring until fragrant.
• Stir in the diced mushrooms and cook for 5–7 minutes until softened.
• Add the chopped spinach, cooking for 2–3 minutes until wilted.
• Season with salt, pepper, and Italian seasoning (if using).
• Remove from heat and let the mixture cool slightly.

Step 4: Mix the Filling

• In a large mixing bowl, combine:
  • Sautéed spinach and mushroom mixture
  • Ricotta cheese
  • ½ cup shredded mozzarella
  • ¼ cup grated Parmesan cheese
• Stir well until the mixture is creamy and well combined.

Step 5: Stuff the Zucchini

• Using a spoon, evenly divide the mixture among the four zucchini boats.
• Gently press the filling down to pack it in securely.
• Sprinkle extra mozzarella cheese on top for a golden, bubbly finish.

Step 6: Bake the Zucchini

• Place the baking sheet in the preheated oven.
• Bake for 25–30 minutes, or until:
  • The zucchini is tender but still holds its shape.
  • The cheese is melted, bubbly, and slightly golden brown.

Step 7: Serve and Enjoy

• Let the stuffed zucchinis cool for 5 minutes before serving.
• Garnish with fresh basil or parsley for extra flavor.
• Serve warm, either as a main dish or a flavorful side.