Step 1: Preheat and Prep

Start by preheating your oven to 375°F. Lightly coat a baking dish with cooking spray so nothing sticks. (We’re going for easy cleanup here.)

Cut the zucchinis in half lengthwise, then scoop out the centers with a spoon. You want a little “canoe” shape—enough space to hold all the cheesy filling. Set those aside.

Step 2: Sauté the Filling

In a nonstick skillet, heat a bit of olive oil or use cooking spray over medium heat. Add in the mushrooms and garlic, and cook for 2-3 minutes until fragrant and softened.

Next, toss in the spinach. It’ll wilt fast—about a minute for fresh, or just heat through if you’re using frozen. Turn off the heat and stir in the ricotta. Season with salt, pepper, and Italian herbs to taste.

Step 3: Fill and Bake

Spoon the spinach-mushroom-ricotta mix into the zucchini boats. Be generous—you want them heaping and happy.

Place the boats in your baking dish and cover with foil. Bake for about 20-25 minutes, or until the zucchini is tender but still holds its shape.

Want to take it over the top? Sprinkle with a little shredded mozzarella in the last 5 minutes of baking. Because… cheese.