Slice zucchini in half lengthwise.

Use a spoon or melon baller to scoop out the center flesh, leaving about 1/4-inch thick shell.

Set aside the scooped flesh (you’ll chop and use some in the filling).

Lightly salt the zucchini boats and place them face-down on a paper towel to draw out moisture (optional, but helps prevent sogginess).

Make the filling:

Heat olive oil in a skillet over medium heat.

Add onion and sauté for 2–3 minutes until soft.

Add garlic and mushrooms; cook until mushrooms release their liquid and start to brown (5–6 minutes).

Add chopped zucchini flesh and cook another 2 minutes.

Stir in spinach and cook until wilted (or warmed through if using frozen).

Season with salt, pepper, and a pinch of red pepper flakes or nutmeg if desired.

Remove from heat and let cool slightly. Stir in ricotta and Parmesan.

Stuff the zucchini:

Pat zucchini boats dry.

Spoon the filling into each boat, mounding slightly.

Sprinkle with extra Parmesan or breadcrumbs for a crispy top, if desired.

Bake:

Arrange boats in the baking dish.

Cover loosely with foil and bake for 20 minutes.

Remove foil and bake an additional 5–10 minutes until golden and bubbly.

Garnish and serve:

Top with chopped fresh basil or parsley.

Serve warm as a main dish or side.

🍽 Serving Suggestion:
Pair with a side of quinoa, couscous, or crusty bread for a complete meal.