Ingredients (Makes 8 boats / Serves 4):

• 4 medium zucchinis, halved lengthwise and hollowed out (use a spoon to scoop out the flesh)

• 1 tbsp olive oil

• 1 clove garlic, minced

• 1 cup mushrooms, finely chopped

• 2 cups fresh spinach, chopped

• ½ tsp dried oregano

• Salt and pepper, to taste

• ½ cup ricotta cheese

• ¼ cup Parmesan cheese, grated

Instructions:

1. Preheat Oven:
   Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.

2. Prepare Zucchini Boats:
   Cut the zucchinis in half lengthwise and scoop out the center flesh, leaving a sturdy shell. Place the zucchini halves cut-side up in the baking dish. Lightly sprinkle with salt and set aside.

3. Make the Filling:

   • Heat olive oil in a large skillet over medium heat.

   • Add the garlic and cook for 30 seconds until fragrant.

   • Add the mushrooms and cook for 4–5 minutes, stirring occasionally, until they release their moisture and begin to brown.

   • Stir in the chopped spinach and oregano. Cook for 1–2 minutes until the spinach wilts.

   • Season with salt and pepper to taste.

   • Remove from heat and let the mixture cool slightly. Stir in the ricotta cheese until well combined.

4. Stuff the Zucchini Boats:

   • Spoon the filling evenly into each zucchini half.

   • Sprinkle the tops with grated Parmesan cheese.

5. Bake:

   • Cover the dish with foil and bake for 20 minutes.

   • Remove the foil and bake uncovered for an additional 5–10 minutes, or until the zucchini is tender and the tops are lightly golden.

6. Serve:
   Serve warm as a vegetarian main course or a hearty side dish.

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Let me know if you want a printable version, meal-prep tips, or a vegan variation!