Preparation

• Preheat your oven to 425 degrees F.
• Cut off the top stem end of each zucchini. Carefully carve out the center of the zucchini, leaving about a ¼-inch border to create a boat-like shape.
• Place the hollowed out zucchini on a baking sheet or in an oven safe baking dish; set aside.
• Heat the oil in a skillet over medium high heat; then add the spinach and mushrooms. Cook 2-3 minutes until the spinach has wilted and the mushrooms have softened.
• Add the garlic and basil and cook for another minute; then remove from the heat.
• Add the ricotta and mozzarella cheeses, mix altogether and season with salt and pepper.
• Divide the cheese mixture into four portions; then stuff each zucchini boat evenly with the filling.
• Place in the oven. Baking times can vary; for a medium zucchini it will take approximately 15-20 minutes.
• The zucchini boats are ready when the zucchini is tender when pierced with a fork, and the filling is bubbling and golden brown on top.