Cooking Instructions

• Preheat your oven to 425 degrees F.
• Start by cutting off the top stem end of each zucchini. Using a sharp knife, carefully carve out the center of the zucchini, leaving about a ¼-inch border around the edges to create a boat-like shape. Be sure to scoop out the seeds and any excess flesh, making sure not to puncture the bottom or sides of the zucchini.
• 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.
• Next, add the garlic and basil and cook for another minute; then remove from the heat.
• Add the ricotta and mozzarella cheeses and mix altogether and season with salt and pepper.
• Divide the cheese mixture into four portions; then stuff each zucchini boat evenly with the filling; then place in the oven.
• Depending on the size of your zucchini boats, baking times can vary. For a medium zucchini, it will take approximately 15-20 minutes. Your zucchini boats are ready when the zucchini is tender when pierced with a fork, and the filling is bubbling and golden brown on top.