1-Getting started with Spinach Mushroom Ricotta Stuffed Zucchini: First, preheat your oven to 425°F and prepare your zucchini by slicing the stem ends off. Use a spoon to hollow out the centers, leaving a ¼-inch border to form boats, and be sure to remove the seeds and excess flesh without piercing the sides place the boats on a baking sheet for easy baking.

2-Heat the olive oil in a skillet over medium-high heat: Add the spinach and mushrooms, cooking them for 2 3 minutes until the spinach wilts and the mushrooms soften. Stir in the garlic and basil, letting them cook for about 1 minute to release their flavors. Once done, remove the mixture from the heat and stir in the ricotta cheese, mozzarella, salt, and pepper until everything is well combined.

3-Now, divide the filling evenly among the zucchini boats: spooning it in carefully. Bake them in the preheated oven for 15 20 minutes, or until the zucchini is tender when pierced and the filling is bubbly and golden. Let the dish cool for 5 minutes before serving to allow the flavors to settle. This whole process takes just about 15 minutes of prep and 30 minutes total, making it perfect for busy schedules as shared in the tips section.