Ingredients:

  • 4 medium zucchinis (approx. 2 lbs / 900g)
  • 1/2 tsp kosher salt
  • 1 tbsp extra virgin olive oil
  • 15 oz ricotta cheese
  • 1 large egg
  • 2 cups fresh baby spinach, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp black pepper
  • 1 cup marinara sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 1 tbsp fresh basil, chiffonade

Instructions:

  1. Slice the zucchinis in half lengthwise.
  2. Using a small spoon or melon baller, hollow out the center to create a boat, leaving about 1/4 inch of flesh around the walls.
  3. Sprinkle the insides with salt and let them sit for 10 minutes, then pat dry with a paper towel to remove excess moisture.
  4. In a medium bowl, combine the ricotta cheese, egg, chopped spinach, minced garlic, oregano, Parmesan, and black pepper. Stir until the mixture is cohesive.
  5. Brush the inside of each zucchini boat with a small amount of olive oil.
  6. Spoon 1 tablespoon of marinara sauce into the bottom of each boat.
  7. Fill the cavity generously with the ricotta mixture, smoothing the top.
  8. Top with remaining marinara sauce and shredded mozzarella cheese.
  9. Bake in a preheated oven for 35 minutes until the zucchini is tender and the cheese is bubbly and browned.
  10. Garnish with fresh basil chiffonade before serving.