Instructions:
1. Preheat your oven to 375°F (190°C).
2. Lightly grease a baking sheet or line it with parchment paper.
3. Slice the zucchini in half lengthwise, then scoop out the seeds and some flesh to create a “boat” shape, leaving a ¼-inch border of zucchini.
4. Place the zucchini halves, cut side up, on the prepared baking sheet.
5. Drizzle the zucchini with a little olive oil and season with a pinch of salt and pepper. Set aside.
6. Heat 1 tablespoon of olive oil over medium heat in a skillet.
7. Add minced garlic and sauté for about 30 seconds until fragrant.
8. Add the sliced mushrooms and cook for 3-4 minutes until softened.
9. Stir in the spinach (ensure frozen spinach is thawed and well-drained) and cook for an additional 2-3 minutes until wilted.
10. Remove from heat and stir in the fresh chopped basil.
11. Let the mixture cool slightly.
12. In a mixing bowl, combine the spinach and mushroom mixture with ricotta cheese.
13. Mix well until evenly combined.
14. Generously fill each zucchini half with the ricotta, spinach, and mushroom mixture.
15. Sprinkle shredded Goat cheese evenly over the top of the filled zucchini.
16. Place the stuffed zucchini boats on the prepared baking sheet into the preheated oven.
17. Bake for 20-25 minutes, or until the cheese is melted and golden, and the zucchini is tender.
18. Remove from the oven and allow the zucchini boats to cool slightly.
19. If desired, garnish with additional fresh basil or a drizzle of olive oil before serving.
Enjoy your Zucchini Boats!
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