Step 1

Place oil in a large non-stick pan over medium heat. Once hot, add mushrooms, salt and pepper. Sauté a few minutes until mushrooms begin to brown.

Step 2

Add garlic and tomatoes, and cook about 3 to 5 minutes or until tomatoes start to break down.

Step 3

Stir in wine and all to reduce 3 minutes.

Step 4

Add spinach and basil, and cook an additional minute.

Step 5

Spoon about 1/3 cup of mushroom and tomato mixture into prepared zucchini boats and top with a teaspoon of Parmesan cheese.

Step 6

Bake 15 to 20 minutes or until zucchini is fork tender.

Step 7

Chef's Note: Serve with a teaspoon of pesto and pair with a Caprese salad.