Step 1

Preheat the oven to 500 °F, 260 °C.

Step 3

Cut the zucchini in half, lengthwise. Carefully scoop out the flesh of the zucchini and set it aside.Roughly chop the zucchini flesh. Place the zucchini boats in a 9 by 13-inch baking pan.Brush the zucchini boats with olive oil on both sides and season them with salt. Roast them in the preheated oven for 10 minutes.

Step 5

Note: If you're using a glass or ceramic baking pan, allow it to cool before adding the tomato sauce to it. Adding cool or room temperature tomato sauce to a hot pan can cause it to crack.

Step 7

Make the stuffing: Place a large saucepan over medium heat and add the olive oil and zucchini flesh to the pan season it with salt and cook it until it is soft. About 8 minutes. Add the garlic. Warm it through for a few seconds and then add the spinach in a few batches. Season each batch of spinach with a pnch of salt. Increase the heat to medium-high and cook the spinach until its wilted.

Step 9

Remove the pan from the heat and add the dill, red pepper flakes, black pepper, and the cheeses. Mix together and taste. Adjust seasoning if needed.

Step 11

Make the sauce: Add the olive oil and onion to a saucepan and cook over medium heat for about 10 minutes or until soft and golden. Add the garlic and warm through. Add the tomato puree, salt, pepper, and sugar. Cook over medium heat for 10-15 minutes or until thickened. Taste and add more salt if needed. Season with the oregano and stir together.

Step 13

Assemble the zucchini boats: Remove the roasted zucchini from the pan and pour the tomato sauce into the baking pan.

Step 15

Reduce the oven's temperature to 400 °F, 200 °C.

Step 17

Place the roasted zucchini boats back into the pan and fill them with the stuffing.

Step 19

Top them with the pine nuts and chopped olives.

Step 21

Bake for 25-30 minutes.

Step 23

Serve with toasted bread and a salad. Kali Orexi!