Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

Scoop out the center of the zucchini halves to create boats, and set aside.

Step 3

In a skillet, heat olive oil over medium heat. Sauté the minced garlic and onion for about 2 minutes until fragrant.

Step 4

Add the chopped mushrooms and cook for 3-4 minutes until softened.

Step 5

Stir in the spinach and cook until wilted, about 2 minutes, then remove from heat.

Step 6

Mix in the ricotta, Parmesan, red pepper flakes (if using), and season with salt and pepper.

Step 7

Spoon the ricotta mixture evenly into the zucchini boats.

Step 8

Place the stuffed zucchini on the baking sheet and bake for 20-25 minutes, or until the zucchini is tender.

Step 9

Garnish with fresh basil if desired, and serve warm.