Step 1

Preheat the oven to 400F.

Step 2

Cut the zucchini in half lengthwise. With a spoon, scoop out the center, hollowing out the zucchini like a little boat. Save and chop up the scooped out part and set aside.

Step 3

In a large skillet sauté garlic and red pepper flakes in olive oil for 1 minute. Add mushrooms and zucchini flesh, oregano, salt, and pepper. Saute for about 10 minutes until most liquid has evaporated.

Step 4

Add bell pepper, olives, and spinach and stir for about 1 minute until the spinach is wilted. Turn the heat off. Stir in 1/2 cup marinara sauce and 1/2 cup parmesan.

Step 5

Add the remaining marinara sauce to the bottom of a greased baking dish, skillet or heavy pan. Set the zucchini boats in the pan. Mound the filling into the hollowed-out boats and nestle in a few dollops of ricotta on top of each one. Sprinkle with remaining parmesan cheese.

Step 6

Bake 10-20 minutes, covered or with a lid on, until zucchini is fork tender. (Bigger squash with thicker shells  may take longer).  Uncover and broil for 5 minutes until the top is golden brown.