Ingredients:

  • 4 medium zucchinis (approx. 2 lbs / 900g)
  • 2 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • 4 cloves garlic, minced
  • ½ cup yellow onion, finely diced
  • 1 cup fresh baby spinach, chopped
  • ½ cup ricotta cheese, part-skim
  • ¼ cup grated Parmesan cheese
  • ¼ cup crumbled feta cheese
  • 1 tbsp fresh lemon juice
  • ½ tsp crushed red pepper flakes
  • ¼ tsp black pepper
  • ½ cup shredded mozzarella, part-skim
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Slice the zucchinis in half lengthwise. Use a spoon or melon baller to scoop out the center flesh, leaving a ¼ inch (6mm) thick wall around the edge. Brush the interiors with 1 tbsp of olive oil and sprinkle with salt. Pre-bake the empty shells at 400°F (200°C) for 5–8 minutes to release excess moisture.
  2. Heat the remaining olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 4 minutes. Stir in the minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.
  3. Fold in the chopped spinach and cook until wilted. Remove the skillet from heat and transfer the mixture to a bowl.
  4. Fold in the ricotta, Parmesan, feta, lemon juice, and black pepper. Stir until the mixture is velvety and cohesive.
  5. Spoon the filling generously into the pre-baked zucchini shells, pressing down slightly to pack the mixture.
  6. Top each boat with a sprinkle of shredded mozzarella. Bake for 20–25 minutes at 400°F (200°C) until the zucchini is tender and the cheese is bubbling and mahogany-colored.
  7. Garnish with fresh parsley immediately upon removal from the oven.