Hollowed-out zucchini is loaded with tangy marinara sauce, perfectly seasoned veggies, and gooey mozzarella cheese to create these tasty, stuffed vegetarian zucchini boats.
Preheat your oven to 375 degrees F. In a large skillet over medium heat, sauté your onion, garlic, mushrooms, and spinach in a bit of olive oil over medium-high heat.
Prep your zucchini: Wash zucchini, trim ends, then slice in half lengthways. Then, using your knife, a small spoon, or a melon baller, scoop out the zucchini flesh and seeds.
Place the zucchini halves onto a prepared baking sheet (flesh side up) and fill the center of each zucchini half with marinara sauce, your cooked mushroom mix, and sliced olives.