Prep the zucchini: Heat oven to 400°F (200°C). Slice zucchini lengthwise and use a spoon to hollow out the centers, leaving a ¼-inch shell. Reserve the scooped flesh, finely chop it, and set aside.

Season the boats: Place zucchini halves in a baking dish. Drizzle with olive oil, and sprinkle with salt and pepper.

Sauté the filling: In a skillet, warm 1 tablespoon olive oil over medium heat. Add garlic and chopped zucchini flesh. Cook 3–4 minutes until softened. Stir in spinach and cook until wilted. Season with Italian herbs, salt, pepper, and a pinch of red pepper flakes if using. Remove from heat.

Mix the ricotta: In a bowl, combine vegan ricotta with a little lemon zest or juice, if using, plus a pinch of salt and pepper. Fold in the spinach-garlic mixture.

Add sauce to the dish: Spoon a thin layer of marinara onto the bottom of the baking dish to prevent sticking and add moisture.

Stuff the boats: Fill each zucchini half with the ricotta-spinach mixture. Top each with a generous spoonful of marinara. Sprinkle with vegan mozzarella or parmesan if you like.

Bake: Cover loosely with foil and bake 15 minutes. Uncover and bake another 8–12 minutes, until zucchini is tender but not mushy and the topping is bubbly.

Finish and serve: Let rest 5 minutes. Garnish with fresh basil or parsley. Serve with extra marinara on the side.