📖 Instructions

1. First things first, preheat your oven to 375°F (190°C). This gets the oven nice and ready so that when you're done with all the prep, the zucchini boats can slide right in.
2. Now, wash the zucchinis, and cut them lengthwise. Using a spoon, scoop out the flesh, leaving about a ¼-inch border. Don't toss the scooped-out zucchini! Chop it up; you'll use it in the filling. Place the zucchini boats on a baking sheet lined with parchment paper. This makes cleanup a breeze later!
3. In a large skillet, drizzle some olive oil over medium heat. Add the chopped zucchini flesh and onions. Cook until softened, should take about 5-7 minutes. Next, stir in the garlic and cook for another minute until it becomes fragrant. Ah, garlic!
4. Remove the skillet from the heat and let it cool slightly. In a large bowl, combine the cooked zucchini and onion mixture with the spinach, feta cheese, eggs, dill, parsley, breadcrumbs, lemon zest, salt, and pepper. Mix everything well until it's nicely combined. Taste the mixture and adjust the seasonings, if needed. A little extra feta never hurt anyone!
5. Spoon the spanakopita filling generously into each zucchini boat, mounding it slightly on top. Don’t be shy; you want a good filling-to-zucchini ratio!
6. Drizzle the filled zucchini boats with a bit of olive oil. This helps them get a nice golden color in the oven.
7. Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the filling is golden brown and set. Keep an eye on them – ovens can be unpredictable!
8. Once they're done, remove the zucchini boats from the oven and let them cool for a few minutes before serving. Garnish with some fresh dill or parsley, if desired. And there you have it – delicious Spanakopita Stuffed Zucchini Boats, ready to enjoy!