📖 Instructions

1. Preheat your oven to 375°F (190°C). Get that oven nice and warm, like a cozy hug for your zucchini cups.
2. Wash and halve the zucchinis lengthwise. Carefully scoop out the flesh, leaving a 1/4-inch border. This creates the perfect little boats for our delicious filling. Pro-tip: Don't throw away the scooped-out zucchini flesh! You can chop it up and add it to the filling or use it in another recipe.
3. In a large skillet, brown the Italian sausage over medium heat. Break it up with a spoon as it cooks. Drain off any excess grease. Nobody likes a greasy zucchini cup!
4. Add the chopped onion and minced garlic to the skillet with the sausage. Cook until the onion is translucent and fragrant, about 5 minutes. Your kitchen should be smelling pretty amazing right about now.
5. Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Don't overcook the spinach; you want it to retain some of its texture. Also, you can use frozen spinach if you want! Just make sure you squueze out all the extra water. It will make a huge difference.
6. Remove the skillet from the heat and let it cool slightly. Then, stir in the ricotta cheese, Parmesan cheese, egg, Italian seasoning, salt, and black pepper. Mix everything together until well combined. This is the heart and soul of our filling.
7. Arrange the zucchini halves in a baking dish. Spoon the sausage and spinach mixture evenly into each zucchini cup, mounding it slightly. They should look nice and plump!
8. Sprinkle the filled zucchini cups with extra grated Parmesan cheese (optional). Because who doesn't love extra cheese?
9. Bake for 20-25 minutes, or until the zucchini is tender and the filling is golden brown and bubbly. Keep an eye on them; every oven is different. You want them perfectly cooked, not burnt to a crisp.
10. Let the zucchini cups cool slightly before serving. Garnish with fresh parsley or basil, if desired. Serve warm and enjoy every single bite. Oh, and please, tell me what you think!