CHEESY SPINACH & TOMATO ZUCCHINI BOATS WITH RICOTTA, FETA & PARMESAN

1. Preheat the oven to 400°F (200°C). Line a small baking sheet or casserole dish with parchment paper and set aside.
2. Create a boat shape in the zucchini by slicing into each side, lengthwise, then removing the tops. Carefully use a spoon to scrape out the seeds. Sprinkle the insides of the zucchini boats with salt and let them sit for 10 minutes. (Save the extra zucchini for later, if desired).
3. Make the cheese mixture: Add the ricotta cheese, crumbled feta cheese, and Parmesan cheese to a bowl with the chopped onion, chopped spinach, chopped tomatoes, a pinch of salt, a pinch of pepper, and the egg. Mix everything together thoroughly to create a filling. Set aside.
4. Dry the insides of the zucchini boats with a paper towel. Divide the cheese mixture equally among the four zucchini and stuff them generously. Place the stuffed zucchini boats onto the prepared baking sheet or casserole dish.
5. Bake for 30-35 minutes, or until the zucchini are tender and the filling is golden and bubbly.