First, preheat you oven to 400.  Then, make your zucchini boats using a spoon:  just scoop out the zucchini flesh to make a boat!  And don’t throw out the zucchini, either.  While you won’t use it for this recipe, you can freeze it and add it to smoothies later.

Line the zucchini boats on a baking sheet, then sprinkle with Himalayan salt, then pre-roast your zucchini for 10-15 minutes.

While the zucchini is in the oven, remove your sausage from it's casing and saute until cooked through.  Then add in your spinach and saute until it wilts.  Add 1/4 cup of sauce to the sausage mixture and set aside.

Mix the egg, ricotta cheese and 1/4 cup of mozzarella and 1/4 cup of parmesan cheese in a bowl.  Remove your zucchini boats from the oven, and blot out any excess liquid with a paper towel, then begin the layering process.

First add the sausage mixture to the bottom of the zucchini boats, then add about 1/4 cup of the ricotta mixture.  Follow that with a 2-3 tablespoons of sauce and then sprinkle with the remaining mozzarella and parmesan.

Place back in your oven to back for an additional 20 minutes, broiling for the last few minutes if desired.

Garnish with fresh basil and enjoy!