Prepare the Zucchini:

• Preheat your oven to 375°F (190°C). Cut the zucchini in half lengthwise and scoop out the centers, leaving about 1/4-inch border around the edges. Set the zucchini halves aside.

Cook the Filling:

• In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for 3-4 minutes until they become soft and release their moisture.

• Add the minced garlic and cook for another minute until fragrant. Stir in the spinach and cook until it wilts (about 2-3 minutes). If using frozen spinach, make sure it’s fully thawed and drained before adding it to the skillet.

Make the Filling:

• Remove the skillet from the heat and stir in the ricotta cheese. Season with salt and pepper to taste. The mixture should be creamy and well combined.

Stuff the Zucchini Boats:

• Spoon the spinach, mushroom, and ricotta mixture into each hollowed-out zucchini half, pressing the filling in gently to ensure it’s evenly distributed.

Bake:

• Place the stuffed zucchini boats in a baking dish and bake for 20-25 minutes, or until the zucchini is tender and the filling is slightly golden on top.

Serve and Enjoy:

• Serve the stuffed zucchini boats warm, garnished with fresh herbs like basil or parsley if desired.