Preheat the oven to 375°F (190°C). Slice the zucchinis in half lengthwise and use a spoon to carefully scoop out the flesh, creating hollow boats. Place the zucchini halves on a baking sheet.
Chop the scooped zucchini flesh into small pieces. Heat the olive oil in a sauté pan over medium heat.
Add the minced garlic to the pan and cook until fragrant, about 30 seconds, until it’s golden and you can smell the aroma filling the kitchen.
Add the chopped zucchini flesh and cook, stirring occasionally, until it softens and starts to turn golden, about 5 minutes.
Stir in the sliced mushrooms and cook until they release their moisture and become tender, another 4-5 minutes, filling the air with a savory aroma.
Add the chopped spinach to the pan and cook until wilted, about 2 minutes, then remove from heat.
Mix in the ricotta cheese, season with salt and pepper, and stir until combined into a creamy filling.
Spoon the filling into each zucchini boat, pressing gently to pack it in.
Sprinkle shredded cheese on top of each stuffed zucchini for melted, crispy topping.
Bake in the preheated oven until zucchinis are tender and the cheese is golden brown, about 20-25 minutes.
Remove from the oven and let cool slightly before serving. Serve warm, garnished with additional herbs if desired.
