Preheat your oven to 375°F (190°C). Place the halved and scooped zucchini boats on a baking sheet lined with parchment paper to keep things tidy.
Heat a tablespoon of olive oil in a skillet over medium heat until shimmering and fragrant.
Add the sliced mushrooms to the skillet and sauté until they release their moisture and turn golden brown, about 5-7 minutes, stirring occasionally.
Stir in the minced garlic and cook for another 30 seconds until it becomes fragrant, filling the kitchen with that comforting aroma.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes, stirring constantly to blend flavors.
Remove the skillet from heat and stir in the ricotta cheese, mixing until the filling is creamy and well combined. Season with salt and pepper to taste.
Spoon the mushroom and spinach mixture into each zucchini boat, filling them generously.
Once all are filled, drizzle the boats lightly with remaining olive oil and season with a pinch of salt and pepper if desired.
Place the baking sheet in the preheated oven and roast for about 20-25 minutes, until the zucchini is tender and slightly browned on top.
Remove from oven and let cool for a couple of minutes. The filling should be bubbling and the zucchini soft enough to cut easily.
Garnish with fresh herbs if desired and serve warm, enjoying the creamy filling with the tender zucchini.
