Preheat your oven to 375°F (190°C).
Slice the zucchinis in half lengthwise.
Using a spoon, carefully scoop out the centers of each half to create hollow ‘boats.’ Place them aside on a baking sheet, ready to be filled later.

Heat the olive oil in a skillet over medium heat.
Add the minced garlic and cook for about 30 seconds or until fragrant.
Stir in the diced mushrooms and sauté until they are tender, about 4-5 minutes.
Next, add the chopped spinach and cook until it’s just wilted.

Transfer the sautéed vegetables from Step 2 to a mixing bowl.
Add the ricotta cheese, mozzarella cheese, and Parmesan cheese.
Mix everything together until well combined.
Season the filling with additional salt and pepper, to taste.

Spoon the cheese and vegetable filling mixture from Step 3 into the hollowed zucchini boats prepared in Step 1.
Divide the filling evenly between the boats, pressing it in gently.
Sprinkle extra shredded mozzarella on top of each filled zucchini for a cheesy finish.

Place the stuffed and topped zucchini boats in the preheated oven.
Bake for 25–30 minutes, or until the zucchini is tender and the cheese is bubbling and golden brown.
Once done, remove from the oven and let rest a few minutes before serving.
Enjoy your warm and cheesy stuffed zucchini boats!