Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.

Slice each zucchini in half lengthwise. Using a spoon or melon baller, carefully scoop out the center flesh, creating shallow 'boats.' Set the scooped-out flesh aside for other recipes or compost. Place the hollowed zucchini halves on the baking sheet.

In a skillet over medium heat, warm 1 tbsp olive oil. Add the minced garlic and sauté for about 30 seconds. Then add the diced mushrooms and cook until they're browned and tender, about 5–6 minutes. Stir in the chopped spinach and cook until wilted. Season with salt, pepper, and Italian seasoning (if using).

Transfer the sautéed mixture into a bowl and let it cool slightly. Add the ricotta, ½ cup mozzarella, and Parmesan. Mix until well combined and creamy.

Generously stuff each zucchini boat with the filling. Don’t be afraid to mound it up slightly. Top with a sprinkle of mozzarella for that beautiful melty crust.

Bake the filled zucchinis in the preheated oven for 25–30 minutes, or until the zucchini is tender and the cheese on top is melted and golden.

Serve the zucchini boats warm, either as a main course with a salad or grains, or as a side dish with grilled proteins or pasta.