Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Instructions:
1. Preheat your oven to 375°F (190°C).
2. Lightly grease a baking sheet or line it with parchment paper.
3. Slice the zucchini in half lengthwise, then scoop out the seeds and some flesh to create a “boat” shape, leaving a ¼-inch border of zucchini.

4. Place the zucchini halves, cut side up, on the prepared baking sheet.
5. Drizzle the zucchini with a little olive oil and season with a pinch of salt and pepper. Set aside.
6. Heat 1 tablespoon of olive oil over medium heat in a skillet.
7. Add minced garlic and sauté for about 30 seconds until fragrant.
8. Add the sliced mushrooms and cook for 3-4 minutes until softened.