Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

9. Stir in the spinach (ensure frozen spinach is thawed and well-drained) and cook for an additional 2-3 minutes until wilted.
10. Remove from heat and stir in the fresh chopped basil.
11. Let the mixture cool slightly.
12. In a mixing bowl, combine the spinach and mushroom mixture with ricotta cheese.
13. Mix well until evenly combined.
14. Generously fill each zucchini half with the ricotta, spinach, and mushroom mixture.
15. Sprinkle shredded Goat cheese evenly over the top of the filled zucchini.