Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

Slice the zucchinis in half lengthwise and scoop out the center, creating little boats for the filling. Set aside the scooped-out flesh for later.

In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the diced mushrooms and cook until softened, about 5 minutes.

Toss in the chopped spinach and the reserved zucchini flesh, cooking for an additional 2-3 minutes until everything is well combined and the spinach is wilted.

In a large bowl, combine the sautéed filling with the ricotta cheese and half of the mozzarella. Season with salt and pepper to taste.

Generously fill each zucchini half with the mixture, packing it down slightly for a nice presentation. Top with the remaining mozzarella cheese.

Place the stuffed zucchinis in the prepared baking dish, adding a splash of water to help steam the zucchinis, and cover with foil.

Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Once out of the oven, sprinkle with fresh herbs and enjoy!