1. Prepare the zucchini boats

1. Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it with olive oil.

2. Wash the zucchinis and slice them in half lengthwise. Using a spoon or melon baller, carefully scoop out the flesh, leaving about ¼ inch of zucchini along the edges to form a boat. Reserve about ½ cup of the scooped flesh for the filling.

3. Brush each zucchini half with olive oil and sprinkle with a little salt and pepper. Place them in the prepared baking dish, cut side up.

2. Cook the filling

4. In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the chopped onion and sauté for about 3 minutes until softened.

5. Stir in the garlic and cook for another minute until fragrant.

6. Add the chopped mushrooms and reserved zucchini flesh. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

7. Toss in the spinach and cook until wilted, about 2-3 minutes. Remove from heat and allow the mixture to cool slightly.

8. In a large mixing bowl, combine the cooked mushroom-spinach mixture with ricotta, Parmesan, dried herbs, red pepper flakes (if using), and salt and pepper to taste. Mix well to form a creamy filling.

3. Assemble and bake

9. Spoon the filling evenly into each zucchini boat, pressing it down gently with the back of a spoon to fill each one generously.

10. Sprinkle the tops with shredded mozzarella and an extra touch of Parmesan.

11. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden.

4. Garnish and serve

12. Once baked, let the zucchini boats cool slightly before serving.

13. Garnish with fresh chopped parsley or basil, and serve warm.