Instructions:

1. Prepare the Zucchini:

   • Preheat your oven to 375°F (190°C).

   • Cut the zucchinis in half lengthwise and scoop out the center using a spoon to create boats. Set the scooped-out flesh aside for later use.

2. Cook the Filling:

   • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced mushrooms and sauté for about 5 minutes until they soften and release their moisture.

   • Add the minced garlic and cook for an additional 30 seconds until fragrant.

   • Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat.

3. Mix the Stuffing:

   • In a mixing bowl, combine the cooked mushroom and spinach mixture, ricotta cheese, 1/4 cup of grated Parmesan cheese, dried oregano, and the reserved zucchini flesh. Season with salt and pepper to taste.

4. Stuff the Zucchini:

   • Place the zucchini boats in a baking dish. Spread a layer of marinara sauce on the bottom of the dish. Spoon the filling into each zucchini boat, packing it in tightly.

5. Bake:

   • Sprinkle the remaining Parmesan cheese over the stuffed zucchinis. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the zucchinis are tender and the tops are golden.

6. Serve:

   • Remove from the oven and let cool slightly. Serve the zucchini boats warm, drizzled with extra marinara sauce and garnished with chopped fresh basil.

Enjoy your delicious Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats!