Preheat your oven to 350°F (175°C).

Lightly coat a large skillet with cooking spray or a drizzle of olive oil and heat over medium heat. Sauté the sliced mushrooms for about 5 minutes until browned.

Add the minced garlic and spinach to the skillet. Cook for 2-3 minutes until the spinach wilts.

Remove from heat and fold in the low-fat ricotta cheese, mixing gently until well combined.

Slice the zucchini lengthwise and scoop out the insides to create hollow 'boats.'

Generously spoon the filling into each zucchini half, pressing down slightly.

Bake the zucchini boats in the preheated oven for 6-8 minutes until tender.