1. Preheat oven to 375°F (190°C). Lightly grease a baking dish. Scoop out the zucchini flesh, leaving a 1/4-inch border. Chop the scooped zucchini flesh and set aside.

2. Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the sliced mushrooms and chopped zucchini flesh; cook until the mushrooms are tender, about 5-7 minutes. Stir in the spinach and garlic; cook until the spinach wilts, about 2 minutes. Remove from heat.

3. In a bowl, combine the cooked vegetables, ricotta cheese, Parmesan cheese, breadcrumbs, oregano, salt, and pepper. Mix well. Spoon the filling into the zucchini boats.

4. Place the stuffed zucchini in the prepared baking dish. Bake for 20-25 minutes, or until the zucchini is tender and the filling is golden brown.

Helpful Tips

– For a richer flavor, add a sprinkle of mozzarella cheese on top during the last 5 minutes of baking.