For the Zucchini Boats

• 4 medium zucchini
• 2 tablespoons olive oil
• Salt and black pepper, to taste

For the Filling

• 1 tablespoon olive oil or butter
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 large egg
• ½ teaspoon Italian seasoning
• Salt and pepper, to taste