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Preheat your oven to 425 degrees F.
Start by cutting off the top stem end of each zucchini. Using a sharp knife, carefully carve out the center of the zucchini, leaving about a ¼-inch border around the edges to create a boat-like shape. Be sure to scoop out the seeds and any excess flesh, making sure not to puncture the bottom or sides of the zucchini.
Place the hollowed out zucchini on a baking sheet or in an oven safe baking dish; set aside.
Heat the oil in a skillet over medium high heat; then add the spinach and mushrooms. Cook 2-3 minutes until the spinach has wilted and the mushrooms have softened.
Next, add the garlic and basil and cook for another minute; then remove from the heat.
Add the ricotta and mozzarella cheeses and mix altogether and season with salt and pepper.
Divide the cheese mixture into four portions; then stuff each zucchini boat evenly with the filling; then place in the oven.
Depending on the size of your zucchini boats, baking times can vary. For a medium zucchini it will take approximately 15-20 minutes. Your zucchini boats are ready when the zucchini is tender when pierced with a fork, and the filling is bubbling and golden brown on top.