Preheat oven to 350 degrees F and cook your frozen spinach. While that's cooking, move on to step 2.

Slice each zucchini in half (lengthwise), then hollow out the halved zucchinis. You want there to still be some zucchini insides left, but not too much because you need room for the filling. I make a line with a spool ~1/8" in from the edge all the way around, then scoop out from that area until there's a good amount of space hollowed out.

Place the zucchini boats on a parchment-lined baking sheet. Brush the garlic-infused oil on the zuccini (insides and the top edges) then lightly sprinkle each boat with salt.

In a small mixing bowl, beat the goat cheese with the parmesan, Italian seasoning, milk, 3/4 cup of the mozzarella cheese and 1/4 tsp. of salt until smooth and creamy.

At this point your spinach should be done cooking. Measure out 3/4 cup, then pat it until you get most of the water out. Add your patted-dried spinach and the chopped artichoke hearts to the cheese mixture and beat until everything is fully combined.

Divide the filling evenly among the zucchini boats, then use the remaining 1/4 cup of mozzarella cheese to sprinkle over the tops.

Bake in the preheated oven for 20-25 minutes until the cheese has browned and zucchini is cooked to your desired level of doneness (cooking time varies depending on how much you hollowed out of your zucchini and how well done you like your zucchini).