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Stuffed Zucchini Boats Recipe
Hilary

Stuffed Zucchini Boats Recipe

Flavorful zucchini boats filled with a savory mixture of mushrooms, bell pepper, spinach, and cheese, baked until tender.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 4 garlic cloves, finely chopped
  • 1/4–1/2 teaspoon red pepper flakes
  • 8 ounces mushrooms, finely chopped
  • 1 bell pepper, diced
  • 1/3 cup kalamata olives, chopped
  • 1 pound zucchini
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups fresh spinach
  • 1 1/2 cups marinara sauce, divided
  • 1 cup ricotta cheese
  • 1 cup parmesan cheese, divided
  • Fresh basil for garnish

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Cut the zucchini in half lengthwise.
  3. Carefully scoop out the soft center of each zucchini half using a spoon to hollow it out into a boat shape.
  4. Chop the removed zucchini flesh and set it aside for the filling.
  5. Heat the olive oil in a large skillet over medium heat.
  6. Add the finely chopped garlic and red pepper flakes to the skillet.
  7. Sauté the garlic and red pepper flakes for one minute until fragrant.
  8. Add the finely chopped mushrooms, the reserved chopped zucchini flesh, dried oregano, salt, and black pepper to the skillet.
  9. Cook for about 10 minutes, stirring occasionally, until the moisture from the vegetables has released and evaporated.
  10. Add the diced bell pepper, chopped kalamata olives, and fresh spinach to the skillet.
  11. Stir for about one minute until the spinach is fully wilted.
  12. Remove the pan from the heat.
  13. Stir in 1/2 cup of the marinara sauce and 1/2 cup of the parmesan cheese until well combined.
  14. Spread the remaining marinara sauce evenly across the bottom of a greased 9x13-inch baking dish.
  15. Place the hollowed zucchini shells on top of the marinara sauce in the baking dish.
  16. Generously mound the vegetable mixture into each zucchini boat.
  17. Add a dollop of ricotta cheese on top of the filling in each boat.
  18. Sprinkle with the remaining parmesan cheese.
  19. Cover the baking dish with aluminum foil or a lid.
  20. Bake for 15-20 minutes, or until the zucchini is fork-tender.
  21. Remove the cover from the baking dish.
  22. Broil for 5 minutes, or until the cheese is golden and bubbly.
  23. Garnish with fresh basil before serving.

Notes

Choose medium-sized zucchini for the best boat shape.
Don't discard the scooped-out zucchini flesh; it adds flavor to the filling.
Adjust red pepper flakes to your preferred spice level.
Keep an eye on the broiling cheese to prevent burning.