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Stuffed Zucchini Boats Recipe
Amalie

Stuffed Zucchini Boats Recipe

These flavorful zucchini boats are packed with a savory vegetable filling, marinara, and cheese, then baked to tender perfection.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 320
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 for one minute until fragrant.
  8. Add the finely chopped mushrooms to the skillet.
  9. Add the reserved chopped zucchini flesh to the skillet.
  10. Add the dried oregano, salt, and black pepper to the skillet.
  11. Cook for about 10 minutes until the moisture from the vegetables releases and evaporates.
  12. Add the diced bell pepper to the skillet.
  13. Add the chopped kalamata olives to the skillet.
  14. Add the fresh spinach to the skillet.
  15. Stir for about one minute until the spinach is fully wilted.
  16. Remove the pan from the heat.
  17. Stir in 1/2 cup of the marinara sauce until well combined.
  18. Stir in 1/2 cup of the parmesan cheese until well combined.
  19. Grease a 9x13-inch baking dish.
  20. Spread the remaining marinara sauce across the bottom of the greased baking dish.
  21. Place the hollowed zucchini shells on top of the marinara sauce in the dish.
  22. Generously mound the vegetable filling mixture into each zucchini boat.
  23. Add a dollop of ricotta cheese on top of the filling in each boat.
  24. Sprinkle the remaining parmesan cheese over the ricotta cheese.
  25. Cover the baking dish with foil or a lid.
  26. Bake for 15-20 minutes until the zucchini is fork-tender.
  27. Remove the cover from the baking dish.
  28. Broil for 5 minutes to get the cheese golden and bubbly.
  29. Garnish with fresh basil before serving.

Notes

Don't discard the scooped-out zucchini; chop it and add it to the filling for extra flavor and to reduce waste.
Adjust red pepper flakes to your preferred level of spice.
For extra tender zucchini, ensure the dish is tightly covered during the initial baking phase.
Keep a close eye on the zucchini boats during broiling to prevent the cheese from burning.