Stuffed Zucchini Boats with Mushrooms, Olives, and Spinach Recipe

If you’re looking for a wholesome, comforting meal that’s as satisfying as it is delicious, you’re going to adore this Stuffed Zucchini Boats with Mushrooms, Olives, and Spinach Recipe. It’s one of those dishes I find myself coming back to again and again—not just because it’s packed with flavor but because it feels like a little celebration of fresh veggies in every bite. Plus, it’s pretty straightforward to make, and I’ll walk you through all the little tips that’ll make it turn out perfect every time.

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Ingredients You’ll Need

This Stuffed Zucchini Boats with Mushrooms, Olives, and Spinach Recipe brings together vibrant vegetables and bold flavors that complement each other perfectly. When I pick ingredients, I look for fresh zucchinis that feel firm and small to medium-sized for the best “boat” shape.

• Olive oil: Use a good quality extra-virgin olive oil for sautéing—it really elevates every flavor.
• Garlic: Fresh garlic is a must here, finely chopped to evenly infuse the dish.
• Red pepper flakes: Just a pinch adds a subtle warmth, balancing the richness.
• Mushrooms: Cremini or white mushrooms work wonderfully; I chop them small so they blend well with the other filling components.
• Bell pepper: Diced yellow or red peppers add sweetness and color contrast.
• Kalamata olives: Their briny, tangy flavor gives this recipe an irresistible Mediterranean vibe.
• Zucchini: Here’s the star—choose one large, two medium, or three small zucchinis.
• Dried oregano: Brings that herby lift and ties everything together.
• Salt and black pepper: Season carefully to bring out the natural flavors.
• Fresh spinach: Two large handfuls wilt down nicely to complement the filling’s texture.
• Marinara sauce: Either store-bought or homemade—save some to spread in the pan and some for the filling.
• Ricotta cheese: Dolloped on top for a creamy, soft contrast to the veggies.
• Parmesan cheese: Freshly grated, split between mixing in and sprinkling on top for golden, cheesy goodness.
• Fresh basil leaves: For garnish, adding fresh aroma and pop of color.

Variations

I love that this Stuffed Zucchini Boats with Mushrooms, Olives, and Spinach Recipe is like a blank canvas kitchen-wise. I often switch things up based on what I have on hand or my mood, and each version is a delight in its own right.

• Add protein: I sometimes brown some Italian sausage or ground turkey and mix it in for a meatier option that my family devours.
• Go nuts: Tossing in some toasted pine nuts or walnuts adds a lovely crunch and a touch of richness.
• Swap veggies: On occasion, I add diced onions or even cannellini beans for extra texture and flavor.
• Make it vegan: Use plant-based ricotta and Parmesan substitutes, or simply leave out the cheese for a lighter option.

How to Make Stuffed Zucchini Boats with Mushrooms, Olives, and Spinach Recipe

Step 1: Prep Your Zucchini Boats

Start by preheating your oven to 400°F. Cut your zucchini in half lengthwise and carefully scoop out the inner flesh with a spoon. Think of creating little boats where the filling will nestle snugly. Don’t throw away the scooped zucchini — save it because it becomes part of the delicious filling later on after chopping it up. This step is key; you want to create enough room for the filling but keep the zucchini sturdy so it holds its shape through baking.

Step 2: Sauté the Filling

Heat olive oil in a large skillet over medium heat. Toss in the finely chopped garlic and red pepper flakes, letting them soften and release their fragrance for about a minute. Then add your chopped mushrooms and the reserved zucchini flesh along with oregano, salt, and pepper. Sauté this mixture for about 10 minutes, stirring occasionally, until most of the liquid cooks off. This is crucial to avoid watery boats later on. Next, add the diced bell peppers, olives, and fresh spinach, stirring just until the spinach wilts, about a minute. Turn off the heat and stir in half a cup of marinara sauce and half a cup of Parmesan cheese to bind everything with flavor. Give it a taste and tweak the seasoning as needed—trust me, this step makes all the difference.

Step 3: Assemble and Bake

Spread the remaining marinara sauce on the bottom of a greased baking dish (9×13-inch works great). Lay the zucchini boats on top, then pile the savory filling evenly into each hollow. I like to nestle a few spoonfuls of creamy ricotta cheese right on top of each boat for that luscious finish. Finally, sprinkle the rest of your Parmesan over everything. Cover the dish with foil or a lid and bake for 15 to 20 minutes, until the zucchini is tender when pierced with a fork. If you’ve got larger zucchini, they might need a bit more time—just keep an eye on them. For the grand finale, uncover and broil for 5 minutes until the top is gorgeously golden brown. This step gives the dish that irresistible bubbly cheese crust.

How to Serve Stuffed Zucchini Boats with Mushrooms, Olives, and Spinach Recipe

Garnishes

I always finish these boats with a few fresh basil leaves scattered on top. The bright, herbal aroma is such a lovely contrast to the baked richness. Sometimes, I drizzle a little extra virgin olive oil or sprinkle red pepper flakes for an extra kick just before serving.

Side Dishes

This recipe pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or some warm crusty bread to soak up any extra marinara sauce. My family also loves simple garlic roasted potatoes on the side for a more filling meal.

Creative Ways to Present

For special dinners, I like to place the boats on individual colorful plates, garnish with microgreens or edible flowers, and serve with a small bowl of extra marinara on the side. It’s an easy way to make the dish look restaurant-worthy without extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed zucchini boats will keep in an airtight container in the refrigerator for up to 4 days. I like to store the boats in a single layer or separated by parchment paper to avoid sticking. This lets you easily reheat individual servings throughout the week.

Freezing

I’ve frozen these boats successfully—just assemble them, but skip the broiling step. Wrap tightly in foil or plastic wrap, then place them in a freezer-safe container. When you’re ready, thaw overnight in the fridge for best results before baking and broiling as usual.

Reheating

To reheat leftovers, I prefer warming them in a 350°F oven covered with foil to keep the moisture in. After about 15-20 minutes, uncover and broil just a minute or two to refresh that lovely cheese topping. Avoid microwaving if you can; it tends to make the zucchini a bit soggy.

FAQs

Final Thoughts

I absolutely love how this Stuffed Zucchini Boats with Mushrooms, Olives, and Spinach Recipe turns out every time—it’s such a great way to show off fresh summer vegetables while keeping things cozy and comforting. When I first tried it, I wasn’t sure if my family would dive in eagerly, but they did—and now it’s a staple in our weekly rotation. I hope you enjoy making and sharing this one as much as I do; it’s got that perfect mix of ease, flavor, and healthy goodness that feels like a hug on a plate. Give it a try and let me know how it goes—you’ve got this!

Stuffed Zucchini Boats with Mushrooms, Olives, and Spinach Recipe

4.8 from 55 reviews

• Author: Jessica
• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4-6 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

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Description

Delicious and healthy stuffed zucchini boats filled with a savory mixture of sautéed vegetables, olives, spinach, and cheese, baked until tender and topped with golden parmesan. Perfect as a comforting vegetarian meal or side dish.

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Ingredients

Vegetables & Olives

• 1 pound of zucchini (1 large, 2 medium, or 3 small squash)
• 8 ounces mushrooms, chopped into small pieces
• 1 yellow or red bell pepper, diced in small pieces
• 1/3 cup kalamata olives, chopped
• 2 cups fresh spinach (about two good size handfuls)
• 4 garlic cloves, finely chopped

Cheese & Sauces

• 1 1/2 cups marinara sauce – divided, store-bought or homemade
• 1 cup ricotta cheese
• 1 cup parmesan cheese (divided), freshly grated

Spices & Oils

• 2 tablespoons olive oil
• 1/4–1/2 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Garnish

• Fresh basil leaves

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the zucchini boats.
2. Prep Zucchini: Cut the zucchini in half lengthwise. Using a spoon, carefully scoop out the center to create hollow ‘boats.’ Chop the scooped-out zucchini flesh and set it aside for the filling.
3. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add finely chopped garlic and red pepper flakes and sauté for 1 minute until fragrant. Add chopped mushrooms, zucchini flesh, dried oregano, salt, and black pepper. Continue sautéing for about 10 minutes, stirring occasionally, until most of the liquid evaporates.
4. Add Remaining Veggies: Stir in diced bell pepper, chopped kalamata olives, and fresh spinach. Cook for about 1 minute until the spinach wilts. Turn off the heat and mix in half a cup of marinara sauce and half a cup of grated parmesan cheese. Adjust seasoning with salt and pepper to taste.
5. Assemble Boats: Lightly grease a 9×13-inch baking dish or use a large skillet/pan suitable for oven use. Spread the remaining marinara sauce evenly at the bottom. Place the hollowed zucchini boats over the sauce, then fill each boat generously with the sautéed vegetable mixture. Add a few dollops of ricotta cheese on top of each boat, then sprinkle with the remaining parmesan cheese.
6. Bake: Cover the baking dish with foil or a lid and bake in the preheated oven for 15-20 minutes, or until the zucchini is fork tender. Larger or thicker zucchinis may require extra time.
7. Broil for Finish: Remove the cover and broil the zucchini boats for about 5 minutes, or until the tops turn golden brown and bubbly.
8. Garnish and Serve: Remove from the oven, garnish with fresh basil leaves, and serve warm for a flavorful, satisfying dish.

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Notes

• Optional additions: Browned Italian sausage, seasoned ground beef, ground turkey or chicken, pine nuts, walnuts, more veggies, and diced onion can be added for extra flavor and protein.
• For a vegetarian or lighter version, cannellini beans, quinoa, or rice can be mixed into the filling.
• Leftover zucchini boats can be stored in the refrigerator for up to 4 days and reheated in a 350°F oven until warmed through.

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Nutrition

• Serving Size: 1 stuffed zucchini boat (approx. 1/5 of recipe)
• Calories: 220
• Sugar: 6g
• Sodium: 450mg
• Fat: 12g
• Saturated Fat: 4.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 20mg