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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the zucchini boats.
- 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.
- 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.
- 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.
- 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.
- 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.
- Broil for Finish: Remove the cover and broil the zucchini boats for about 5 minutes, or until the tops turn golden brown and bubbly.
- Garnish and Serve: Remove from the oven, garnish with fresh basil leaves, and serve warm for a flavorful, satisfying dish.
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.
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
