Description
Delicious and healthy Stuffed Zucchini Boats filled with a savory mixture of sautéed vegetables, marinara sauce, and cheeses, then baked to golden perfection. This recipe is perfect for a comforting vegetarian meal that highlights fresh produce and Mediterranean flavors.
Ingredients
Scale
Vegetables and Base
- 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
- 2 cups fresh spinach, about two good size handfuls
- 4 garlic cloves, finely chopped
- 1/3 cup kalamata olives, chopped
- 1/4–1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Sauces and Cheese
- 2 tablespoons olive oil
- 1 1/2 cups marinara sauce – divided, store-bought or homemade
- 1 cup ricotta cheese
- 1 cup parmesan cheese (divided), freshly grated
Garnish
- Fresh basil leaves
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the zucchini boats.
- Prepare Zucchini: Cut the zucchini in half lengthwise. Using a spoon, scoop out the centers thoroughly to create hollow boats. Reserve and chop the scooped-out zucchini flesh for the filling.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the finely chopped garlic and red pepper flakes, sauté for about 1 minute until fragrant. Add the mushrooms and chopped zucchini flesh along with dried oregano, salt, and black pepper. Cook for about 10 minutes until most of the moisture has evaporated.
- Add Remaining Veggies: Stir in the diced bell pepper, chopped kalamata olives, and fresh spinach. Cook for about 1 minute until the spinach wilts. Remove the skillet from heat and mix in 1/2 cup marinara sauce and 1/2 cup parmesan cheese. Adjust seasoning to taste.
- Assemble Boats: Lightly grease a 9×13-inch baking dish or use a heavy pan. Spread the remaining 1 cup of marinara sauce evenly on the bottom. Arrange the hollowed zucchini boats on top. Fill each zucchini boat with the sautéed vegetable mixture, topping each with dollops of ricotta cheese. Sprinkle the rest of the parmesan cheese evenly over the boats.
- Bake: Cover the dish with foil or a lid and bake in the preheated oven for 15-20 minutes until the zucchini is tender when pierced with a fork. Thicker or larger zucchini may require longer baking time.
- Broil: Remove the cover and turn on the broiler. Broil the stuffed zucchini boats for about 5 minutes or until the cheese on top is golden brown and bubbly.
- Garnish and Serve: Remove from oven and garnish with fresh basil leaves. Serve warm and enjoy!
Notes
- Optional additions include browned Italian sausage, seasoned ground beef, ground turkey or chicken for a non-vegetarian version.
- For extra texture and flavor, consider adding pine nuts, walnuts, more veggies, or diced onion to the filling.
- To make it heartier, cannellini beans, quinoa, or rice can be mixed into the filling.
- Leftover zucchini boats keep well for up to 4 days refrigerated and can be reheated in a 350°F oven until warmed through.
Nutrition
- Serving Size: 1 stuffed zucchini boat (approximately)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 30 mg
