Description
Delicious and savory Stuffed Zucchini Boats filled with a flavorful mixture of sautéed mushrooms, bell peppers, olives, spinach, and cheese, baked to golden perfection. This healthy and colorful dish is perfect as a satisfying vegetarian main or a hearty side dish.
Ingredients
Units
Scale
Vegetables
- 1 pound 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
Other Ingredients
- 2 tablespoons olive oil
- 1/4-1/2 teaspoon red pepper flakes
- 1/3 cup kalamata olives, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups marinara sauce - divided (store-bought or homemade)
- 1 cup ricotta cheese
- 1 cup parmesan cheese, freshly grated (divided)
- Fresh basil leaves (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the zucchini boats.
- Prep Zucchini: Cut the zucchini in half lengthwise and scoop out the centers carefully with a spoon to create hollow boats. Chop and set aside the scooped-out zucchini flesh for the filling.
- Sauté Aromatics and Vegetables: Heat olive oil in a large skillet over medium heat. Add the finely chopped garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Then add the chopped mushrooms and zucchini flesh, along with dried oregano, salt, and black pepper. Cook for approximately 10 minutes until most of the liquid has evaporated.
- Add Remaining Vegetables and Season: Stir in diced bell pepper, chopped kalamata olives, and fresh spinach. Cook for about 1 minute until the spinach is wilted. Remove from heat and stir in half a cup of marinara sauce and half a cup of parmesan cheese. Taste the mixture and adjust salt and pepper as needed.
- Assemble the Boats: Pour the remaining marinara sauce into the bottom of a greased 9×13-inch baking dish or a large skillet. Arrange the hollowed zucchini boats on top. Fill each boat generously with the sautéed vegetable mixture, then add dollops of ricotta cheese on top. Sprinkle the rest of the parmesan cheese evenly over everything.
- Bake and Broil: 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; larger or thicker squash may require additional time. Remove the cover and broil for 5 minutes to brown and crisp up the cheese topping.
- Serve Garnished: Remove from oven and garnish with fresh basil leaves before serving warm.
Notes
- Optional add-ins include browned Italian sausage, seasoned ground beef, ground turkey or chicken for a non-vegetarian version.
- Add nuts like pinenuts or walnuts for extra texture and flavor.
- Additional veggies or diced onion can be incorporated for variety.
- For a plant-based protein boost, consider stirring in cannellini beans, quinoa, or rice.
- Leftover zucchini boats can be stored in the refrigerator for up to 4 days and reheated in a 350°F oven for best results.
Nutrition
- Serving Size: 1 stuffed zucchini boat (approximate)
- Calories: 220
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
