Name: Stuffed Zucchini Boats Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 4 garlic cloves, finely chopped; 1/4-1/2 teaspoon red pepper flakes; 8 ounces mushrooms, chopped into small pieces; 1 yellow or red bell pepper, diced in small pieces; 1/3 cup kalamata olives, chopped; 1 pound of zucchini – 1 large, 2 medium, or 3 small squash; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 cups fresh spinach, about two good size handfuls; 1 1/2 cups marinara sauce – divided, store-bought or make your own.; 1 cup ricotta cheese; 1 cup parmesan cheese (divided), freshly grated; Garnish- fresh basil leaves

Jump to Recipe

If you’re searching for a show-stopper that strikes the perfect balance of wholesome, colorful, and satisfyingly cheesy, this Stuffed Zucchini Boats Recipe is going to become your new go-to dish. Imagine tender zucchini halves overflowing with a vibrant medley of sautéed mushrooms, peppers, briny olives, and leafy spinach—all topped with rich ricotta, tangy marinara, and bubbling parmesan. Not only does it pack loads of flavor, but it’s also customizable and weeknight-friendly. Whether you’re serving guests or looking for a meatless main that even carnivores will love, this easy recipe proves that healthy doesn’t have to mean boring.

Stuffed Zucchini Boats Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Stuffed Zucchini Boats Recipe lies in its straightforward, fresh ingredients—each one elevates the final dish with its own special flair. These staple foods come together for a meal that’s as stunning to look at as it is to eat.

Olive oil: The foundation of a good sauté, it infuses the filling with richness and brings out deeper flavors in the veggies.
Garlic: Finely chopped for a punchy aroma and classic Italian vibe.
Red pepper flakes: A hint of gentle heat wakes up the whole dish—add more or less to taste.
Mushrooms: Their earthy notes create a meaty, satisfying bite that’s totally meat-free.
Bell pepper: For sweetness, crunch, and a pop of color; choose red or yellow for extra vibrance.
Kalamata olives: These bring a briny, Mediterranean twist that makes each bite sing.
Zucchini: The real star! Use large or medium squash to create perfect edible boats for stuffing.
Dried oregano: Classic Italian seasoning that ties all the flavors together beautifully.
Salt: Essential for seasoning and enhancing every element in the filling.
Black pepper: Adds a touch of boldness without overpowering the fresh ingredients.
Spinach: A couple good handfuls wilt down to add hearty texture and deep green hue.
Marinara sauce: Store-bought works in a pinch, but homemade makes it extra special—either way, it adds saucy depth.
Ricotta cheese: Creamy, delicate, and the perfect dollop on top for mellow richness.
Parmesan cheese: Freshly grated is best for that irresistible savory, golden-brown finish.
Fresh basil leaves: To garnish and bring a fresh, peppery aroma right before serving.

How to Make Stuffed Zucchini Boats Recipe

Step 1: Preheat Your Oven

Before you dive into prep work, set your oven to 400F so it’s hot and ready. This ensures your zucchini boats won’t be waiting around and will roast to perfection with golden, bubbly tops.

Step 2: Prep the Zucchini

If you’ve never made stuffed zucchinis before, this step is surprisingly fun. Cut your zucchinis in half lengthwise, then use a spoon to gently scoop out the soft centers, creating roomy cavities. Set aside the flesh—don’t toss it! It’s going into our savory filling.

Step 3: Sauté the Veggies

Heat the olive oil in a big skillet, then toss in the garlic and red pepper flakes. Let them sizzle for a minute to perfume the oil. Add your chopped mushrooms and reserved zucchini bits, sprinkle with oregano, salt, and black pepper, then sauté for about 10 minutes. This is where the flavors start to meld and most moisture cooks off for a savory, concentrated filling.

Step 4: Wilt in Spinach, Peppers, and Olives

Add diced bell pepper, chopped olives, and handfuls of spinach directly to the skillet. Stir for just a minute until the spinach is beautifully wilted. Then, take the skillet off the heat and stir in half a cup of marinara sauce and half a cup of parmesan. Taste and adjust seasoning as you like—it’s important to make sure your filling is delicious before stuffing the boats!

Step 5: Assemble the Boats

Spread the remaining marinara sauce over the bottom of a greased 9×13-inch baking dish to create a saucy base. Nestle your hollowed zucchini boats in snugly. Load each boat generously with filling, then dollop ricotta cheese on top and sprinkle with the rest of your parmesan. These are going to bake up melt-in-your-mouth gorgeous.

Step 6: Bake Until Fork Tender

Cover your baking dish with foil or a lid and bake for 15 to 20 minutes, or until the zucchinis are tender and easy to pierce. If you’re using a particularly thick squash, give it a few extra minutes. Remove the cover, then broil for about five minutes for that irresistible golden finish. The cheese should be bubbling and lightly crisp on top.

How to Serve Stuffed Zucchini Boats Recipe

Garnishes

Once your zucchini boats emerge bubbling from the oven, scatter plenty of fresh basil leaves on top. The basil’s peppery, floral aroma instantly freshens up the dish and adds a beautiful pop of color. You can also finish with an extra sprinkle of parmesan or a light drizzle of olive oil for a boost of flavor and shine.

Side Dishes

This Stuffed Zucchini Boats Recipe pairs wonderfully with a simple green salad tossed in lemon vinaigrette, or some crusty bread to soak up the extra marinara. If you want something heartier, a scoop of quinoa or herbed couscous on the side completes the meal without overpowering the flavors.

Creative Ways to Present

For dinner parties or special events, try slicing the zucchini boats into smaller pieces and serving them as a colorful, handheld appetizer. They’re also wonderful layered over a bed of fresh greens or even as toppings in grain bowls for a build-your-own dinner bar. The cheerful colors and appealing presentation always draw raves from guests!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), let the zucchini boats cool to room temperature. Place them in an airtight container and store in the fridge for up to three days. The flavors actually deepen overnight, making next-day lunch something to get excited about.

Freezing

This Stuffed Zucchini Boats Recipe freezes surprisingly well! Simply arrange cooled zucchini boats in a single layer in a freezer-safe container. Separate layers with parchment if you’re stacking. Freeze for up to two months, then thaw overnight in the fridge before reheating.

Reheating

Reheat your stuffed zucchini boats in a 350F oven, covered with foil, for about 15 minutes or until heated through. If you like crispy tops, broil uncovered for an additional 2-3 minutes. The microwave will work in a pinch but the oven keeps the texture closer to freshly baked.

FAQs

Can I make the filling in advance?

Absolutely! The filling can be prepared a day ahead, just store it in an airtight container in the fridge. Stuff and bake the zucchini when you’re ready to eat—they’ll taste fresh and delicious.

What’s the easiest way to hollow out the zucchini?

Use a regular metal spoon to gently scoop out the centers after halving them lengthwise. If you have a melon baller, it does an even neater job! Be careful not to scoop all the way through the skin so your boats hold their shape.

Can I add protein to this stuffed zucchini boats recipe?

Definitely! Try adding browned turkey sausage or cooked quinoa to the filling if you’d like an extra protein boost. Crumbled tofu also works as a great vegetarian alternative.

Are these zucchini boats gluten-free?

Yes, this Stuffed Zucchini Boats Recipe is naturally gluten-free—just double-check your marinara sauce if you’re sensitive, as some jarred varieties can contain wheat-based thickeners.

Can I use other types of squash?

Yes, you can use yellow squash or even small eggplants for this recipe when zucchini isn’t in season. Just keep an eye on baking times as different veggies may cook at slightly different rates.

Final Thoughts

Whether you’re looking for a unique way to use up garden zucchini or simply craving a vibrant, flavor-packed dinner, this Stuffed Zucchini Boats Recipe is sure to impress. Gather your favorite people, savor every bite, and don’t be surprised when it disappears even faster than you expected!

Stuffed Zucchini Boats Recipe

★★★★★

5.1 from 7 reviews

Author: lilan
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Delicious and healthy Stuffed Zucchini Boats filled with a flavorful mixture of mushrooms, bell pepper, olives, and spinach, topped with ricotta and Parmesan cheese, then baked to perfection.

Instructions

Preheat the oven to 400F.
Prep Zucchini
Cut the zucchini in half lengthwise.
With a spoon, scoop out the center, hollowing out the zucchini like a little boat. Save and chop up the scooped-out part and set aside.
Saute
In a large skillet, sauté garlic and red pepper flakes in olive oil for 1 minute. Add mushrooms and zucchini flesh, oregano, salt, and pepper. Saute for about 10 minutes until most of the liquid has evaporated.
Add the bell pepper, olives, and spinach and stir for about 1 minute until the spinach is wilted.
Turn the heat off. Stir in 1/2 cup marinara sauce and 1/2 cup parmesan. Taste and adjust salt and pepper.
Assemble
Add the remaining marinara sauce to the bottom of a greased 9×13-inch baking dish, large skillet, or heavy pan. Set the zucchini boats over the marinara. Mound the filling into the hollowed-out boats and nestle in a few dollops of ricotta on top of each one. Sprinkle with the remaining Parmesan cheese.
Bake
Cover for 15-20 minutes with foil or lid, until zucchini is fork tender. (Bigger squash with thicker shells may take longer). Uncover and broil for 5 minutes until the top is golden brown.