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.
Ingredients
Main 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
Zucchini Boats:
- 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
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.
Notes
- You can customize the filling by adding other vegetables or protein of your choice.
- Ensure to adjust seasonings to suit your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 280
- Sugar: 7g
- Sodium: 770mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg
Keywords: Stuffed Zucchini, Zucchini Boats, Vegetarian, Healthy, Mediterranean
