Dive into the delightful world of Stuffed Zucchini Boats with Mushrooms, Olives, and Spinach Recipe! This dish is not only simple and satisfying but also brings a colorful explosion of flavors to your table. Perfect for busy weekdays or as a vibrant side at a gathering, these zucchini boats are bursting with wholesome ingredients that everyone will love.
Recipe Information
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 320
Protein: 15g
Carbohydrates: 18g
Fat: 20g
Fiber: 4g
Sugar: 3g
Sodium: 450mg
Why Make Stuffed Zucchini Boats with Mushrooms, Olives, and Spinach Recipe
These stuffed zucchini boats are not just delicious; they are also incredibly healthy! Packed with fresh vegetables and rich in flavor, the zucchini boats make for a low-carb, nutrient-dense meal. Plus, they are highly versatile; you can easily swap out ingredients to suit your taste preferences or dietary needs. Using ingredients like kalamata olives and spinach adds an antioxidant boost, making this dish a great choice for any health-conscious eater.
How to Make Stuffed Zucchini Boats with Mushrooms, Olives, and Spinach Recipe Step by Step
Ingredients
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
1 1/2 cups marinara sauce – divided, store-bought or homemade
1 cup ricotta cheese
1 cup parmesan cheese (divided), freshly grated
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
Fresh basil leaves
Directions
Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the zucchini boats. 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. 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. 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. 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. 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. Remove the cover and broil the zucchini boats for about 5 minutes, or until the tops turn golden brown and bubbly. Remove from the oven, garnish with fresh basil leaves, and serve warm for a flavorful, satisfying dish.
How to Serve Stuffed Zucchini Boats with Mushrooms, Olives, and Spinach Recipe
Stuffed zucchini boats pair wonderfully with a light salad or some garlic bread for a wholesome meal. You can also serve them with a side of quinoa or couscous for extra texture and flavor. For dipping, a dash of balsamic glaze or your favorite vinaigrette can add a delightful tang.
How to Store Stuffed Zucchini Boats with Mushrooms, Olives, and Spinach Recipe
To store any leftovers, place the stuffed zucchini boats in an airtight container in the refrigerator for up to three days. To reheat, pop them in a preheated oven at 350°F (175°C) until warmed through. For longer storage, you can freeze the stuffed boats before baking. Just make sure to wrap them tightly in plastic wrap and foil. When you’re ready to enjoy, bake them straight from the freezer, adding a few extra minutes to the cooking time.
Expert Tips for Cooking Stuffed Zucchini Boats with Mushrooms, Olives, and Spinach Recipe
- Use a variety of colorful vegetables for added nutrition and visual appeal.
- Experiment with different cheese options, such as feta or mozzarella, for diverse flavors.
- For a heartier dish, add cooked quinoa, brown rice, or even ground turkey to the filling.
- Adjust the level of spice by increasing or decreasing the red pepper flakes to suit your palate.
- Don’t skip the broiling step; it adds a deliciously crispy top that enhances the dish’s texture.
Delicious Variations of Stuffed Zucchini Boats with Mushrooms, Olives, and Spinach Recipe
- For a spicy kick, add diced jalapeños or use spicy Italian sausage instead of vegetables.
- Try adding fresh herbs like dill or parsley to the filling for a refreshing flavor boost.
- For a citrus twist, squeeze fresh lemon juice over the filling before baking.
Frequently Asked Questions about Stuffed Zucchini Boats with Mushrooms, Olives, and Spinach Recipe
Is this recipe suitable for meal prep? Yes! Stuffed zucchini boats can be made in advance and stored, making them a great meal prep option.
Can I use other vegetables? Absolutely! Feel free to swap in your favorite vegetables for the filling.
How can I make this dish vegan? Substitute the ricotta and parmesan cheese with vegan alternatives, and use nutritional yeast for a cheesy flavor.
Conclusion
Try your hand at Stuffed Zucchini Boats with Mushrooms, Olives, and Spinach Recipe, and experience a deliciously healthy meal that’s as easy to make as it is satisfying. With plenty of flavors and customizable options, make this dish your new go-to recipe for any occasion!
Stuffed Zucchini Boats with Mushrooms, Olives, and Spinach
Ingredients
Zucchini Boats
- 1 pound zucchini (1 large, 2 medium, or 3 small squash)
Filling Ingredients
- 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 cloves garlic, finely chopped
- 1 1/2 cups marinara sauce – divided, store-bought or homemade
- 1 cup ricotta cheese
- 1 cup parmesan cheese (divided), freshly grated
- 2 tablespoons olive oil
- 1/4-1/2 teaspoon red pepper flakes Adjust according to spice preference.
- 1 teaspoon dried oregano
- 1/2 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Adjust to taste.
- Fresh basil leaves For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut the zucchini in half lengthwise and scoop out the center to create hollow 'boats.' Set aside the chopped zucchini flesh for the filling.
- Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté for 1 minute until fragrant.
- Add mushrooms, zucchini flesh, oregano, salt, and black pepper to the skillet. Sauté for about 10 minutes, stirring occasionally, until most of the liquid evaporates.
- Stir in diced bell pepper, kalamata olives, and fresh spinach. Cook for about 1 minute until the spinach wilts.
- Mix in half a cup of marinara sauce and half a cup of grated parmesan cheese. Adjust seasoning with salt and pepper to taste.
Baking
- Lightly grease a 9×13-inch baking dish or a suitable oven-safe skillet. Spread the remaining marinara sauce evenly at the bottom.
- Place the hollowed zucchini boats over the sauce and fill each boat generously with the sautéed vegetable mixture.
- Add dollops of ricotta cheese on top of each boat, and sprinkle with the remaining parmesan cheese.
- Cover the baking dish with foil or a lid and bake for 15-20 minutes, or until zucchini is fork tender.
- Remove the cover and broil for about 5 minutes until the tops turn golden brown and bubbly.
- Garnish with fresh basil leaves and serve warm.
