Stuffed Zucchini Boats with Mushrooms, Olives, and Spinach
A colorful and healthy dish featuring zucchini filled with mushrooms, olives, and spinach, perfect for a nutritious meal or a vibrant side dish.
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.
Notes
These zucchini boats can be paired with a light salad or garlic bread. Leftovers can be stored in an airtight container in the refrigerator for up to three days. You can freeze before baking for longer storage.