Stuffed Zucchini Boats Recipe
Total Time
50 minutes
Prep Time
30 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(6)
Ingredients
4 servings
- 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 – store-bought or make your own.
- 1 cup ricotta cheese
- 1 cup parmesan cheese (divided), freshly grated
- Garnish- fresh basil leaves
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 400F.
Step 2
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.
Step 3
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 liquid has evaporated.
Step 4
Add 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.
Step 5
Add the remaining marinara sauce to the bottom of a greased baking dish, skillet or heavy pan. Set the zucchini boats in the pan. Mound the filling into the hollowed-out boats and nestle in a few dollops of ricotta on top of each one. Sprinkle with remaining parmesan cheese.
Step 6
Bake 10-20 minutes, covered or with a lid on, 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.
Step 7
Save recipe for the next time?
