Stuffed Zucchini Boats with Spinach

This Italian-inspired stuffed zucchini recipe transforms humble summer squash into an elegant, satisfying meal that's equally perfect for weeknight dinners or casual entertaining. The combination of creamy cheeses, earthy mushrooms, and nutritious spinach creates a delicious vegetarian option that doesn't sacrifice flavor.

I first created these zucchini boats when my garden produced an overwhelming zucchini harvest last summer. What started as a creative way to use excess produce quickly became a family favorite that even my vegetable-skeptical nephew requests regularly.

Ingredients

• Fresh zucchini: Choose medium sized ones with firm skin and no blemishes for the best texture and stability
• Extra virgin olive oil: Adds a fruity note that enhances the Mediterranean flavors
• Fresh spinach: Provides vibrant color and nutritional value. Baby spinach works best for its tender texture
• Mushrooms: Creates an earthy umami flavor that adds depth. Cremini mushrooms offer more flavor than white button varieties
• Minced garlic: Provides essential aromatic foundation. Fresh is vastly superior to pre-minced
• Fresh basil: Brightens the filling with its distinctive sweet herbaceous notes
• Ricotta cheese: Creates the creamy base for the filling. Choose whole milk ricotta for the richest flavor
• Mozzarella cheese: Adds that irresistible melty cheese factor and golden brown top
• Kosher salt and black pepper: Essential seasoning that brings all flavors together

Step-by-Step Instructions

Prepare the Zucchini:

Cut the stem end off each zucchini. Carefully hollow out the center using a sharp paring knife, creating a boat shape with a 1/4 inch border. Work slowly to avoid puncturing through the bottom or sides. The zucchini should resemble a canoe when finished.

Create the Filling:

Heat olive oil in a skillet over medium high heat until shimmering but not smoking. Add spinach and mushrooms, stirring frequently until spinach wilts completely and mushrooms release their moisture and begin to brown at the edges. This creates a concentrated flavor base for your filling.

Add Aromatics:

Introduce garlic and fresh basil to the pan, cooking just until fragrant, about one minute. Be watchful as garlic burns quickly and becomes bitter. The aroma will intensify noticeably when perfectly cooked.

Combine with Cheese:

Remove the pan from heat and allow to cool slightly before adding ricotta and mozzarella. Stir gently but thoroughly to incorporate all ingredients. Season with salt and pepper, tasting and adjusting as needed for your preference.

Fill and Bake:

Divide the cheese mixture evenly among the hollowed zucchini boats, mounding slightly on top. Place in preheated oven and bake until zucchini is tender when pierced with a fork and the top is golden brown with bubbling edges, approximately 15-20 minutes.

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The fresh basil in this recipe truly makes a difference in the final dish. I grow basil on my kitchen windowsill year round just to ensure I always have some on hand for recipes like this. The first time I made these for my Italian grandmother, she immediately asked for the recipe saying they reminded her of a dish from her childhood in Sicily.

Storage Tips

These zucchini boats store beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually develop and improve overnight, making them perfect for meal prep. When reheating, cover loosely with foil for the first few minutes to prevent the cheese from becoming too brown, then uncover for the last minute to restore some crispness to the top.

Customization Options

While the recipe as written creates a perfectly balanced vegetarian dish, you can easily adapt it to suit your preferences or what you have on hand. Add cooked Italian sausage or ground turkey for a heartier protein option. Replace the mushrooms with diced bell peppers or artichoke hearts if mushrooms aren't your favorite. Swap the ricotta for goat cheese to add a tangy dimension, or use dairy free alternatives for a vegan version.

Serving Suggestions

These stuffed zucchini boats work beautifully as a light main course when paired with a simple green salad dressed with lemon vinaigrette. For a more substantial meal, serve alongside roasted cherry tomatoes and crusty whole grain bread to soak up the delicious cheesy filling. A chilled glass of crisp Pinot Grigio complements the Mediterranean flavors perfectly for an elevated dining experience.

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Frequently Asked Questions

→ How do I prevent zucchini boats from getting soggy?

To prevent sogginess, make sure to hollow out the zucchini thoroughly and avoid overbaking. A 15-20 minute bake at 425°F works best.

→ Can I make these zucchini boats ahead of time?

Yes, you can prepare the stuffing and hollow out the zucchini ahead of time. Assemble just before baking to maintain texture.

→ What can I use as a substitute for ricotta cheese?

If you're out of ricotta, cottage cheese or cream cheese can work as substitutes. Drain excess liquid for best results.

→ Can I use frozen spinach instead of fresh?

Yes, defrosted and drained frozen spinach is a great alternative. Use about 1/4 cup as it’s more condensed than fresh spinach.

→ How do I know when the zucchini boats are done cooking?

The zucchini is ready when it’s tender when pierced with a fork, and the cheese filling is bubbling and lightly golden.

→ Can I add protein to the filling?

Absolutely! Ground turkey, chicken, or crumbled tofu can be sautéed and added to the filling for additional protein.