Stuffed Zucchini with Vegetables

This stuffed zucchini boat recipe transforms humble vegetables into an elegant, satisfying meal that's perfect for weeknight dinners or casual entertaining. The creamy ricotta filling studded with earthy mushrooms and nutritious spinach nestles perfectly in tender zucchini shells for a meal that's as beautiful as it is delicious.

I first created these stuffed zucchini boats when my garden produced more zucchini than I knew what to do with. My vegetable reluctant husband actually requested seconds, and now they appear on our dinner table at least twice a month during summer.

Ingredients

• Fresh zucchini: choose medium sized ones for perfect portion control and tender flesh
• Ricotta cheese: provides creamy texture and mild flavor that carries other ingredients beautifully
• Fresh spinach: adds vibrant color and nutrients fold it in gently for best texture
• Mushrooms: create depth and umami flavor chop them finely for the best integration
• Garlic: infuses the filling with essential aromatic flavor freshly minced works best
• Parmesan cheese: adds savory notes and helps bind the filling together
• Breadcrumbs: optional but create a delightful textural contrast when baked
• Olive oil: helps vegetables release their flavors during sautéing
• Mozzarella cheese: creates that irresistible golden brown cheesy top

Step-by-Step Instructions

Prepare the Zucchini:

Halve zucchinis lengthwise and carefully scoop out the centers with a spoon to create boats with about 1/4 inch thick shells. Save the scooped flesh for another use or add to the filling mixture for extra flavor. Season with a light sprinkle of salt and pepper to begin building flavor layers.

Sauté the Filling:

Heat olive oil in a skillet over medium heat until it shimmers then add chopped mushrooms. Let them cook undisturbed for 2 minutes before stirring to develop golden edges. Continue cooking until all moisture evaporates about 5 more minutes. Add garlic and cook just until fragrant around 60 seconds. Add spinach and let it wilt completely about 2 minutes. This cooking process concentrates flavors and removes excess moisture that would make the filling soggy.

Create the Cheese Mixture:

In a mixing bowl combine ricotta cheese and grated Parmesan ensuring they are thoroughly mixed before folding in the cooked vegetable mixture. Taste and adjust seasoning with salt and pepper remembering that Parmesan adds saltiness. The filling should be thick enough to hold its shape when scooped.

Fill and Top:

Spoon the filling mixture generously into each zucchini boat pressing gently to fill all spaces. Sprinkle tops with mozzarella cheese and additional Parmesan for a golden crust. If using breadcrumbs scatter them over the cheese for extra crispiness.

Bake to Perfection:

Place filled boats in a 375°F oven for exactly 20-25 minutes. The zucchini should be tender when pierced with a fork but still hold its shape. The cheese should be bubbly and beginning to brown in spots. Let rest for 5 minutes before serving to allow flavors to settle.

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The mushrooms are my secret weapon in this recipe. I discovered that thoroughly cooking them until all moisture evaporates creates an intense umami flavor that makes these boats satisfying enough that even dedicated meat eaters never miss the protein. My Italian grandmother would add a pinch of nutmeg to the ricotta mixture which I still do in her memory.

Make Ahead Magic

These zucchini boats are perfect for meal prep. Prepare everything up to the baking stage cover tightly and refrigerate for up to 24 hours. When ready to serve simply bake for an additional 5-7 minutes beyond the recipe time since you're starting with cold ingredients. The flavors actually develop beautifully overnight making this a fantastic prepare ahead dinner party option.

Smart Substitutions

The beauty of this recipe lies in its flexibility. No ricotta? Cottage cheese blended until smooth works wonderfully. Spinach can be swapped for kale Swiss chard or even arugula for a peppery kick. Button mushrooms are standard but cremini portobello or shiitake add fantastic depth. For a dairy free version substitute soaked cashews blended with nutritional yeast for the ricotta and skip the mozzarella or use a plant based alternative.

Serving Suggestions

These zucchini boats stand beautifully on their own but pair wonderfully with a simple side salad dressed with lemon vinaigrette. For heartier appetites add a side of crusty whole grain bread or a small portion of quinoa. A glass of crisp Pinot Grigio or Sauvignon Blanc complements the creamy filling perfectly turning this simple vegetable dish into an elegant dinner.

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Frequently Asked Questions About the Recipe

→ Can I make these stuffed zucchini boats ahead of time?

Yes! You can prepare the filling and hollow out the zucchini up to 24 hours in advance. Store them separately in the refrigerator. When ready to cook, stuff the zucchini, top with cheese, and bake. You may need to add 5-7 minutes to the baking time if starting with cold ingredients.

→ What can I substitute for ricotta cheese?

Cottage cheese (drained) makes an excellent substitute for ricotta. For a dairy-free option, try mashed tofu with a bit of nutritional yeast for flavor. Greek yogurt can also work, though it will create a tangier filling.

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

The zucchini boats are done when the zucchini is tender enough to be easily pierced with a fork (but not mushy), and the cheese topping is golden brown. This typically takes 20-25 minutes at 375°F (190°C).

→ What can I serve with these stuffed zucchini boats?

These boats work well as a main dish with a simple green salad or crusty bread on the side. For a heartier meal, serve them alongside roasted potatoes, quinoa, or brown rice. They also make an excellent side dish for grilled protein like chicken or fish.

→ Can I freeze leftover stuffed zucchini boats?

Yes, though the texture may change slightly. Allow them to cool completely, then freeze in an airtight container for up to 2 months. Reheat from frozen in a 350°F (175°C) oven until heated through, about 20-25 minutes. Cover with foil if the tops begin to brown too quickly.

→ What other vegetables can I add to the filling?

Bell peppers, onions, corn, grated carrots, or artichoke hearts all work well in the filling. Just make sure to sauté any hard vegetables first and drain any excess moisture before mixing with the ricotta to prevent a watery filling.