These baked zucchini boats are filled with a savory mixture of sautéed mushrooms, spinach, garlic, and melted cheese. Light, flavorful, and easy to make, they’re perfect as a healthy dinner, side dish, or low-carb meal.
Servings: 4
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Ingredients
- 3–4 medium zucchini
- 1 cup sliced mushrooms
- 1 cup fresh spinach
- 1 cup shredded mozzarella (or Parmesan or feta)
- 2 tbsp olive oil
- ½ small onion, finely chopped
- 2 garlic cloves, minced
- Salt and black pepper to taste
- Pinch nutmeg (optional)
- ¼ cup heavy cream (optional, for extra richness)
Instructions
1️⃣ Prepare the Zucchini
Wash the zucchini and trim the ends. Slice each one in half lengthwise.
Using a spoon, gently scoop out the center to create “boats.” Lightly season with salt and set aside.
2️⃣ Make the Filling
Heat olive oil in a skillet over medium heat.
Add onion and garlic; sauté until softened and fragrant.
Stir in mushrooms and cook until tender and any liquid evaporates.
Add spinach and cook until wilted.
Season with salt, pepper, and a pinch of nutmeg.
Remove from heat and mix in half of the cheese.
3️⃣ Stuff the Zucchini
Place the zucchini halves in a baking dish.
Fill each one generously with the mushroom and spinach mixture.
Sprinkle the remaining cheese over the top.
(Optional: add a splash of cream to the bottom of the baking dish for extra creaminess.)
4️⃣ Bake
Preheat oven to 350°F (180°C).
Bake for 25–30 minutes, until the zucchini is tender and the cheese is melted and golden.
5️⃣ Serve
Serve warm as a main dish or alongside grilled chicken or pasta.
Tips & Variations
✔ Add cooked ground chicken or beef for a protein boost.
✔ Use feta for a Mediterranean twist.
✔ Add red pepper flakes for a little heat.
✔ Great for meal prep and reheats well.
