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Turn plain zucchini into a feel-good meal that's both inviting and filling. Creamy cheeses blend with earthy mushrooms and spinach to create a vegetarian dish loaded with taste. This one works whether it's a chill night at home or a friends-get-together.
I first made these zucchini boats when my backyard gave me way too much zucchini one summer. What started as a way to deal with the extra stash quickly turned into a household go-to—even my picky nephew can't get enough.
Tasty Ingredients
- Kosher salt and black pepper: Boosts all the flavors and pulls the filling together
- Mozzarella cheese: Brings on that stretchy, gooey bite on top and helps the whole thing brown up nicely
- Ricotta cheese: Gives a creamy texture to the mix—go for whole milk if you want it ultra rich
- Fresh basil: Lifts everything with its sweet, herby zing
- Minced garlic: Packs in loads of flavor and smells amazing—fresh is always best
- Mushrooms: Adds deep, savory flavor—cremini mushrooms stand out more than regular white ones
- Fresh spinach: Makes the filling brighter and healthier; baby spinach is especially good and tender
- Extra virgin olive oil: Brings a light fruitiness that works so well here
- Fresh zucchini: Look for medium, firm ones with unmarked skin so they hold up while cooking
Easy Step Guide
- Fill and Bake:
- Spoon the cheesy mix into every zucchini shell, piling it up slightly. Pop them in the hot oven and bake until they're soft when poked with a fork and bubbling on top—give it about 15 to 20 minutes.
- Mix with Cheese:
- Let everything cool down just a bit off the heat, add the mozzarella and ricotta, and gently stir until it's all blended. Sprinkle in salt and pepper to taste—try it and adjust as needed.
- Add the Aromatics:
- Toss in garlic and basil, only cooking for about a minute so things smell incredible (keep an eye on the garlic, it burns fast!). You'll really notice the scent when it's right.
- Make the Filling:
- Warm up olive oil in a skillet on medium-high heat until it just shimmers. Add mushrooms and spinach, stirring around until the spinach shrinks down and the mushrooms start browning and drying out a bit.
- Zucchini Prep:
- Take the ends off each zucchini and scoop out the middles carefully—you want to leave about a quarter inch shell. Go slow so you don't poke through. It should look kind of like a canoe.
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Nothing beats fresh basil in dishes like this. I grow mine right by the kitchen window just so I never run out. When I set these on the table for my Nonna, she immediately asked for the method, saying it reminded her of home in Sicily.
How to Store
Just pop leftovers in a sealed container and they'll keep fresh in the fridge for up to three days. Letting them sit overnight actually intensifies the flavors. For reheating, cover with foil at first to prevent over-browning the cheese, then peel back the foil at the end to crisp things up a bit.
Switch It Up
The dish works perfectly as is, but it's super easy to change up. Add cooked turkey or Italian sausage if you want more protein. Not a mushroom fan? Try swapping in diced peppers or artichokes instead. If ricotta's not your thing, go for goat cheese or use dairy-free alternatives to make it vegan.
Serving Ideas
These zucchini boats make an awesome light meal—just pair with a simple leafy salad and a lemony vinaigrette. Want more? Serve next to roasted cherry tomatoes and good rustic bread so you can scoop up every bit of cheesy goodness. A cool glass of Pinot Grigio is just the thing to go with all the flavor.
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Frequently Asked Questions
- → How do I keep zucchini boats from ending up watery?
Scoop out enough flesh from the zucchini and skip baking for too long. Go for 425°F and check them at 15 minutes instead of waiting until they get mushy.
- → Is it ok to prep zucchini boats before cooking?
You can totally prep the filling and scoop the zucchini early. Just put them together right before baking so they don't get soggy.
- → I'm out of ricotta. What else can I use?
Try cottage cheese or even cream cheese if you like. Just pour off any liquid first so the filling stays thicker.
- → Will frozen spinach work here instead?
It sure does. Defrost it, drain out the water, and then toss in about a quarter cup since it's denser than fresh leaves.
- → How will I know my boats are ready to eat?
Stick a fork into the zucchini—it should feel soft. If the cheese is bubbling and looks brown on the edges, you're good to go.
- → Is it cool to put some protein in here?
Definitely! Toss in some cooked crumbled tofu, ground chicken, or turkey to beef up your filling.