Mediterranean Stuffed Zucchini Boats

These Mediterranean stuffed zucchini boats are a delicious low-carb vegetarian main course option! Fork tender zucchini with all the flavors of the Mediterranean.

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My Mediterranean stuffed zucchini boats are loaded with spinach and feta, then roasted in a fresh tomato sauce. It’s the perfect way to use your zucchini from the garden, no matter what size they are. The bigger the zucchini, means more creamy, cheesy spinach filling. Try not to eat it before you stuff the zucchini!

The best vegetarian zucchini boats are Mediterranean

There are so many variations for stuffed zucchini. You can even make this recipe your own by adding and changing a few of the ingredients. However, you know I’m going to make it Mediterranean, and everyone in my house loves this vegetarian version. It’s packed with veggies and has a contrast of texture and flavor.

If you don’t have zucchini, try eggplant, squash, or any color of bell pepper in its place.

Why you’ll have to make these Mediterranean stuffed zucchini boats!

• Rich cheesy filling
• Sharp, crunchy topping
• Light sweet sauce
• The perfect low-carb vegetarian weeknight meal!

What ingredients make this Mediterranean style?

The Vessel:

• Zucchini –using all the same size zucchini will ensure they’re all done at the same time.
• Olive oil

The Stuffing:

• Olive oil
• Baby spinach leaves -roughly chopped
• Garlic cloves – I like to grind mine and freeze it for easy use
• Shredded mozzarella cheese –or cream cheese for an even creamier filling
• Feta cheese –always buy block feta and crumble it yourself
• Dried dill –fresh is good too
• Salt
• Black pepper –freshly cracked to taste
• Crushed red pepper flakes –use more or less to your liking

Homemade Tomato Sauce:

• Olive oil
• Onion -finely chopped
• Garlic –grated keeps the sauce smooth
• Pureed tomatoes –or chunky tomatoes for a chunkier sauce
• Sugar –or honey
• Salt
• Black pepper –freshly cracked to taste
• Dried oregano –fresh is good too

The topping:

• Pine nuts –toast while roasting the zucchini boats and add a nutty, crunchy element
• Kalamata olives –if you decide on a chunky tomato sauce, you can mix these into the sauce

Tips for this easy weeknight meal

Use a small ice cream scoop or melon baller to scoop out the flesh of the zucchini. Be careful not to remove too much flesh because the zucchini won’t be able to hold together after it’s cooked. Leave a good border along the edges of the skin to help with this.

When it comes time to add your spinach to the pan for your filling, it may not all fit in your pan. If not, add a little at a time. As the spinach wilts, you can add more until it’s all in the pot together.

To pull this weeknight meal together even quicker, use your favorite jar of store-bought tomato sauce. You’ll see that I even used my favorite in the video. Who doesn’t like a shortcut?

And don’t forget, if you’re using a glass or ceramic baking pan, allow it to cool before adding the tomato sauce. Adding cool or room temperature tomato sauce to a hot pan can cause it to crack!

How to make Mediterranean stuffed zucchini boats?

• Preheat the oven to 500 °F, 260 °C.
• Cut the zucchini in half, lengthwise. Carefully scoop out the flesh of the zucchini and set it aside. Place the zucchini boats in a 9 x 13-inch baking pan. Brush the zucchini boats with olive oil on both sides and season them with salt. Roast them in the preheated oven for 10 minutes.
• Make the stuffing: Place a large saucepan over medium heat and add the olive oil. Roughly chop the zucchini flesh and add it to the pan. Season it with salt and cook it until it is soft—about 8 minutes. Add the garlic. Warm it through for a few seconds, then add the spinach in a few batches to wilt. Season each batch of spinach with a pinch of salt. Increase the heat to medium-high and cook the spinach until it’s wilted.
• Remove the pan from the heat and add the dill, red pepper flakes, black pepper, and cheeses. Stir together and taste. Adjust seasoning if needed.
• Make the sauce: Add the olive oil and onion to a saucepan. Cook over medium heat for about 10 minutes or until soft and golden. Add the garlic and warm through. Add the tomato puree, salt, pepper, and sugar. Cook over medium heat for 10-15 minutes or until thickened. Taste and add more salt if needed. Season with the oregano and stir together.
• Assemble the zucchini boats: Remove the roasted zucchini from the pan and pour the tomato sauce into the baking pan.
• Reduce the oven’s temperature to 400 °F, 200 °C.
• Place the roasted zucchini boats back into the pan and fill them with the stuffing.
• Top them with pine nuts and chopped olives.
• Bake for 25-30 minutes.

Serving

Serve your delicious Mediterranean stuffed zucchini boats with Greek olive bread and a fresh Greek lettuce salad. If you have any leftovers at all, store them in an airtight container in the refrigerator for up to 5 days. It’s good for lunch, too! Enjoy!