Stuffed Zucchini With Mushrooms

This hearty spinach and mushroom stuffed zucchini boat recipe transforms ordinary zucchini into a delicious vessel filled with savory ingredients. The combination of earthy mushrooms, nutrient-rich spinach, and melty cheese creates a satisfying dish that works as both a main course or impressive side.

I first created these zucchini boats when looking for creative ways to use the abundant zucchini from my garden. What started as a simple experiment has become one of my most requested dishes when entertaining vegetarian friends.

Ingredients

• Medium zucchini Choose firm zucchini with smooth unblemished skin for the best texture and flavor
• Olive oil Use a good quality extra virgin olive oil for the best flavor in your sautéed vegetables
• Onion Provides a sweet aromatic base for the filling
• Garlic Fresh minced garlic adds essential flavor depth that powder cannot replicate
• Mushrooms These add meaty texture and umami flavor to keep the dish satisfying
• Fresh spinach Adds color nutrition and a subtle earthy flavor that complements the mushrooms
• Breadcrumbs Creates texture and helps bind the filling together
• Parmesan cheese Adds nutty salty depth to the filling look for freshly grated if possible
• Italian herbs Dried herbs infuse the filling with classic Mediterranean flavors
• Mozzarella cheese Creates that irresistible golden bubbly topping everyone loves

Step-by-Step Instructions

Prepare the Zucchini

Preheat your oven to 375°F then slice each zucchini lengthwise into halves. Using a small spoon carefully scoop out the flesh leaving about a 1/4 inch border all around to create stable boats. The scooped flesh can be chopped and added to your filling for extra zucchini flavor. Arrange the hollowed zucchini on a baking sheet while you prepare the filling.

Create the Flavor Base

Heat olive oil in a large skillet over medium heat until it shimmers. Add your finely chopped onion and cook for approximately 3 minutes until they become translucent and soft. Be careful not to brown them as you want sweet not caramelized flavor. Add the minced garlic and cook for just one minute until you can smell its fragrance. Garlic burns easily so watch it carefully.

Develop the Filling

Add the chopped mushrooms to the onion mixture and cook for about 4 minutes stirring occasionally. The mushrooms will release moisture and then begin to brown slightly indicating their flavor is intensifying. Next add the chopped spinach and continue cooking for about 2 minutes until it wilts down completely. The volume will reduce dramatically as the spinach cooks.

Complete the Stuffing Mixture

Remove the skillet from heat and stir in the breadcrumbs and grated Parmesan cheese. These ingredients will absorb any excess moisture and bind the filling together. Season generously with salt pepper and dried Italian herbs. Taste the mixture and adjust seasonings as needed the filling should be flavorful since the zucchini itself is mild.

Assemble and Bake

Divide the filling evenly among the zucchini boats pressing it gently into each hollow. Top generously with shredded mozzarella cheese making sure to cover the filling completely. Cover the baking sheet with foil to trap moisture and bake for 20 minutes. Then remove the foil and bake for an additional 5 to 10 minutes until the cheese is bubbling and golden and the zucchini is tender when pierced with a fork.

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The mushrooms are truly the secret star of this recipe. I discovered that allowing them to properly brown before adding the spinach creates a much richer umami flavor profile. My husband who typically avoids vegetable dishes always requests seconds when I make these zucchini boats.

Make It a Meal

These zucchini boats can stand alone as a vegetarian main course but they also pair beautifully with other dishes. For a complete meal serve them alongside a simple green salad dressed with lemon vinaigrette and a slice of crusty garlic bread. The acidity of the salad balances the richness of the stuffed zucchini perfectly.

Storage and Reheating

Store any leftover zucchini boats in an airtight container in the refrigerator for up to 3 days. To reheat place them in a 350°F oven for 10 minutes until heated through. While microwaving works in a pinch it tends to make the zucchini soggy and the cheese rubbery. For best results always reheat in a conventional oven to maintain the texture contrast between the tender zucchini and the crispy cheese topping.

Ingredient Swaps

This recipe welcomes substitutions based on what you have available. Instead of spinach try using kale or Swiss chard just be sure to remove any tough stems first. If mushrooms are not your favorite substitute diced eggplant or bell peppers. For a dairy free version replace the cheese with nutritional yeast in the filling and a sprinkle of breadcrumbs mixed with olive oil on top. The recipe remains delicious with almost any vegetables you need to use up.

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Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well in this recipe. Be sure to thaw it completely and squeeze out any excess moisture before adding it to your filling mixture. This prevents the stuffing from becoming too watery during baking.

→ What type of mushrooms work best for stuffed zucchini?

Button mushrooms, cremini, or baby bella mushrooms all work excellently in this dish. Each variety brings slightly different flavors, with cremini and baby bellas offering a more earthy taste. Feel free to use a single type or a mixture based on your preference.

→ Can I prepare these zucchini boats ahead of time?

Absolutely! You can prepare the filling and stuff the zucchini up to 24 hours in advance. Store them covered in the refrigerator until ready to bake. You may need to add a few extra minutes to the baking time if cooking directly from refrigerated.

→ How do I prevent my zucchini boats from becoming too watery?

To prevent excess moisture, lightly salt the hollowed zucchini halves and let them sit for 10 minutes before stuffing. Then pat them dry with paper towels. Additionally, be sure to cook the mushrooms and spinach filling until most of the natural moisture has evaporated.

→ What can I serve with stuffed zucchini boats?

These versatile zucchini boats pair wonderfully with a fresh green salad, crusty bread, or a side of quinoa or rice. For protein, consider grilled chicken or fish. They're substantial enough to serve as a vegetarian main course or can complement a larger meal as a side dish.

→ How do I know when the zucchini is properly cooked?

Perfectly cooked zucchini should be tender when pierced with a fork, but still hold its shape. The cheese topping should be melted and lightly golden. Depending on the size of your zucchini, this typically takes 25-30 minutes total baking time.