Stuffed Seafood Bread Bowl

This hearty Spinach and Mushroom Stuffed Zucchini Boats recipe transforms humble zucchini into an elegant vegetable dish that works as both a satisfying main course or impressive side. The tender zucchini cradles a savory filling of sautéed mushrooms and spinach, all topped with melty cheese for a nutritious meal that even vegetable skeptics will enjoy.

I first made these zucchini boats when trying to use up an abundance of garden zucchini one summer. They were such a hit with my family that they've become a year-round staple in our dinner rotation, especially when we're looking for a lighter option that doesn't sacrifice flavor.

Ingredients

• Fresh zucchini look for medium sized ones that are firm and unblemished for the best texture and presentation
• Olive oil creates the flavor foundation for our filling where all the magic happens
• Onion adds essential aromatic sweetness when properly sautéed
• Garlic cloves fresh minced garlic provides that irreplaceable punch of flavor
• Mushrooms create meaty texture and umami depth in our vegetarian filling
• Fresh spinach adds beautiful color, nutrients and slightly earthy flavor that pairs perfectly with mushrooms
• Breadcrumbs optional but add wonderful texture contrast to the soft vegetables
• Parmesan cheese brings salty richness that makes the filling incredibly satisfying
• Dried Italian herbs provide an aromatic flavor boost that ties everything together
• Mozzarella cheese creates that irresistible golden cheesy topping that makes everyone dive in

Step-by-Step Instructions

Prepare Zucchini

Cut each zucchini in half lengthwise and carefully scoop out the centers leaving about a quarter inch border to create sturdy boats. This creates the perfect vessel for our filling while ensuring the zucchini maintains its shape during baking. Place these hollow halves on a baking sheet while you prepare the filling.

Build The Flavor Base

Heat olive oil in a skillet over medium heat until it shimmers then add your finely chopped onion. Cook this for a full three minutes until they begin to turn translucent and slightly golden. The onions should become soft and aromatic without browning too quickly. Add the minced garlic and cook for just one minute more until you can smell its wonderful fragrance but before it has a chance to burn.

Cook The Vegetables

Add the chopped mushrooms to the skillet and cook them for about four minutes until they release their moisture and begin to become golden. Notice how they shrink down as they cook this concentration of flavor is exactly what we want. Next add the chopped spinach which will initially seem like a lot but will quickly wilt down to the perfect amount. Cook for just two minutes until the spinach is bright green and softened.

Create The Filling

Remove your skillet from heat and stir in the breadcrumbs if using which will absorb any excess moisture from the vegetables. Add the Parmesan cheese while the mixture is still warm so it slightly melts into the filling. Season with salt pepper and Italian herbs adding enough salt to enhance the natural flavors of the vegetables. Stir thoroughly to distribute all ingredients evenly throughout the filling.

Fill And Top

Using a spoon divide the filling evenly between your prepared zucchini boats. Press the filling gently into each boat to ensure they are well packed without crushing the delicate zucchini edges. Sprinkle the top of each boat with mozzarella cheese making sure to get an even distribution for that perfect golden crust.

Bake To Perfection

Cover your baking sheet with foil which helps the zucchini steam and become tender. Bake for 20 minutes at 375°F then remove the foil for the final 5 to 10 minutes of cooking. This uncovered baking allows the cheese to become beautifully golden brown and slightly crispy at the edges while ensuring the zucchini is fork tender but not mushy.

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The humble mushroom is actually my favorite ingredient in this recipe. I love how they develop such a rich meaty flavor when properly sautéed that even dedicated carnivores find the dish satisfying. My husband who typically requests meat with every meal actually asks for these zucchini boats regularly which speaks volumes about their delicious flavor profile.

Make Ahead Options

These zucchini boats are perfect for meal prepping. You can prepare the entire recipe through the stuffing stage then refrigerate for up to two days before baking. Just add an extra 5 minutes to the covered baking time if cooking them straight from the refrigerator. This makes them perfect for busy weeknights when you need something healthy but dont have time for extensive preparation.

Creative Variations

Feel free to customize these boats based on what you have available. Red bell peppers add sweet flavor and bright color. Artichoke hearts bring tangy complexity. Fresh herbs like basil or thyme can replace the dried herbs for a more vibrant flavor profile. For a protein boost consider adding white beans or cooked quinoa to the filling mixture. Each variation creates a slightly different experience while maintaining the core deliciousness of this versatile recipe.

Serving Suggestions

These zucchini boats shine as part of a Mediterranean inspired spread. Try serving them alongside a simple tomato salad dressed with olive oil and balsamic vinegar. They also pair wonderfully with crusty whole grain bread for soaking up any extra juices. For a more substantial meal add a protein like grilled chicken or baked salmon on the side. The boats can even be sliced into smaller sections as an elegant appetizer for dinner parties.

Recipe FAQs

→ Can I prepare this seafood bread bowl ahead of time?

Yes! You can prepare the seafood filling up to 24 hours in advance and store it covered in the refrigerator. When ready to serve, hollow out the bread bowl, fill with the mixture, and bake as directed. This makes entertaining much easier.

→ What can I substitute for the sourdough bread bowl?

If sourdough isn't available, you can use a round boule of French bread, Italian bread, or even a large crusty peasant loaf. The key is choosing bread with a sturdy crust that will hold the filling without becoming soggy.

→ Can I use imitation crab meat instead of lump crab?

Yes, imitation crab (surimi) works as a budget-friendly alternative to lump crab meat. The texture will be slightly different, but it still provides good seafood flavor. You could also substitute with cooked, flaked white fish like cod or halibut.

→ How do I know when the seafood bread bowl is done baking?

The bread bowl is done when the top is golden brown and the filling is hot and bubbling around the edges. If you have a food thermometer, the center of the filling should reach 165°F (74°C) for food safety.

→ What sides go well with a seafood bread bowl?

This dish works wonderfully as a standalone appetizer, but you can serve it with a fresh green salad dressed with lemon vinaigrette for a complete meal. For entertaining, pair it with vegetable crudités, additional crusty bread, or even potato chips for dipping.

→ Can I freeze leftovers of the seafood bread bowl?

While the seafood filling can be frozen separately for up to 1 month, a fully assembled and baked bread bowl doesn't freeze well as the bread becomes soggy when thawed. It's best enjoyed fresh or refrigerated for 1-2 days and reheated in the oven.