Italian Stuffed Zucchini Boats with Spinach & Parmesan

These Italian Stuffed Zucchini Boats with Spinach & Parmesan are a light yet satisfying dish that I love making when I want something hearty but still veggie-forward. Tender zucchini halves are filled with a savory ricotta and spinach mixture, topped with melty mozzarella, and baked to perfection. It’s the kind of comfort food that doesn’t weigh me down.

Why You’ll Love This Recipe

I really enjoy this recipe because it’s wholesome, easy to prep, and packed with flavor. It’s vegetarian-friendly, low in carbs, and filled with simple Italian ingredients I usually have on hand. Plus, it looks beautiful on the plate, making it perfect for family dinners or when I want to impress guests without too much effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 medium zucchinis, halved lengthwise and seeds scooped out

• 1 tablespoon olive oil

• 1/2 cup onion, finely chopped

• 2 cloves garlic, minced

• 1 cup fresh spinach, chopped

• 1/2 cup marinara sauce

• 1/2 cup ricotta cheese

• 1/4 cup grated Parmesan cheese

• 1/4 teaspoon Italian seasoning

• Salt and pepper, to taste

• 1/4 cup shredded mozzarella cheese, for topping

• Fresh basil or parsley, for garnish

Directions

1. I preheat the oven to 375°F (190°C) and line a baking dish with parchment paper.

2. In a skillet, I heat the olive oil over medium heat. I sauté the onions for 3–4 minutes until soft, then add the garlic and cook for another minute.

3. I stir in the chopped spinach and cook until just wilted. Then I remove the skillet from the heat and let the mixture cool slightly.

4. In a mixing bowl, I combine the spinach mixture with marinara sauce, ricotta, Parmesan cheese, Italian seasoning, salt, and pepper. I stir everything together until it’s well mixed.

5. I place the zucchini halves on the prepared baking dish and spoon the filling evenly into each one.

6. I sprinkle shredded mozzarella cheese on top of each zucchini boat.

7. I bake the zucchini boats for 20–25 minutes, until they’re tender and the cheese is melted and bubbly.

8. Once out of the oven, I garnish them with fresh basil or parsley and serve them warm.

Servings and timing

This recipe makes 4 servings, with 2 zucchini halves per person. It’s perfect for a light main course or a hearty side dish.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Calories per serving: 190 kcal

Variations

• I sometimes swap the ricotta for cottage cheese for a lighter option.

• For extra protein, I add cooked ground turkey or lentils into the filling.

• I mix in chopped sun-dried tomatoes or artichoke hearts for extra flavor.

• A pinch of crushed red pepper adds a nice heat if I want a spicier version.

• I use pesto instead of marinara for a fresh twist.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a 350°F oven for about 10 minutes or microwave them for 1–2 minutes until heated through. I don’t recommend freezing these, as the zucchini can become watery when thawed.

FAQs

Can I make these zucchini boats ahead of time?

Yes, I often prepare the filling and stuff the zucchinis a few hours ahead. I keep them in the fridge and just bake them right before serving.

Do I have to cook the zucchini before stuffing?

No, I bake them raw with the filling, and they turn out perfectly tender in the oven.

Can I use frozen spinach instead of fresh?

Yes, I just make sure to thaw and squeeze out all the excess moisture before adding it to the filling.

What can I serve with these zucchini boats?

I like serving them with a side salad, garlic bread, or even pasta if I want a more filling meal.

How do I keep the zucchini from getting soggy?

I avoid overbaking and don’t add too much liquid to the filling. If I’m worried about it, I lightly salt the zucchini and let it sit for 10 minutes, then pat it dry before stuffing.

Conclusion

These Italian Stuffed Zucchini Boats with Spinach & Parmesan are a go-to for when I want something comforting yet nutritious. They’re easy to prepare, customizable to whatever I have in the fridge, and always a crowd-pleaser. Whether as a main or a side, they hit all the right notes of cheesy, savory goodness.