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Italian Stuffed Zucchini Boats with Spinach & Parmesan

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Italian Stuffed Zucchini Boats with Spinach & Parmesan are a light, comforting dish featuring tender zucchini filled with a savory spinach and ricotta mixture, topped with mozzarella, and baked until bubbly. A wholesome, vegetarian meal perfect for weeknights or dinner guests.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings (2 zucchini halves per person)
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 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

Instructions

  1. Preheat oven to 375°F (190°C) and line a baking dish with parchment paper.
  2. Heat olive oil in a skillet over medium heat. Sauté onions for 3–4 minutes until softened, then add garlic and cook for 1 more minute.
  3. Add chopped spinach and cook until wilted. Remove from heat and let cool slightly.
  4. In a bowl, mix spinach mixture with marinara sauce, ricotta, Parmesan, Italian seasoning, salt, and pepper until well combined.
  5. Place zucchini halves on the baking dish and spoon the filling evenly into each one.
  6. Top each zucchini boat with shredded mozzarella cheese.
  7. Bake for 20–25 minutes until zucchini is tender and cheese is melted and bubbly.
  8. Garnish with fresh basil or parsley and serve warm.

Notes

  • Prepare the filling ahead of time and refrigerate until ready to bake.
  • Use cottage cheese instead of ricotta for a lighter version.
  • Add ground turkey, lentils, or sun-dried tomatoes for extra protein or flavor.
  • Swap marinara for pesto for a fresh twist.
  • Lightly salt zucchini and pat dry before stuffing to prevent sogginess.

Nutrition

Find it online: https://elladishes.com/italian-stuffed-zucchini-boats-with-spinach-parmesan/