Description
Delicious zucchini boats filled with a savory mix of vegetables, cheeses, and Mediterranean flavors. Perfect for a quick and healthy family dinner.
Ingredients
Scale
- 3 zucchinis
- 2–3 tablespoons olive oil
- Salt, to taste
- 1 (24-ounce) jar pasta sauce
- 8 oz baby spinach leaves, roughly chopped
- 2 garlic cloves, grated
- 6 oz shredded mozzarella cheese or cream cheese
- 6 oz feta cheese, crumbled
- 1 teaspoon dried dill
- Freshly cracked black pepper, to taste
- A pinch of crushed red pepper flakes
- 1 small onion, finely chopped
- 28 oz pureed tomatoes
- 1/2–1 teaspoon granulated sugar or honey
- 1/2 teaspoon dried oregano
- 1/2 cup pine nuts
- 1/2 cup chopped Kalamata olives
Instructions
- Preheat your oven to 500°F (260°C).
- Cut each zucchini in half lengthwise and scoop out the flesh to create boats.
- Roast the zucchini halves for about 10 minutes with olive oil and salt.
- Sauté chopped zucchini flesh in olive oil along with grated garlic until fragrant. Add spinach until wilted.
- Mix in mozzarella or cream cheese, feta, dill, black pepper, and crushed red pepper flakes.
- Sauté chopped onion and garlic until soft, then add pureed tomatoes, sugar or honey, oregano, salt, and pepper. Simmer.
- Pour half of the tomato sauce into a baking dish, place zucchini boats, and fill with stuffing. Top with remaining sauce.
- Sprinkle with olives and pine nuts, then bake for 25-30 minutes.
- Serve hot with bubbling cheese.
Notes
Can be made ahead of time and refrigerated before baking. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg