Do Share Recipe

I just made this Mediterranean Stuffed Zucchini Boats Recipe, and I have to tell you—they were absolutely irresistible! I love how tender the zucchini becomes while holding a creamy, flavorful filling.

Each bite bursts with Mediterranean goodness, from fresh spinach to tangy feta. Honestly, this recipe feels fancy but is surprisingly easy. Once I tried it, I knew I’d be making it again and again.

Ingredients

Here’s what I used to make these zucchini boats shine, with tips to get the best results.

3 medium zucchinis – choose similar sizes so they cook evenly.
2–3 tablespoons olive oil – adds richness and helps the zucchini roast beautifully.
Salt, to taste – enhances all the natural flavors.
1 (24-ounce) jar pasta sauce – homemade or store-bought, pick a sauce with fresh flavors.

The Stuffing:

3–4 tablespoons olive oil – helps soften the vegetables without drying them out.
8 oz baby spinach leaves, roughly chopped – fresh spinach wilts nicely; avoid frozen.
2 garlic cloves, grated – fresh garlic gives the best aroma and flavor.
6 oz shredded mozzarella cheese or cream cheese – fresh mozzarella melts perfectly, cream cheese adds extra creaminess.
6 oz feta cheese, crumbled – buying block feta and crumbling it yourself gives the best texture.
1 teaspoon dried dill – enhances the Mediterranean profile; fresh works too.
Salt, to taste – balances the flavors.
Freshly cracked black pepper, to taste – adds a gentle bite.
A pinch of crushed red pepper flakes – optional, for heat.

Homemade Tomato Sauce:

2–3 tablespoons olive oil – for sautéing the onions and garlic.
1 small onion, finely chopped – caramelizes beautifully for a sweet base.
2 garlic cloves, grated – prevents chunks in the sauce.
28 oz pureed tomatoes – smooth texture, or use chunky if preferred.
1/2–1 teaspoon granulated sugar or honey – balances the acidity of tomatoes.
Salt, to taste – enhances the sauce.
Freshly cracked black pepper, to taste – adds subtle heat.
1/2 teaspoon dried oregano – classic Mediterranean seasoning.

The Topping:

1/2 cup pine nuts – toast them while baking for a crunchy finish.
1/2 cup chopped Kalamata olives – optional but adds salty, briny flavor.

Note: several servings

Variations

You can adjust this recipe to fit dietary needs or personal tastes:

Use dairy-free cheese to make it vegan.
Swap spinach with kale or Swiss chard for a different texture.
Add cooked quinoa or rice to the filling for a heartier meal.
Use jarred roasted red peppers or sun-dried tomatoes for extra flavor.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes

Equipment You Need

Baking pan – to roast zucchini boats evenly.
Large saucepan – for cooking the stuffing.
Knife and cutting board – for chopping vegetables.
Grater – for fresh garlic and cheese.
Spoon or melon baller – to scoop out zucchini flesh.

How to Make Mediterranean Stuffed Zucchini Boats

Prepare the Zucchini

Preheat your oven to 500 °F. Cut each zucchini in half lengthwise and scoop out the flesh, leaving a firm border to hold the filling. Brush with olive oil, season with salt, and roast for 10 minutes.

Make the Stuffing

Heat olive oil in a saucepan and sauté the zucchini flesh until soft. Add garlic, then spinach in batches, seasoning each batch lightly. Remove from heat, mix in dill, cheeses, black pepper, and red pepper flakes.

Prepare the Tomato Sauce

In another pan, sauté onions in olive oil until golden. Add garlic, then pureed tomatoes, sugar, salt, pepper, and oregano. Simmer until slightly thickened, tasting and adjusting seasoning.

Assemble the Zucchini Boats

Lower oven temperature to 400 °F. Pour tomato sauce into a baking dish, place zucchini boats on top, and fill them with the stuffing. Sprinkle pine nuts and chopped olives over the top.

Bake and Serve

Bake for 25–30 minutes until the zucchini is tender and the filling is golden. Let cool slightly before serving for best texture and flavor.

Additional Tips for Making this Recipe Better

I like to toast the pine nuts separately for extra crunch.
Using fresh grated cheese really improves the creaminess.
I always roast the zucchini first; it prevents soggy boats.
Add a squeeze of lemon juice to the filling—it brightens up the flavors.

How to Serve Mediterranean Stuffed Zucchini Boats

I enjoy serving these boats with warm Greek olive bread or a simple side salad. If you enjoy hearty comfort dishes, chicken pot pie recipes or chicken spaghetti recipes also make great options for family dinners. Garnish with fresh dill, a sprinkle of feta, or a drizzle of extra virgin olive oil for a restaurant-quality presentation.

Nutritional Information

Here’s a quick glance at the nutrition per serving:

Calories: 320–350
Protein: 15 g
Carbohydrates: 18 g
Fat: 22 g

Make Ahead and Storage

Refrigerating

Store leftover zucchini boats in an airtight container in the fridge for up to 5 days. I usually reheat them in the oven to keep the zucchini from becoming soggy.

Freezing

You can freeze baked zucchini boats for 2–3 months. Wrap individually or store in a freezer-safe container. Reheat covered to prevent drying.

Reheating

I reheat in a preheated oven at 350 °F for 15–20 minutes. Microwave works too but may make the zucchini a bit soft.

Why You’ll Love This Recipe

Here’s why I can’t stop making these zucchini boats:

Quick and easy – perfect for busy weeknights.
Flavorful – Mediterranean herbs, cheeses, and spices make it irresistible.
Versatile – easy to adapt for dietary preferences.
Healthy – low-carb, packed with veggies, and filling.
Crowd-pleaser – even picky eaters enjoy it!

Ben Carraoli