Spinach & Mushroom Stuffed Zucchini Boats

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Spinach & Mushroom Stuffed Zucchini Boats

Creamy, cheesy, and packed with savory mushrooms and spinach, these baked zucchini boats make a delicious low-carb lunch or dinner. Tender zucchini is filled with a rich cream cheese mixture, topped with golden mushrooms and crispy Parmesan breadcrumbs, then baked until bubbly and lightly browned.

Ingredients

For the Zucchini

  • 4 medium zucchini
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste

For the Filling

  • 1 tablespoon olive oil
  • 8 oz (225 g) mushrooms, sliced
  • 2 cups fresh spinach, chopped
  • 2 cloves garlic, minced
  • 4 oz (115 g) cream cheese, softened
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • Salt and black pepper, to taste

For the Topping

  • ¼ cup grated Parmesan cheese
  • ¼ cup panko breadcrumbs (optional for extra crunch)
  • 1 tablespoon chopped fresh parsley

Instructions

Step 1: Prepare the Zucchini

Preheat your oven to 375°F (190°C).

Slice each zucchini in half lengthwise. Scoop out the center using a spoon, leaving about ¼ inch around the edges to create sturdy boats. Lightly brush the zucchini with olive oil and season with salt and pepper. Arrange them on a parchment-lined baking tray.

Step 2: Cook the Vegetables

Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for 5–6 minutes until browned and tender.

Add the minced garlic and cook for 30 seconds, then stir in the chopped spinach. Cook until the spinach wilts, about 2 minutes. Remove from the heat.

Step 3: Make the Filling

In a large bowl, combine the cream cheese, mozzarella, Parmesan, Italian seasoning, onion powder, paprika, salt, and pepper. Fold in the cooked mushroom and spinach mixture until everything is well combined.

Step 4: Fill the Zucchini

Spoon the creamy filling evenly into each zucchini boat, gently pressing it into place.

Top with the remaining Parmesan cheese and, if using, sprinkle the panko breadcrumbs over the top for a crispy golden finish.

Step 5: Bake

Bake for 25–30 minutes, or until the zucchini is tender and the topping is golden brown and bubbling.

For extra browning, broil for 2–3 minutes at the end, watching carefully.

Step 6: Garnish & Serve

Remove from the oven and let the zucchini boats rest for 5 minutes. Sprinkle with freshly chopped parsley and serve warm.

Tips

  • 🍄 Brown the mushrooms well for deeper flavor.
  • 🧀 Use freshly grated cheese for the best melt and texture.
  • 🌿 Add chopped basil or thyme for extra freshness.
  • 🌶️ Sprinkle in red pepper flakes for a little heat.
  • 🥓 For extra protein, mix in cooked shredded chicken or turkey.

Storage

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezer: Freeze after baking for up to 2 months.
  • Reheating: Warm in a 350°F (175°C) oven for about 10–15 minutes, or microwave until heated through.

Nutrition (Per Serving)

  • Calories: ~280
  • Protein: 15 g
  • Carbohydrates: 11 g
  • Fat: 20 g
  • Fiber: 3 g
  • Sugar: 5 g
  • Sodium: ~420 mg

Servings: 4 (2 zucchini halves per serving)

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