Tuscan Stuffed Zucchini Boats Recipe

If you’ve been on the hunt for a veggie-packed, super tasty weeknight dinner, look no further because this Tuscan Stuffed Zucchini Boats Recipe is an absolute game changer. I love this recipe because it’s loaded with wholesome ingredients like quinoa, chickpeas, and sun-dried tomatoes, all baked right inside tender zucchini. Trust me, once you try these, you’ll find they’re perfect for busy nights or even fancy enough for company. Ready to dig in?

this …

Ingredients You’ll Need

The ingredients here come together beautifully without being overwhelming. Each item adds a little something special, from the sweetness of cherry tomatoes to the hearty bite of chickpeas.

• Zucchini: Medium to large size works best so there’s plenty of room for the filling without being flimsy.
• Olive oil: Adds richness and helps everything cook up nicely without drying out.
• Italian herbs & seasoning: These give that classic Tuscan flavor you’re craving.
• Quinoa: A great gluten-free grain that adds texture and protein.
• Onion: Diced finely for a mellow sweetness when sautéed.
• Garlic: Minced to infuse the dish with a savory aroma.
• Chickpeas: Drained and rinsed for that creamy, nutty filling base.
• Sun-dried tomatoes: These punch up the umami and add a tang that really elevates the dish.
• Cherry tomatoes: Halved for bursts of juicy freshness inside the filling.
• Fresh spinach: Packed in for nutrients and color, it wilts perfectly without overpowering.
• Vegetable broth: Keeps everything moist and helps meld the flavors during cooking.
• Marinara sauce: Adds a comforting, saucy element that holds the filling together.
• Mozzarella cheese: Shredded, and you can easily swap in a dairy-free version if you want to keep it vegan.
• Fresh basil leaves: Garnishes with a bright, herbaceous finish that really pops.

Variations

One of my favorite things about this Tuscan Stuffed Zucchini Boats Recipe is how easy it is to adapt. You can add your favorite veggies, swap out the cheese, or even jazz it up with some spice for a personal touch.

• Make it Vegan: I’ve swapped out mozzarella for a dairy-free cheese shreds, and it still comes out melty and delicious—perfect for vegan friends.
• Add Protein: For a heartier meal, ground turkey or cooked Italian sausage mix right into the filling.
• Spicy Kick: Toss in some red pepper flakes or chopped jalapeños for a little heat—I love how it wakes up the flavors.
• Seasonal Twists: Try swapping spinach for kale or adding roasted red peppers for extra smokiness.

How to Make Tuscan Stuffed Zucchini Boats Recipe

Step 1: Prep the Zucchini and Oven

Start by preheating your oven to 400°F (200°C). Then grab your zucchini and slice them in half lengthwise, trimming off those stem ends. Use a spoon to carefully scoop out the soft flesh, leaving about a 1/4″ thick shell to hold all that amazing filling. Drizzle the hollowed-out zucchinis with olive oil and sprinkle Italian seasoning, salt, and pepper on top—this step really amps up their flavor while baking. Place them face up in your baking dish, ready for the filling party.

Step 2: Cook the Quinoa

While the oven heats, start cooking your quinoa according to the package instructions. I like to rinse it well before cooking to cut down on any bitterness, then simmer it in water or vegetable broth for extra flavor. Fluffy, cooked quinoa is a great base for your filling because it soaks up those Tuscan flavors beautifully.

Step 3: Sauté Your Veggies and Chickpeas

Heat some olive oil in a skillet over medium heat. Toss in diced onions and cook them gently until they’re soft and translucent, about 4 minutes. Add the minced garlic next and sauté one minute more until fragrant—don’t let it burn! Now it’s time for the star of the filling: add drained chickpeas, chopped sun-dried tomatoes, halved cherry tomatoes, and fresh spinach. Pour in vegetable broth, sprinkle salt, pepper, and Italian seasoning, then cover and let everything simmer and meld for about 10 minutes. This is where the magic happens—the spinach wilts, the tomatoes soften, and the chickpeas plump up.

Step 4: Mash and Mix the Filling

Once the chickpeas have softened a bit, grab the back of a wooden spoon or a fork and gently mash some of them—this helps bind everything together like a cozy filling. Pour in the marinara sauce and add the cooked quinoa, then stir until you have a vibrant, rustic mixture that smells heavenly.

Step 5: Assemble and Bake

Spoon that luscious Tuscan mixture evenly into each zucchini shell—don’t be shy! Then top generously with shredded mozzarella cheese. Pop the dish in the oven and bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden brown. If your zucchinis are on the smaller side, check them around 18 minutes to avoid overcooking. When it comes out of the oven, sprinkle fresh basil leaves on top to finish things off beautifully.

How to Serve Tuscan Stuffed Zucchini Boats Recipe

Garnishes

I love topping these zucchini boats with fresh basil leaves right out of the oven—that fresh herbal punch makes a world of difference. Sometimes I toss on a few chili flakes for some heat or a drizzle of good-quality balsamic glaze for a hint of sweetness. It just feels like a restaurant touch you can add at home.

Side Dishes

These stuffed zucchini boats pair amazingly well with something crisp and light, like a simple arugula salad with lemon vinaigrette or roasted garlic bread to mop up any extra sauce. On busy nights, I’ll serve them alongside quinoa or brown rice for an extra filling dinner.

Creative Ways to Present

For special occasions, I’ve arranged the boats on a long platter garnished with whole basil sprigs and sprinkled with pine nuts. Sometimes I roast the zucchini shells first a bit more to get a slight char for a smoky flavor that guests love. It’s a versatile dish that feels special but isn’t fussy.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep well for up to 3 days. When you reheat, cover loosely with foil to prevent the zucchini from drying out, and warm in the oven or microwave until heated through.

Freezing

If you want to freeze, assemble the zucchini boats but don’t bake them first. Wrap tightly and freeze for up to 2 months. When you’re ready to enjoy, bake them straight from frozen—just add extra time and keep an eye on them so they don’t overcook.

Reheating

I prefer reheating these in the oven at 350°F (175°C) for about 15 minutes to keep the cheese melty and the zucchini tender. Microwaving works in a pinch but can make the zucchini a bit soggy.

FAQs

Final Thoughts

I genuinely love how this Tuscan Stuffed Zucchini Boats Recipe elevates simple veggies into something satisfying and flavorful. It’s one of those recipes I keep coming back to because it pleases everyone at the table, whether you’re a veggie lover or just trying to sneak in more greens. Give it a shot—you might just find your new favorite dinner idea that feels cozy, healthy, and impressive all at once.

Print