How do you keep zucchini boats from getting soggy?

Roasting is your best defense. Before stuffing, roast the zucchini at 500°F for 10 minutes. This step removes excess water and strengthens the texture. Also, avoid overbaking. These techniques are the same reason crispy zucchini fries stay crunchy—roast first, then bake briefly.

Do zucchini boats need to be cooked before stuffing?

Yes, for the best structure. Roasting the boats before stuffing ensures they won’t fall apart or become mushy. The high heat also enhances flavor, making them taste more like grilled vegetables than steamed ones.

What is the Mediterranean version of stuffed zucchini?

In many Middle Eastern kitchens, it’s known as kousa mahshi, where zucchini is filled with rice, spices, and sometimes meat. This version keeps the spirit but uses Mediterranean staples like feta, spinach, and garlic. If you're drawn to creative veggie recipes, check out zucchini apple pie for another unique twist on garden ingredients.

How do I make zucchini boats more crunchy?

Stick with the bake time—no longer than 30 minutes. Pine nuts and olives on top give a welcome crunch. You can even add breadcrumbs for extra texture. For added crispness, try serving them alongside zucchini blossoms fried quesadillas .

Mediterranean Stuffed Zucchini Boats – 5-Star Flavor You’ll Love

Name: Mediterranean Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 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

Description

Mediterranean stuffed zucchini boats are packed with spinach, creamy cheese, and tomato sauce. A healthy yet satisfying vegetarian meal.

Ingredients

Scale

3 zucchinis

2–3 tablespoons olive oil Salt, to taste

1 (24-ounce) jar pasta sauce

The Stuffing:

3–4 tablespoons olive oil

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 Salt, to taste

Freshly cracked black pepper, to taste

A pinch of crushed red pepper flakes

Homemade Tomato Sauce:

2–3 tablespoons olive oil

1 small onion, finely chopped

2 garlic cloves, grated 28 oz pureed tomatoes

1/2–1 teaspoon granulated sugar or honey Salt, to taste

Freshly cracked black pepper, to taste

1/2 teaspoon dried oregano

The Topping:

1/2 cup pine nuts

1/2 cup chopped Kalamata olives

Instructions

1. Preheat oven to 500°F (260°C). Cut zucchini in half and scoop out the flesh. Roast the boats for 10 minutes, brushed with oil and seasoned with salt. Sauté chopped zucchini flesh in oil with garlic, then add spinach and wilt it. Mix in cheeses and season. Make the tomato sauce by sautéing onion and garlic, then simmering pureed tomatoes with sugar, oregano, salt, and pepper. Reduce oven to 400°F (200°C). Pour sauce into a baking dish and place boats back in. Fill with stuffing. Top with olives and pine nuts. Bake for 25–30 minutes. Serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. Avoid overbaking to maintain structure and texture.

Prep Time: 15
Cook Time: 40
Category: Dinner
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 boat
Calories: 260
Sugar: 4g
Sodium: 580mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 9g
Cholesterol: 25mg

Keywords: Mediterranean stuffed zucchini boats, vegetarian, baked zucchini