Stuffed Zucchini Boats with Homemade Tomato Sauce: A Flavor-Packed, Healthy Dinner You’ll Love

Preheat the oven to 500°F (260°C).

Prepare the Zucchini Boats:

Cut the zucchinis in half lengthwise and scoop out the flesh, setting it aside. Roughly chop the zucchini flesh. Place the zucchini halves in a 9×13-inch baking pan. Brush both sides of the zucchini boats with olive oil and season with salt. Roast in the oven for 10 minutes.

Tip: If using a glass or ceramic baking pan, allow it to cool before adding the tomato sauce to prevent cracking.

Prepare the Stuffing:

Heat a large saucepan over medium heat and add olive oil. Add the chopped zucchini flesh, season with salt, and cook until soft, about 8 minutes. Add the grated garlic and cook for another 30 seconds. Gradually add the spinach, seasoning each batch with a pinch of salt. Increase the heat to medium-high and cook until the spinach is wilted.

Remove from heat and stir in dill, red pepper flakes, black pepper, and both cheeses. Taste and adjust seasoning if needed.

Make the Homemade Tomato Sauce:

Heat olive oil in a saucepan over medium heat. Add the chopped onion and cook for about 10 minutes until soft and golden. Add the grated garlic and cook until fragrant. Stir in pureed tomatoes, salt, pepper, and sugar. Simmer for 10-15 minutes, until thickened. Season with oregano, stir, and adjust salt if needed.

Assemble the Zucchini Boats:

Reduce the oven temperature to 400°F (200°C). Pour the tomato sauce into the baking pan, then place the roasted zucchini boats back into the pan. Stuff them with the spinach and cheese mixture. Top with pine nuts and chopped olives.

Bake the Zucchini Boats:

Bake for 25-30 minutes until golden and bubbly.

Serve:

Serve your stuffed zucchini boats with toasted bread and a side salad. Enjoy!

Details:

These stuffed zucchini boats make a delicious and healthy meal packed with flavor. The creamy spinach and cheese stuffing, paired with a homemade tomato sauce, creates a delightful dish that’s perfect for any occasion.