Delicious Vegetarian Stuffed Zucchini Boats

By Dimitra's Dishes · 45 min

Ingredients

Instructions

1. Preheat the oven to 500°F (260°C).
2. Halve the zucchini lengthwise and scoop out the flesh, keeping it aside and roughly chopping it. Place the shells in a 9 by 13-inch baking pan. Brush both sides with olive oil, season with salt, and roast for 10 minutes.
3. If using a glass or ceramic dish, let it cool before adding tomato sauce, as hot dishes can crack.
4. For the filling, cook the chopped zucchini flesh in olive oil over medium heat with a pinch of salt until soft, about 8 minutes. Add the garlic and warm for a few seconds. Add the spinach in batches, seasoning each with a pinch of salt, then raise the heat to medium-high and cook until wilted.
5. Off the heat, stir in the dill, red pepper flakes, black pepper and cheeses. Taste and adjust the seasoning.
6. For the sauce, cook the chopped onion in olive oil over medium heat for about 10 minutes, until soft and golden. Add the garlic and warm through. Add the tomato purée, salt, pepper and sugar, and cook over medium heat for 10 to 15 minutes, until thickened. Taste, add salt if needed, then stir in the oregano.
7. Take the roasted zucchini shells out of the pan and pour the tomato sauce into the pan.
8. Lower the oven to 400°F (200°C).
9. Return the zucchini shells to the pan and fill them with the stuffing. Top with pine nuts and chopped olives.
10. Bake for 25 to 30 minutes.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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GarlicOnionCheeseTomatoSpinachCream cheeseZucchiniOlive