Ingredients

For the zucchini

• 4 medium-large zucchini
• 1½ tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp Italian seasoning
• ¼ tsp garlic powder

Mushroom-spinach filling

• 250 g mushrooms, sliced
• 150 g fresh spinach
• 1 small onion, finely chopped
• 3–4 garlic cloves, minced
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp Italian seasoning
• ¼ tsp red chili flakes, optional
• 3 tbsp cream cheese or thick cream
• 2 tbsp grated Parmesan, optional

Cheese topping

• 1–1½ cups (100–150 g) shredded mozzarella
• 2 tbsp Parmesan
• 1 tbsp chopped fresh parsley

Detailed Method

1. Prepare the zucchini

Wash and dry the zucchini.

Cut each zucchini lengthwise in half.

Using a spoon, carefully scoop out the soft center, leaving approximately ¼ inch (6 mm) of flesh around the edges.

Don’t throw away the zucchini flesh. Chop it finely and use about 1 cup in the filling.

Place the zucchini boats cut-side up in a lightly greased baking dish.

Brush them with olive oil and season with salt, pepper, garlic powder and Italian seasoning.

2. Pre-bake the zucchini

Heat oven to:

400°F / 200°C

Bake the empty zucchini boats for approximately 8–10 minutes.

This gives the zucchini a head start and prevents the finished dish from becoming watery.

Remove from the oven.

3. Cook the mushrooms

Heat 1 tbsp olive oil in a large skillet over medium-high heat.

Add the sliced mushrooms.

Cook for 5–7 minutes, stirring occasionally.

The mushrooms will initially release water. Keep cooking until that moisture evaporates and the mushrooms develop golden-brown edges.

This step is important—undercooked mushrooms can make the zucchini filling watery.

4. Add onion and garlic

Add the chopped onion and cook for 2–3 minutes.

Add the minced garlic and cook for another 30–60 seconds.

Don’t let the garlic become dark brown.

5. Add spinach

Add the fresh spinach in handfuls.

Cook for 2–3 minutes, stirring, until wilted.

Add the chopped zucchini flesh and cook for another 2–3 minutes.

Season with:

• salt
• black pepper
• Italian seasoning
• chili flakes, if using

6. Make it creamy

Reduce the heat to low.

Stir in the cream cheese and Parmesan.

Mix until everything becomes creamy and well combined.

Taste and adjust the seasoning.

Tip: Let the filling cool for about 5 minutes before stuffing the zucchini. A slightly cooled filling is easier to handle and doesn’t immediately melt all the cheese.

 7. Fill the zucchini boats

Spoon the mushroom-spinach mixture generously into each zucchini.

Don’t compress the filling too tightly; leave it slightly mounded.

Top generously with shredded mozzarella.

Finish with a little Parmesan for extra browning and flavor.

 8. Bake

Return the dish to the 400°F / 200°C oven.

Bake for approximately 15–20 minutes, until:

• zucchini is tender but not collapsing
• filling is hot
• mozzarella is melted
• top is golden brown

For the appearance shown in your photo, switch to broil/grill for 1–3 minutes at the end.

Watch closely—the cheese can go from golden to burnt very quickly.

 9. Finish

Remove from the oven and let the zucchini boats rest for 5 minutes.

Sprinkle with fresh parsley.

For extra flavor, drizzle with a tiny amount of good olive oil before serving.

 Tips for the best result

Keep the zucchini from becoming watery

The biggest issue with stuffed zucchini is excess moisture.

Three tricks make a big difference:

1. Pre-bake the zucchini.
2. Cook mushrooms until their released water has evaporated.
3. Don’t overcrowd the baking dish.

For very creamy filling

Use:

2 tbsp cream cheese + 2 tbsp Parmesan

For a lighter version, replace cream cheese with 2–3 tbsp Greek yogurt, adding it after removing the skillet from the heat.

For extra protein

Add 150–200 g cooked shredded chicken to the mushroom-spinach mixture.

You can also use cooked minced beef or turkey.

 Nut information

Tree nuts: None required. Peanuts: None required.

The recipe as written is nut-free.

However, if preparing this for someone with a serious nut allergy, check packaged cream cheese, Parmesan, mozzarella and seasoning mixes for allergen/cross-contact statements.

There is no almond flour, cashew cream, tahini, peanut butter or nut oil required.

 Approximate nutrition

Per zucchini half, assuming the recipe makes 8 halves and using mozzarella + cream cheese:

• Calories: ~190–230 kcal
• Protein: ~11–14 g
• Carbohydrates: ~9–12 g
• Fat: ~13–16 g
• Fiber: ~2–3 g

Adding chicken will increase the protein considerably.

 What to serve with it

These are excellent alongside:

• grilled chicken
• roasted potatoes
• rice or quinoa
• garlic bread
• fresh salad
• tomato soup

For a low-carb meal, serve two zucchini halves with a simple cucumber-tomato salad.