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- 4 medium zucchinis - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1/2 cup corn kernels (fresh or frozen) - 1 teaspoon Italian seasoning - 2 cloves garlic, minced - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish Zucchini is the star of this dish. It is mild and soft when cooked. Quinoa and veggies add texture and nutrition. Cheese varieties like mozzarella and Parmesan bring richness and flavor. Together, these ingredients create a filling meal that is both healthy and tasty. - Additional seasonings - Protein add-ins - Alternative vegetables You can spice up your zucchini boats with more seasonings. Try chili powder or paprika for heat. Adding protein like ground turkey or beans boosts the meal's heartiness. You can swap in other veggies like bell peppers or spinach for extra color and nutrients. - Baking dish - Mixing bowl - Spoon for scooping For this recipe, you need a baking dish to hold the boats while they bake. A mixing bowl is essential for combining your filling. A spoon helps scoop out the zucchini centers and fill the boats easily. This simple equipment makes preparing your Cheesy Stuffed Zucchini Boats a breeze. Check out the Full Recipe for detailed instructions and cooking times! To start, preheat your oven to 375°F (190°C). This ensures your zucchini boats cook evenly. Next, take four medium zucchinis. Cut each one in half lengthwise. Use a spoon to scoop out the center, making room for the filling. Be careful not to scoop too much; you want the zucchini to stay sturdy. Place your zucchini halves cut side up in a baking dish. In a large mixing bowl, combine one cup of cooked quinoa with halved cherry tomatoes, shredded mozzarella cheese, and corn. You can use fresh or frozen corn. Then, add Italian seasoning, minced garlic, olive oil, and a pinch of salt and pepper. Mix everything well. Taste the filling to ensure it has enough flavor. Feel free to adjust the seasoning to your liking. Now it’s time to fill your zucchini boats. Spoon the quinoa mixture into each half. Press it down gently to pack it in. After filling, sprinkle half a cup of grated Parmesan cheese over the top. Cover the baking dish with aluminum foil. Bake in the oven for about 20 minutes. This helps the zucchini cook through. After 20 minutes, remove the foil. Bake for another 10 minutes until the cheese is bubbly and golden brown. Once done, let them cool a bit before serving. You can garnish with fresh basil leaves for an extra touch. Enjoy your cheesy stuffed zucchini boats! For the complete recipe, check out the Full Recipe. - Choosing the right zucchini size: Pick medium zucchinis. They should be firm and smooth. Larger zucchinis can be watery and not hold the filling well. - Avoiding watery filling: To stop water from pooling, salt the zucchini boats. After scooping, sprinkle salt inside and let them rest for 10 minutes. This draws out moisture. - Using different cheese types: Mozzarella gives a nice stretch. Try blending it with Parmesan for a stronger flavor. You can also use cheddar or feta for variety. - Achieving the perfect golden crust: Broil the zucchinis for a minute after baking. This will brown the cheese nicely. Just watch closely to avoid burning. - Incorporating fresh herbs: Add fresh basil or parsley to the filling. It brightens the taste and adds color. You can also sprinkle some on top before serving. - Adjusting spice levels: If you like heat, add red pepper flakes to the filling. For a milder dish, skip the spice or use sweet paprika. Adjust to your taste! These tips will help you create the best cheesy stuffed zucchini boats. For the full recipe, check out the details above. Happy cooking! {{image_2}} You can make Cheesy Stuffed Zucchini Boats even more colorful and tasty. Try adding different vegetables like bell peppers, mushrooms, or spinach. These veggies boost flavor and add nutrients. You can also switch out the quinoa for rice or lentils. Rice brings a soft texture, while lentils add a hearty bite. If you love meat, this dish can fit your taste too. You can add ground turkey or beef to the filling. This will make the boats heartier. Another option is to use sausage. Sausage adds a rich, savory flavor that pairs well with the zucchini. Going vegan? No problem! You can use plant-based cheese for a creamy filling. Look for options made from nuts or soy. These cheeses melt well and taste great. Instead of eggs for binding, you can use mashed beans or flaxseed meal mixed with water. This keeps your stuffed boats together without any animal products. Check out the Full Recipe for more tips and tricks! To keep your cheesy stuffed zucchini boats fresh, use airtight containers. Glass or plastic containers work well. Fill them with the leftover zucchini boats and close them tightly. Store them in the fridge. They stay good for up to four days. If you want to save some for later, freezing is a great option. First, let the zucchini boats cool completely. Then, wrap each boat in plastic wrap. Place them in a freezer bag or a freezer-safe container. This way, they won’t get freezer burn. When you're ready to eat, take them out and thaw in the fridge overnight. Reheat them in the oven at 350°F (175°C) until hot. In the fridge, your cheesy stuffed zucchini boats last about four days. Look for signs of spoilage. If you see mold or notice a bad smell, it's best to throw them away. Fresh is always best, so enjoy them soon! Yes, you can prep these boats in advance. Prepare the filling and store it in the fridge. You can also stuff the zucchini and keep them covered until you're ready to bake. This makes meal prep easy and fun. When you are ready to bake, preheat your oven. Bake the stuffed zucchini as the recipe shows. If they are cold from the fridge, add a few extra minutes to the baking time. Cover the dish with foil for the first part of baking. This keeps the filling moist. If you want to swap quinoa, use rice, farro, or barley. They all add great texture and flavor. You can also use lentils for extra protein. Just cook them before mixing with other ingredients. To keep the flavor strong, add more spices or herbs. You could use garlic or Italian seasoning to boost taste. This way, your dish stays yummy and satisfying. Yes, for low-carb boats, you can skip the grains entirely. Use more veggies like mushrooms or bell peppers. These add bulk without many carbs. You can also use cauliflower rice instead of quinoa. This keeps it light and tasty. Don’t forget to season well, as it helps the flavors pop. Cheesy stuffed zucchini boats are easy and fun to make. We covered main ingredients like zucchini, quinoa, and cheese, plus optional add-ins for more flavor. You learned about the right tools and step-by-step instructions for tasty results. With helpful tips on cooking and variations for all diets, you can personalize this dish. Store leftovers correctly and use meal prep ideas to save time. Enjoy creating different versions, whether vegetarian, meat, or vegan. Transform a simple veggie into a delicious meal for everyone. Happy cooking!

Cheesy Stuffed Zucchini Boats

Discover the ultimate summer dish with these delicious Cheesy Stuffed Zucchini Boats! This easy recipe combines fresh zucchini with a tasty filling of quinoa, cherry tomatoes, mozzarella, and Parmesan cheese, all seasoned to perfection. Perfect for a healthy lunch or a light dinner, these zucchini boats are both visually appealing and satisfying.
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Ingredients
  

4 medium zucchinis

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup corn kernels (fresh or frozen)

1 teaspoon Italian seasoning

2 cloves garlic, minced

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish

Instructions
 

Preheat the oven to 375°F (190°C).

    Cut the zucchinis in half lengthwise and use a spoon to scoop out the center, creating boats. Place the boats in a baking dish, cut side up.

      In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, mozzarella cheese, corn, Italian seasoning, minced garlic, olive oil, salt, and pepper. Mix until well combined.

        Spoon the quinoa mixture into each zucchini boat, pressing it down slightly to pack it in.

          Sprinkle the grated Parmesan cheese evenly over the stuffed zucchinis.

            Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes.

              After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

                Remove from the oven and let them cool slightly before garnishing with fresh basil leaves.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4