Cheesy Baked Zucchini Boats

Exploring the world of healthy and satisfying meals can be a delightful journey. One such dish that beautifully marries nutrition with flavor is Cheesy Baked Zucchini Boats. This recipe not only highlights the incredible versatility of zucchini but also serves as a delicious way to incorporate more vegetables into your daily diet. Packed with protein from quinoa, a medley of colorful vegetables, and topped with a gooey layer of cheese, these zucchini boats are destined to become a favorite at your dining table. Whether you're in search of a wholesome dinner option or a standout side dish for your next gathering, this recipe fits the bill for all occasions.

Discover the delicious world of Cheesy Baked Zucchini Boats, a healthy and flavorful meal that’s sure to impress! This recipe highlights the versatility of zucchini, filled with protein-packed quinoa, colorful vegetables, and topped with gooey cheese. Perfect for a wholesome dinner or a standout side dish, these beautiful boats are easy to prepare. Enjoy the rich taste and nutritional benefits of this creative and satisfying dish that will delight both kids and adults alike!

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Ingredients

4 medium zucchinis

1 cup cooked quinoa (or rice)

1 cup cherry tomatoes, halved

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup black olives, sliced

1/2 cup corn (fresh or frozen)

1 teaspoon Italian seasoning

2 tablespoons olive oil

1 clove garlic, minced

Salt and black pepper, to taste

Fresh basil or parsley, for garnish (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) while you prepare the zucchinis.

Prepare the Zucchini: Wash the zucchinis and slice them in half lengthwise. Using a spoon, carefully scoop out the seeds, leaving a hollow boat. Reserve the insides of the zucchini in a bowl for later use.

Sauté the Filling: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Then, add the reserved zucchini flesh, cherry tomatoes, corn, olives, Italian seasoning, salt, and pepper. Cook for about 5-7 minutes until the mixture becomes tender.

Mix the Filling: In a large bowl, combine the sautéed vegetable mixture with the cooked quinoa (or rice), half of the mozzarella cheese, and half of the Parmesan cheese. Stir until everything is well mixed.

Fill the Zucchini Boats: Place the hollowed zucchini halves on a baking sheet lined with parchment paper. Generously fill each boat with the cheese and vegetable mixture.

Top with Cheese: Once filled, sprinkle the remaining mozzarella and Parmesan cheese evenly over the top of each zucchini boat.

Bake: Place the baking sheet in the preheated oven and bake for about 25-30 minutes, or until the zucchini is tender and the cheese is golden and bubbly.

Garnish & Serve: Remove the zucchini boats from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve hot and enjoy your cheesy goodness!

Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings