Stuffed Zucchini Boats

$To make delicious stuffed zucchini boats, gather these ingredients: - 4 medium zucchinis - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 bell pepper (any color), diced - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 can (15 oz) black beans, rinsed and drained - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1 cup shredded cheese (cheddar or Mexican blend) - Olive oil - Salt and pepper to taste - Fresh cilantro or parsley for garnish These ingredients create a vibrant and tasty dish. The zucchini acts as the perfect vessel for the filling, making each bite a burst of flavor. You will need a few tools to make this recipe easy: - A sharp knife - A cutting board - A medium saucepan - A skillet - A baking dish - A spoon for scooping - Aluminum foil Having the right tools makes cooking more fun and less stressful. Each tool helps you prepare the ingredients and cook them evenly. You can make your stuffed zucchini boats even better with these garnishes: - Fresh cilantro - Fresh parsley - Sour cream - Avocado slices - A squeeze of lime These garnishes add color and extra flavor. They make the dish look great and enhance the taste too. For the full recipe, be sure to check the steps provided! Start by preheating your oven to 375°F (190°C). While it heats, grab your zucchinis. Slice each one in half lengthwise. Use a spoon to scoop out the middle, creating boats. Be gentle so you don’t pierce the bottom. This step forms the perfect holder for your tasty filling. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add 1 cup of rinsed quinoa. Lower the heat to a simmer and cover. Let it cook for about 15 minutes until it’s fluffy. While the quinoa cooks, heat a splash of olive oil in a skillet over medium heat. Add 1 small finely chopped onion and 2 minced garlic cloves. Sauté them for about 2 minutes until they soften. Next, add 1 diced bell pepper and 1 cup of halved cherry tomatoes. Cook for another 3 to 4 minutes until the pepper gets soft. After that, stir in 1 can of rinsed black beans, the cooked quinoa, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of chili powder. Mix everything well and heat for another 2 minutes. This allows the flavors to blend nicely. Now it’s time to fill the boats! Carefully spoon the filling into each zucchini half. Place the filled boats in a baking dish, cut side up. Sprinkle half of the 1 cup of shredded cheese into the mix and save the rest for topping. Drizzle a bit of olive oil over the boats and season with salt and pepper. Cover the baking dish with aluminum foil and pop it in the oven for 25 minutes. After that, take off the foil and bake for another 10 minutes. This makes the cheese bubbly and golden. Once done, let them cool for a few minutes. Finish by garnishing with fresh cilantro or parsley before serving. For the full experience, check out the Full Recipe. To make the best stuffed zucchini boats, choose firm, medium zucchinis. They hold their shape well. Slice them evenly in half to create balanced boats. A small spoon works great for scooping out the insides. Make sure to leave enough flesh for support. This helps prevent them from falling apart when you bake. One common mistake is overcooking the zucchini. If they get too soft, they won't hold the filling well. Aim for a slight crunch before baking. Also, don't skip the seasoning; it adds life to your dish. If you forget to drain the beans, your filling can become watery. Always rinse and drain canned beans to avoid this. To boost flavor, consider adding herbs like basil or oregano. Fresh herbs make a big difference. Try mixing in some spicy jalapeños for a kick. You can also use lemon zest for a fresh twist. For a richer taste, swap out vegetable broth for chicken broth. This small change can elevate your zucchini boats to a new level. These tips will help you create stuffed zucchini boats that are both tasty and visually appealing. For the full recipe, check out the recipe section. {{image_2}} You can easily change the protein in this dish. Ground turkey or chicken adds great flavor. For a beefier taste, try ground beef or lamb. If you like seafood, shrimp works well. Just cook the protein before mixing it with the veggies. This keeps everything safe and tasty. If you prefer a vegetarian meal, skip the meat entirely. Increase the black beans for more protein. You can also add chickpeas for extra texture. Tofu is another great option. Just make sure to squeeze out the water first. This lets the tofu soak up all the flavors. Want to change the taste? You can add different spices. Try oregano or Italian herbs for a fresh taste. For a spicy kick, toss in some jalapeños or hot sauce. You can also switch up the cheese. Feta or goat cheese gives it a tangy twist. Each tweak lets you create a new flavor with the same basic recipe. These options make Stuffed Zucchini Boats fun and flexible. You can always find a version that suits your taste. For the complete recipe, check out the Full Recipe section. I love making extra stuffed zucchini boats for later. Once they cool, put them in an airtight container. Store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. When you're ready to eat your leftovers, preheat your oven to 350°F (175°C). Place the zucchini boats on a baking sheet. Cover them with foil to keep them moist. Heat for about 15 to 20 minutes. You can also use the microwave. Heat them for 1 to 2 minutes, checking often. To freeze stuffed zucchini boats, wrap each boat in plastic wrap. Then, place them in a freezer bag. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight before reheating. This method keeps the flavor fresh. Enjoy your meal anytime! Choose zucchinis that are firm and smooth. Look for a rich green color. They should not have soft spots or blemishes. Smaller zucchinis are often sweeter and have less water. Aim for zucchinis about 6 to 8 inches long for this recipe. They fit perfectly as boats and hold the filling well. Yes, you can prep the zucchini boats ahead. Cut and scoop out the zucchinis a day before. You can also make the filling and store it in the fridge. Just assemble the boats when you are ready to bake. This saves time and makes meals easier on busy days. Stuffed zucchini boats pair well with many sides. Consider serving with a fresh salad, like a mixed greens salad. You can also add garlic bread for some crunch. For a heartier meal, serve with rice or quinoa on the side. These sides complement the flavors of the stuffed boats well. We've covered how to make stuffed zucchini boats, from ingredients to cooking tips. Remember to use fresh zucchini and your favorite fillings for great flavor. Avoid common mistakes to ensure they turn out perfect. You can tweak flavors by adding different proteins or herbs. Storing leftovers is easy, and you can reheat them for a quick meal. Enjoy experimenting with this dish and impress others with your skills!$

Savor the deliciousness of Stuffed Zucchini Boats with this easy recipe! Perfect for family dinners or meal prep, these boats are filled with quinoa, veggies, and spices for a burst of flavor that everyone will love. Discover tips for selecting the best zucchini and explore creative filling variations to make this dish your own.

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Ingredients

4 medium zucchinis

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup cherry tomatoes, halved

1 bell pepper (any color), diced

1 small onion, finely chopped

2 cloves garlic, minced

1 can (15 oz) black beans, rinsed and drained

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1 cup shredded cheese (cheddar or Mexican blend)

Olive oil

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Instructions

Preheat your oven to 375°F (190°C).

Slice each zucchini in half lengthwise and scoop out the center using a spoon to create boats. Be careful not to pierce the bottom.

In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is cooked and fluffy.

While the quinoa is cooking, heat a splash of olive oil in a skillet over medium heat. Add the chopped onion and garlic, sauté for about 2 minutes until softened.

Add the diced bell pepper and halved cherry tomatoes to the skillet, cooking for another 3-4 minutes until the bell pepper softens.

Stir in the black beans, cooked quinoa, cumin, smoked paprika, chili powder, salt, and pepper. Mix well and cook for an additional 2 minutes to heat through, allowing the flavors to meld.

Remove the skillet from heat and stir in half the shredded cheese, reserving the other half for topping.

Carefully spoon the filling mixture into each zucchini boat. Place them in a baking dish, arranging them cut side up.

Sprinkle the remaining cheese on top of each boat. Drizzle a bit of olive oil over them and season with salt and pepper.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

After 25 minutes, remove the foil and bake an additional 10 minutes until the cheese is bubbly and golden.

Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley before serving.

Prep Time: 15 mins | Total Time: 50 mins | Servings: 4