Stuffed Zucchini Boats

$- 4 medium zucchinis - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 bell pepper, diced (any color) - 1 small red onion, finely chopped - 1 cup black beans, drained and rinsed - 1 cup corn (fresh or frozen) - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheddar cheese (or dairy-free alternative) - 2 tablespoons olive oil - Fresh cilantro or parsley for garnish When I make stuffed zucchini boats, I pick fresh ingredients. Zucchinis should be firm and bright in color. For the filling, cooked quinoa adds a nice texture. Cherry tomatoes bring sweetness, while bell peppers add crunch. I love using black beans for protein and corn for a pop of color. Spices like cumin and smoked paprika boost the flavor. I always taste the filling before stuffing. Cheese on top adds a lovely golden finish. Fresh herbs like cilantro or parsley brighten the dish. You can find the Full Recipe in the cooking section. It guides you through each step. Enjoy this dish for a healthy meal that looks great on the plate! - Preheat the oven to 375°F (190°C). - Slice the zucchinis in half lengthwise and scoop out the center. Make sure to leave about 1/4 inch of flesh on the sides. This creates a sturdy boat for your filling. Place the zucchini halves cut-side up on a baking sheet. - Heat 2 tablespoons of olive oil in a skillet. Add the finely chopped red onion and diced bell pepper. Sauté them for about 5 minutes until they soften. The onion should be translucent, and the bell pepper will brighten in color. - Next, add 1 cup of halved cherry tomatoes, 1 cup of drained black beans, and 1 cup of corn. Sprinkle in 1 teaspoon of cumin and 1 teaspoon of smoked paprika. Season with salt and pepper to taste. Stir this mixture and cook it for 3-4 minutes. This step warms up everything and blends the flavors. - Finally, mix in 1 cup of cooked quinoa. Stir well until everything combines. Let it heat for another 2 minutes. This will help the quinoa absorb the tasty flavors. - Carefully spoon the quinoa filling into each zucchini boat. Make sure to pack it gently but firmly. This helps the filling stay in place. - Top each stuffed zucchini with the remaining shredded cheese. I recommend using 1 cup of cheese for a delightful melt. - Bake the zucchini boats in the preheated oven for 20-25 minutes. You want the zucchini to be tender and the cheese to bubble and turn golden. - Once they are done, let them cool for a few minutes. Garnish with fresh cilantro or parsley before serving. Enjoy this tasty dish from the full recipe! When you pick zucchinis, choose firm, medium-sized ones. They cook evenly and taste great. Look for glossy skin; this means they are fresh. Avoid zucchinis with blemishes or soft spots. Fresh zucchinis make your dish better. You can fill the zucchinis and store them uncooked in the fridge. They stay fresh for up to 24 hours. This is great for meal prep. If you bake them cold, just adjust the baking time. They may need a few extra minutes to cook. To make your stuffed zucchinis special, try different herbs and spices. You can customize the filling to match your taste. For a zesty kick, add a splash of lime juice. It brightens up the flavors and makes your dish pop. {{image_2}} You can switch up the veggies in stuffed zucchini boats. Try using eggplant or mushrooms. Both add great flavor and texture. You can also swap quinoa for farro or rice. This gives your dish a new bite. Want more protein? Add ground turkey or beef to the filling. This adds heartiness to your meal. If you prefer plant-based options, use chickpeas or lentils. They offer protein without meat and keep the dish healthy. Make your stuffed zucchini boats pop with flavor. Try Mexican-inspired toppings like diced avocado or fresh salsa. These add a fresh twist. You can also experiment with cheese options. Feta or mozzarella can change the taste profile. Mix and match to find your favorite combo. For the full recipe, check the details above! To keep your stuffed zucchini fresh, store any leftovers in an airtight container. This will help maintain their taste and texture. You should enjoy them within 3-4 days for the best flavor. The longer they sit, the less tasty they become. If you want to save some for later, freeze the individual stuffed zucchini boats before baking. This makes meal prep easy and quick. When you're ready to cook, just thaw them overnight in the refrigerator. This way, they will bake evenly and taste great. For the best results, reheat your stuffed zucchini in the oven. This keeps them crisp and delicious. You can also sprinkle some extra cheese on top for added flavor. If you're short on time, use the microwave. Just know that the texture might not be as good as in the oven. Typically, bake at 375°F for 20-25 minutes. This time allows the zucchini to soften and the cheese to melt. You want the zucchini to be tender but not mushy. Keep an eye on them toward the end of baking. A little golden color on the cheese shows they are ready! Yes, rice, farro, or couscous work well as alternatives. Each grain adds its own flavor and texture. If you use rice, make sure it’s cooked before mixing it in. Farro gives a nice chewy bite, while couscous cooks quickly and is light. Feel free to experiment! They are low in calories and packed with nutrients, especially when filled with veggies and lean protein. Zucchini is full of vitamins and fiber. The filling, with beans and quinoa, brings protein and essential nutrients. You can enjoy this meal guilt-free, knowing it's good for you! This blog post covered a tasty stuffed zucchini recipe. We explored ingredients, cooking steps, and various tips. You learned how to select zucchinis and enhance flavors. Plus, we shared variations for different diets. Remember, stuffed zucchinis are not just healthy, they’re fun to make and enjoy. You can customize them to fit your taste. Use this recipe as a base to get creative. Happy cooking!$

Looking for a delicious and healthy dinner idea? Try these zesty quinoa stuffed zucchini boats! Packed with vibrant veggies, protein-rich quinoa, and topped with melted cheese, these boats are a flavorful twist on a classic dish. Perfect for meal prep or a quick weeknight dinner, this recipe is simple to make and sure to impress!

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Ingredients

4 medium zucchinis

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 bell pepper, diced (any color)

1 small red onion, finely chopped

1 cup black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese (or a dairy-free alternative)

2 tablespoons olive oil

Fresh cilantro or parsley for garnish

Instructions

Preheat the oven to 375°F (190°C).

Slice the zucchinis in half lengthwise and scoop out the center, leaving about 1/4 inch of flesh on the sides to create the boat. Place the zucchini halves cut-side up on a baking sheet.

In a large skillet, heat olive oil over medium heat. Add the chopped red onion and diced bell pepper, sautéing for about 5 minutes until soft.

Stir in the cherry tomatoes, black beans, corn, cumin, smoked paprika, salt, and pepper. Cook for an additional 3-4 minutes until everything is heated through.

Mix in the cooked quinoa until well combined, allowing it to heat for 2 more minutes.

Remove the skillet from heat and sprinkle half of the shredded cheese into the quinoa mixture, stirring until melted and thoroughly mixed.

Carefully spoon the quinoa filling into each zucchini boat, packing it gently.

Top each stuffed zucchini with the remaining cheese.

Bake in the preheated oven for 20-25 minutes, until the zucchini is tender and the cheese is bubbly and slightly golden.

Once out of the oven, let them cool for a few minutes, then garnish with fresh cilantro or parsley before serving.

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