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- 4 medium zucchini - 1 cup cooked quinoa - 1 red bell pepper, finely chopped - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon paprika - 1/2 cup shredded mozzarella cheese - Salt and pepper to taste - Fresh basil for garnish - 2 tablespoons olive oil - Baking dish - Aluminum foil The ingredients I chose for these baked stuffed zucchini boats are fresh and healthy. The zucchini serves as a great base. It cooks well and holds the filling nicely. Quinoa adds protein and makes the meal filling. I like to include a red bell pepper for color and taste. It has a sweet flavor that balances the dish. Diced onion and minced garlic add depth and aroma. The seasonings enhance the flavor. Dried oregano and paprika give a warm touch. The mozzarella cheese on top melts beautifully, adding creaminess. I finish it all off with fresh basil for a pop of green. For cooking, I use a baking dish and aluminum foil. The foil helps keep the moisture in while baking. This way, the zucchini stays tender and juicy. Using these ingredients, I create a delicious and healthy dish. You can find the Full Recipe to get started on this tasty adventure! - Preheat your oven to 375°F (190°C). - Cut zucchini in half and scoop out seeds. - Brush with olive oil and season with salt and pepper. First, I preheat the oven. This step is key for even cooking. Next, I cut the zucchini in half lengthwise. I carefully scoop out the seeds, making room for the filling. I leave the outer wall intact to hold everything in. A light brush of olive oil makes the zucchini nice and tasty. I always sprinkle a bit of salt and pepper for flavor. This simple step sets the tone for the dish. - Sauté onion in remaining olive oil until translucent. - Add garlic and chopped red bell pepper, cooking until softened. - Stir in cooked quinoa, cherry tomatoes, oregano, and paprika. In a skillet, I heat the leftover olive oil. I add diced onion and sauté until it turns translucent. This usually takes about three to four minutes. Next, I toss in minced garlic and chopped red bell pepper. I let them cook until softened, which adds great flavor. Once the veggies are ready, I stir in cooked quinoa, halved cherry tomatoes, dried oregano, and paprika. This mix bursts with color and taste. I let everything heat up together, making sure the flavors meld. - Mix in half of the mozzarella cheese. - Spoon the filling into the zucchini halves. - Top with remaining mozzarella cheese. After making the filling, I mix in half of the shredded mozzarella cheese. This adds creaminess and helps bind the filling. I then spoon the mixture into the zucchini halves. I press it down gently to pack it in well. Finally, I top each stuffed zucchini boat with the rest of the mozzarella. This will melt beautifully during baking, creating a delicious crust. - Cover with foil and bake for 25 minutes. - Remove foil and bake for an additional 10 minutes. - Let cool slightly before serving. I cover the baking dish with foil to keep the moisture in. I bake them for 25 minutes, allowing the zucchini to soften. After that, I remove the foil and bake for another 10 minutes. This step makes the cheese bubbly and golden. Once done, I let the zucchini boats cool for a few minutes before serving. The aroma fills the kitchen, making it hard to wait! To make the best stuffed zucchini boats, check for doneness. Zucchini should be tender, but not mushy. Adjust the baking time based on the size of your zucchini. Larger zucchinis may need more time. You can easily boost the flavor of your dish. Add your favorite spices or herbs to the quinoa mixture. Try garlic powder, cumin, or Italian seasoning. You can also use different cheeses for a tasty topping. Feta or goat cheese can add a new twist. Make your dish look as good as it tastes. Garnish creatively with fresh basil or a drizzle of balsamic glaze. This adds color and flavor. Consider serving the zucchini boats with a side salad. A simple green salad pairs well for a balanced meal. For the complete instructions and more details, refer to the Full Recipe. {{image_2}} You can easily add meat to your zucchini boats. Ground turkey or beef works well with the quinoa. This addition brings a hearty taste and boosts protein. You can also try chicken or sausage. Experiment with different proteins based on what you like best. Each meat adds its own flavor, making the dish even better. If you want a meat-free option, there are great alternatives. Swap quinoa for lentils or chickpeas. These legumes pack in protein and add a nice texture. You can also use different vegetables in the filling. Spinach, mushrooms, or corn can give your dish a fun twist. Mix and match to find your perfect filling. Want to travel the world with your meal? Make Mediterranean-style zucchini boats by adding feta and olives. This adds a salty, tangy flavor that’s delicious. For a Mexican twist, add spicy peppers or salsa. This gives your dish a nice kick. Each twist makes the recipe unique and exciting. Enjoy these variations to keep your meals fresh and fun. Store any leftovers in an airtight container. This keeps them fresh and tasty. Consume within 2-3 days for the best flavor. After that, the taste may decline. You can freeze unbaked zucchini boats for later. This is a great way to save time. Allow fully cooked boats to cool before freezing. Wrap them tightly in plastic wrap or foil. Reheat in the oven to keep the texture nice. This method warms them gently. If you're short on time, use a microwave. They will heat up fast, but may lose some texture. Yes, you can prepare and refrigerate them before baking. This makes meal prep easy and convenient. Just assemble the zucchini boats and store them in the fridge. When you are ready to eat, bake them as directed in the full recipe. Try rice, couscous, or finely chopped vegetables as substitutes. Each option brings its own flavor and texture. If you want a lighter option, cauliflower rice works well too. Just make sure to adjust cooking times for different ingredients. Yes, as long as the quinoa and other ingredients are certified gluten-free. Always check labels when you shop. This makes it safe for those with gluten sensitivities. Substitute mozzarella with a vegan cheese alternative and omit any animal products. There are many great vegan cheese options available now. You can also add nuts or seeds for extra protein and crunch. Baked Stuffed Zucchini Boats are a tasty, healthy dish. We explored the main ingredients, from zucchini and quinoa to the perfect seasonings. Then, I walked you through the easy steps to prepare, bake, and enjoy them. Remember, you can customize the filling, enhance flavors, and vary ingredients to suit your taste. Store leftovers well, and you can even prepare them ahead of time. Enjoy this recipe as a meal or snack, and have fun making it your own!

- Baked Stuffed Zucchini Boats

Elevate your meal with these delicious Baked Stuffed Zucchini Boats! Packed with quinoa, fresh veggies, and melted mozzarella, this recipe is a healthy and tasty option for any dinner. Easy to prepare in just 45 minutes, they are not only nutritious but also visually stunning. Perfect for impressing guests or enjoying a cozy night in. Click through to explore the full recipe and create these delightful zucchini boats today!
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Ingredients
  

4 medium zucchini

1 cup cooked quinoa

1 red bell pepper, finely chopped

1 small onion, diced

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1 teaspoon dried oregano

1 teaspoon paprika

1/2 cup shredded mozzarella cheese

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the zucchini in half lengthwise and scoop out the seeds to create boats, leaving the outer wall intact. Lightly brush the zucchini halves with olive oil and season with salt and pepper. Place them in a baking dish cut side up.

      In a skillet, heat the remaining olive oil over medium heat, then add the diced onion and sauté until translucent, about 3-4 minutes.

        Add the minced garlic and chopped red bell pepper to the skillet, cooking for an additional 2-3 minutes until the vegetables are slightly softened.

          Stir in the cooked quinoa, cherry tomatoes, oregano, paprika, and season with salt and pepper. Mix well and cook for another 2-3 minutes until heated through.

            Remove the skillet from heat and stir in half of the mozzarella cheese.

              Spoon the quinoa mixture generously into each zucchini boat, pressing gently to pack it in.

                Top each stuffed zucchini boat with the remaining mozzarella cheese.

                  Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

                    Once done, remove from the oven and let them cool for a few minutes. Garnish with fresh basil before serving.

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