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To create delicious stuffed zucchini boats, gather these fresh ingredients: - 4 medium zucchinis - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1/2 cup black olives, sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh basil, chopped - 1 teaspoon dried oregano - 2 tablespoons olive oil - Salt and pepper to taste - 1/2 cup mozzarella cheese, shredded These ingredients come together to make a balanced meal. The quinoa adds protein, while the zucchini serves as a low-carb base. The combination of feta, olives, and basil brings a burst of Mediterranean flavor. For the full recipe, refer to Cheesy Mediterranean Stuffed Zucchini Boats. Each bite will surely delight your palate! How to prepare zucchini To start, grab your zucchinis. Slice them in half lengthwise. Use a spoon to scoop out the center flesh. Leave about a 1/4-inch thick shell. Set the scooped-out flesh aside for later. This will make your zucchini boats ready for stuffing. Cooking the quinoa Next, boil 2 cups of vegetable broth in a medium saucepan. Add 1 cup of rinsed quinoa. Reduce the heat and cover it. Let it simmer for about 15 minutes. The quinoa will become fluffy and absorb all the liquid. Once it's done, take it off the heat and set it aside. Sautéing the filling mixture Now, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the reserved zucchini flesh, 1 cup of halved cherry tomatoes, and 1/2 cup of sliced black olives. Sauté this mix for about 5 to 7 minutes. You want the mixture to soften and blend together nicely. Stuffing the zucchini boats In a large bowl, combine the cooked quinoa, sautéed mixture, 1/2 cup of crumbled feta cheese, 1/4 cup of chopped basil, 1 teaspoon of dried oregano, salt, and pepper. Mix everything well. Generously stuff each zucchini half with this tasty filling. Press it down lightly to pack it in. Baking instructions Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper. Place the stuffed zucchini in the dish. Sprinkle 1/2 cup of shredded mozzarella cheese on top of each boat. Tips for checking doneness Bake in the oven for 25 to 30 minutes. The zucchini should be tender, and the cheese should be bubbly and golden brown. To check, use a fork to poke the zucchini. If it goes in easily, they are ready. Let them cool for a few minutes before serving. Enjoy your healthy meal! For the full recipe, see above. To get the perfect texture when cooking zucchini, choose fresh and firm zucchinis. Cut them evenly to ensure they cook at the same rate. When you scoop out the center, leave a little flesh for flavor. This helps the zucchini stay strong while baking. To prevent sogginess, avoid overcooking your zucchini. Bake them just until they are tender. You can also sprinkle them with salt before baking. This draws out extra moisture so they stay firm. For tasty seasonings, try garlic powder, paprika, or even a pinch of cayenne. These spices add depth without overpowering the dish. You can also toss in fresh herbs like parsley or thyme for freshness. If you want to change up the cheese, consider using goat cheese for a tangy flavor, or even vegan cheese for a plant-based twist. Each cheese brings its own charm, so feel free to mix and match based on your taste. For the full recipe, check out Cheesy Mediterranean Stuffed Zucchini Boats. {{image_2}} You can change the filling in stuffed zucchini boats to fit your taste. For meat lovers, ground turkey or beef works great. Simply brown the meat before mixing it with the other filling ingredients. You can also use cooked chicken for a lighter option. For those who prefer plant-based meals, try lentils or black beans. Both add protein and are full of flavor. You can also use cooked rice or farro for a hearty filling. If you're vegan, skip the cheese or use a plant-based cheese alternative. Want to add some heat? Chop up jalapeños or add crushed red pepper to your filling. This gives your dish a nice kick. For milder flavors, add sweet bell peppers or fresh herbs like parsley or cilantro. Spices can also enhance your dish. Try adding cumin, smoked paprika, or garlic powder for depth. Fresh herbs like thyme or rosemary bring a unique taste. The beauty of stuffed zucchini boats is their versatility, so feel free to get creative! For the full recipe, check out the Cheesy Mediterranean Stuffed Zucchini Boats. To keep your stuffed zucchini boats fresh, place them in a sealed container. You can store them in the refrigerator for up to three days. Make sure they cool to room temperature before sealing. If you have more zucchini boats than you can eat, freezing is a great option. Wrap each boat in plastic wrap and place them in a freezer bag. They can last up to three months in the freezer. When it comes to reheating, I suggest using the oven. Preheat your oven to 350°F (175°C). Place the stuffed zucchini boats in a baking dish and cover with foil. Heat for about 15 minutes or until warmed through. This method keeps the zucchini tender and the filling moist. You can also use the microwave for quick reheating. Place them on a microwave-safe plate and cover. Heat in short bursts of one minute until hot. Just be careful, as the microwave may make the zucchini a bit soggy. Can I make stuffed zucchini boats in advance? Yes, you can! Prepare the zucchini and filling ahead of time. Stuff the zucchini just before baking. This helps keep them fresh and tasty. You can also freeze the stuffed zucchini before baking. Just thaw before cooking. What other vegetables can I use? You can use bell peppers, eggplants, or mushrooms. These veggies add great flavor and texture. Mix and match based on what you like. Just remember to adjust cooking times if needed. Are there gluten-free options for this recipe? Absolutely! Quinoa is naturally gluten-free. Use it as your base. Make sure to check your vegetable broth for gluten-free labels. This way, everyone can enjoy the dish with no worries! Caloric content and macros per serving Each serving has about 300 calories. It contains 10 grams of protein and 15 grams of fat. You also get 35 grams of carbs, making it a balanced meal. Health benefits of the main ingredients Zucchini is low in calories and high in water. This keeps you hydrated. Quinoa is a complete protein, full of fiber. Cherry tomatoes provide vitamins A and C. Feta cheese adds calcium and flavor. All these ingredients work together to nourish your body! Stuffed zucchini boats offer a tasty and healthy dish. We covered the ingredients, from fresh zucchinis to flavorful quinoa. You learned how to prepare, stuff, and bake them. Plus, I shared tips to avoid sogginess and enhance flavor. Exploring variations keeps this dish exciting for everyone, regardless of dietary needs. Remember, you can store leftovers and enjoy them later. With these steps, you can create a delicious meal that's sure to please. Happy cooking!

Stuffed Zucchini Boats

Create a delicious and healthy meal in minutes with stuffed zucchini boats! These colorful, veggie-packed delights are not only easy to make but bursting with flavor. Enjoy a tasty blend of quinoa, cherry tomatoes, olives, and cheeses for a satisfying dish everyone will love. Dive into this fun recipe and learn how to make your own stuffed zucchini boats today. Click through for the full recipe and start cooking!
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Ingredients
  

4 medium zucchinis

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup cherry tomatoes, halved

1/2 cup black olives, sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh basil, chopped

1 teaspoon dried oregano

2 tablespoons olive oil

Salt and pepper to taste

1/2 cup mozzarella cheese, shredded

Instructions
 

Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.

    In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Set aside.

      While the quinoa is cooking, slice the zucchinis in half lengthwise and carefully scoop out the center flesh, leaving about a 1/4-inch thick shell. Reserve the scooped-out flesh for later use.

        Heat olive oil in a skillet over medium heat. Add the chopped zucchini flesh, cherry tomatoes, and black olives. Sauté for about 5-7 minutes, or until the mixture is softened.

          In a large bowl, combine the cooked quinoa, sautéed mixture, feta cheese, chopped basil, oregano, salt, and pepper. Mix well to combine all the flavors.

            Stuff each zucchini half generously with the quinoa mixture, pressing it down lightly. Place the stuffed zucchini in the prepared baking dish.

              Sprinkle the shredded mozzarella cheese on top of each stuffed zucchini.

                Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and golden brown.

                  Let cool for a few minutes before serving. Garnish with extra basil leaves if desired.

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