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- 4 medium zucchinis - 1 cup quinoa - 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 - Salt and pepper to taste - 1/2 cup mozzarella cheese, shredded When I make stuffed zucchini boats, I always start with fresh zucchinis. They are the star of the dish. I recommend choosing medium-sized zucchinis. They are easier to scoop and fill. Next, I use quinoa for a healthy base. It has a nice texture and is full of protein. For flavor, I add cherry tomatoes and black olives. The tomatoes add sweetness, while olives give a salty burst. Feta cheese adds a creamy and tangy touch. I love crumbling it into the filling. To enhance the taste, I use fresh basil and dried oregano. These herbs bring a bright, fresh flavor. I season with salt and pepper to make everything pop. Finally, I top each boat with shredded mozzarella cheese. It melts beautifully and adds a rich finish to the dish. You can find the full recipe above to see all the steps. - Preheat oven to 375°F (190°C). - Prepare a baking dish with parchment paper. - Slice each zucchini in half lengthwise and scoop out the flesh. - Boil vegetable broth in a medium saucepan. - Add the rinsed quinoa and let it simmer. - Set the cooked quinoa aside to cool. - Sauté the reserved zucchini flesh, cherry tomatoes, and olives in a skillet. - Mix the cooked quinoa with the sautéed vegetables, feta, and basil. - Fill each zucchini half with the quinoa mixture, pressing gently. - Sprinkle mozzarella cheese on top of the stuffed zucchinis. - Bake for 25-30 minutes until golden and bubbly. - Allow the zucchini boats to cool before serving. For the full recipe, check the detailed instructions above. Enjoy this easy and tasty dish! - Pick firm and fresh zucchinis. - Smaller zucchinis are often sweeter. Choosing the right zucchini is key to a great dish. Look for zucchinis that feel firm and heavy for their size. Avoid ones that feel soft or have blemishes. Smaller zucchinis tend to have a sweeter flavor and tender texture. I love using them for my stuffed zucchini boats because they cook evenly and hold their shape well. - Substitute quinoa with rice or couscous. - Add ground meat for a heartier meal. You can easily change up the filling. If you want a different grain, use rice or couscous instead of quinoa. Both options work great and add a nice texture. For a heartier meal, consider adding cooked ground meat like turkey or beef to the mix. This adds protein and makes the dish more filling, perfect for hungry families! - Experiment with spices like chili flakes. - Try different cheese combinations. To boost flavor, try adding spices like chili flakes for some heat. You can also mix in fresh herbs like parsley or dill for extra zest. Cheese is another area to play with. Swap feta with goat cheese or cheddar for a different taste. Each cheese brings its own character, so don't be afraid to experiment! If you want the full recipe, check out the complete details above. Enjoy cooking! {{image_4}} For a fun twist, you can easily make your zucchini boats vegetarian. Start by adding bell peppers or mushrooms to the filling. Both add great flavor and texture to your dish. If you're looking for a dairy-free option, try using vegan cheese alternatives. These can melt well and still give you that cheesy goodness. Want to travel the world with your taste buds? Try a Mediterranean style. Add sun-dried tomatoes for a rich, tangy flavor. If you prefer something more Southwestern, mix in black beans and corn. This adds a hearty touch and gives your zucchini boats a delicious kick. Make the most of what's fresh! Incorporate seasonal vegetables like spinach in spring or squash in fall. This not only boosts flavor but also keeps your meals exciting. Adapt your ingredients based on what’s in season. This way, you can enjoy different tastes throughout the year. For the full recipe, check out the Cheesy Mediterranean Stuffed Zucchini Boats. Store your leftover stuffed zucchini boats in an airtight container. This keeps them fresh. You should eat them within 3-4 days for the best taste. The flavors will stay great if stored properly. You can freeze uncooked zucchini boats for later meals. Just prepare them as per the Full Recipe, then place them in a freezer bag. When you want to eat them, thaw them overnight in the fridge before baking. This helps them cook evenly and taste delicious. For the best texture, reheat your stuffed zucchini boats in an oven. Set it to 350°F (175°C) and bake for about 15 minutes. You can also use a microwave for quick meals, but the oven gives a better result. Enjoy your tasty dishes warm! Follow the outlined recipe steps for best results. Start by preparing the zucchini. Preheat your oven to 375°F (190°C). Slice the zucchini in half and scoop out the flesh. Cook the quinoa in vegetable broth until tender. Sauté the zucchini flesh with tomatoes and olives. Mix everything together and fill the zucchini halves. Top with mozzarella cheese, then bake until golden. Yes, rice or farro work well as substitutes. Both grains provide a nice texture and taste. You can use leftover rice or even couscous if you have it on hand. Just adjust the cooking time based on what you choose. Cheese, fresh herbs, and breadcrumbs add flavor. You can use mozzarella, parmesan, or even goat cheese. Fresh herbs like basil or parsley brighten the dish. For a crunchy topping, sprinkle breadcrumbs mixed with olive oil before baking. Yes, they are low in calories and packed with nutrients. Zucchini is full of vitamins and fiber. The quinoa and veggies provide protein and antioxidants. Enjoying these boats can help you feel full and satisfied without extra calories. Stuffed zucchini boats are a tasty, healthy dish. We covered key ingredients like zucchini, quinoa, and flavorful toppings. You saw how to prepare, cook, and bake them step by step. Remember, you can mix and match ingredients to fit your taste or what you have on hand. Store extras right to enjoy later. Zucchini boats make a great meal choice. Try different flavors, and you'll find your favorite! Your kitchen will smell great, and you’ll love the results. Enjoy cooking!

Stuffed Zucchini Boats

Looking for a quick and delicious dinner option? Try these flavorful stuffed zucchini boats! This easy recipe guides you through making a healthy meal filled with quinoa, fresh veggies, and melted cheese. Customize the filling to suit your taste, and enjoy the rich flavors of basil and feta. Perfect for a family meal or a cozy dinner. Click to discover the full recipe and learn how to make this tasty dish in no time!
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Ingredients
  

4 medium zucchinis

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth

1 cup cherry tomatoes, halved

1/2 cup black olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh basil, finely chopped

1 teaspoon dried oregano

2 tablespoons extra virgin olive oil

Salt and pepper to taste

1/2 cup mozzarella cheese, shredded

Instructions
 

Preheat your oven to 375°F (190°C). For easy cleanup, line a baking dish with parchment paper and set aside.

    In a medium saucepan, bring the vegetable broth to a rolling boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is tender and the broth is absorbed. Remove from heat and set aside to cool.

      While the quinoa cooks, take the zucchinis and carefully slice each one in half lengthwise. Use a spoon to scoop out the center flesh, creating a shell that is about 1/4 inch thick. Set the scooped-out zucchini flesh aside for later use.

        In a skillet over medium heat, warm the olive oil. Add the reserved zucchini flesh, cherry tomatoes, and sliced black olives. Sauté for 5-7 minutes, stirring occasionally, until the vegetables become tender and fragrant.

          In a large mixing bowl, combine the cooked quinoa, sautéed vegetable mixture, crumbled feta cheese, chopped basil, oregano, and season with salt and pepper. Stir well to ensure that all the ingredients are evenly mixed and flavors meld together.

            Generously fill each zucchini half with the quinoa mixture, pressing down lightly to pack it in. Arrange the stuffed zucchinis upright in the prepared baking dish.

              Evenly sprinkle the shredded mozzarella cheese over the top of each stuffed zucchini, allowing it to melt beautifully during baking.

                Transfer the baking dish to the preheated oven. Bake for 25-30 minutes, or until the zucchinis are fork-tender and the mozzarella is bubbly and golden brown.

                  After baking, allow the zucchini boats to cool for a few minutes before serving. To elevate the presentation, garnish with additional fresh basil leaves if desired.

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

                      Presentation Tips: Serve the stuffed zucchini boats on a vibrant platter or individual plates, drizzling a bit of balsamic reduction around for an attractive touch. Enjoy this colorful and healthy dish!