Cheesy Baked Zucchini Boats

$- 4 medium zucchinis - 1 cup cooked quinoa (or rice) - 1 cup cherry tomatoes, halved - 1/2 cup corn (fresh or frozen) - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves, for garnish When I create cheesy baked zucchini boats, I focus on fresh ingredients. Zucchini is the main star. It has a mild taste and a fun shape. I like to use medium-sized zucchini for the best results. For the filling, I often use cooked quinoa. It gives a nice texture and is healthy. You can also swap in rice if you prefer. Cherry tomatoes add color and sweetness. Corn, whether fresh or frozen, gives a nice crunch. Cheese is key in this dish. I use a mix of mozzarella and Parmesan. Mozzarella melts beautifully. Parmesan adds a sharp flavor. If you want, you can try other cheeses too. Cheddar or feta could work well. Spices like garlic powder and onion powder boost the flavor. Don't forget salt and pepper for taste. A drizzle of olive oil brings everything together. Fresh basil leaves at the end add a bright touch. For the full recipe, check out the details in the section above. 1. Prepping the zucchini: Start by washing the zucchinis. Cut them in half lengthwise. Use a spoon to scoop out the middle, creating boats. Keep about 1/4 inch of the flesh. Save the scooped-out bits for the filling. 2. Mixing the filling: In a large bowl, mix cooked quinoa, halved cherry tomatoes, and corn. Add half of the mozzarella cheese and the saved zucchini flesh. Season the mix with garlic powder, onion powder, salt, and pepper. Drizzle in olive oil and stir well. 3. Filling the zucchini boats: Place the zucchini boats on a baking sheet lined with parchment paper. Fill each boat with the quinoa mixture. Make sure to pack it in well. Top each boat with the rest of the mozzarella and grated Parmesan. 1. Oven temperature and bake time: Preheat your oven to 375°F (190°C). Bake the zucchini boats for 25 to 30 minutes. 2. What to look for to know they are done: Check the zucchini for tenderness. The cheese should be bubbly and golden brown on top. They are ready when they look delicious and inviting. For the full recipe, refer to the earlier section. Enjoy your cooking adventure! - For the best flavor, season your quinoa filling well. Use salt and pepper generously. - Add garlic powder and onion powder to boost taste. They enhance the overall dish. - To avoid soggy zucchini, scoop out the middle carefully. Leave some flesh for support. - Sprinkle salt on the zucchini halves before baking. This draws out excess moisture. - Serve the zucchini boats on a bright platter for a fun look. It makes the dish pop. - Drizzle extra olive oil on top for a shiny finish. This adds a gourmet touch. - Garnish with fresh basil leaves. They provide color and a lovely aroma. - Consider adding a squeeze of lemon juice before serving. It brightens the flavors. {{image_2}} You can change the grains in this recipe. Instead of quinoa, try rice. Both options work well. You can even use barley or farro for a different texture. Each grain adds its own flavor. You can also swap out the vegetables. Zucchini is great, but other veggies work too. Try bell peppers, eggplant, or mushrooms. These options add color and taste to your dish. If you want some heat, add spicy ingredients. Try diced jalapeños or crushed red pepper flakes. These will give your zucchini boats a nice kick. Adjust the amount based on your spice level. Herbs can change the flavor too. Fresh basil or parsley gives a bright taste. You can also use dried herbs like oregano or thyme. Experiment with your favorite herbs to make it unique. For more details on the base recipe, check the Full Recipe. To keep your cheesy baked zucchini boats fresh, use airtight containers. Glass containers work well. They seal tightly and let you see the food inside. You can also use plastic containers, but make sure they are BPA-free. Your leftovers will last in the fridge for about 3 to 4 days. Make sure they cool down before sealing them. This helps prevent moisture buildup, which can make them soggy. To reheat your zucchini boats while keeping them crispy, the oven is your best friend. Preheat the oven to 350°F (175°C). Place the zucchini boats on a baking sheet and warm them for about 10 to 15 minutes. This helps the cheese melt again and the zucchini stay firm. If you’re in a hurry, you can use the microwave. Heat them for 1 to 2 minutes. However, this may make the zucchini soft. If you want to enjoy them fresh, stick to the oven. For full details on making these tasty treats, check the Full Recipe. Yes, you can make cheesy baked zucchini boats vegan. To do this, replace the mozzarella and Parmesan cheese with vegan cheese options. You can also use nutritional yeast for a cheesy flavor. Ensure your quinoa or rice is cooked without animal products. This way, you keep the dish tasty and plant-based. Zucchini boats pair well with many sides. Here are a few ideas: - A fresh garden salad - Garlic bread or breadsticks - Roasted vegetables like carrots or bell peppers - Quinoa or rice pilaf These sides add color and flavor, making your meal complete. Yes, you can freeze cheesy baked zucchini boats. After baking, let them cool completely. Place them in an airtight container or wrap them tightly in plastic wrap. They can last for up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Reheat in the oven for the best texture. You will enjoy them just like fresh! For more details on making this delicious dish, check out the Full Recipe. In this post, we explored making delicious stuffed zucchini boats. We covered key ingredients, from zucchini to cheese, and optional add-ins. Next, we went through step-by-step prep and baking instructions to ensure perfect results. I shared tips on seasoning and presentation, along with variations to keep it exciting. Lastly, we discussed how to store leftovers and reheat them without losing texture. Enjoy your cooking, and remember that simple tweaks can make your dish special. Happy cooking with zucchini!$

Cheesy Baked Zucchini Boats

Delight in these Cheesy Baked Zucchini Boats, a perfect blend of fresh flavors and cheesy goodness! This easy recipe features zucchini filled with a delicious mixture of quinoa, cherry tomatoes, and corn, topped with melted mozzarella and Parmesan. Ready in just 45 minutes, they're a great healthy option for dinner or a snack. Click through to explore the full recipe and make these tasty boats today!

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Ingredients

4 medium zucchinis

1 cup cooked quinoa (or rice)

1 cup cherry tomatoes, halved

1/2 cup corn (fresh or frozen)

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves, for garnish

Instructions

Preheat the oven to 375°F (190°C).

Wash the zucchinis and slice them in half lengthwise. Scoop out the middle using a spoon to create boats, leaving about 1/4 inch of zucchini flesh. Save the scooped-out flesh for later.

In a mixing bowl, combine the cooked quinoa, halved cherry tomatoes, corn, half of the mozzarella cheese, and the scooped-out zucchini flesh.

Add garlic powder, onion powder, salt, and pepper to the mixture. Drizzle with olive oil and stir until well combined.

Place the zucchini boats on a baking sheet lined with parchment paper. Fill each zucchini boat generously with the quinoa mixture.

Sprinkle the remaining mozzarella cheese and grated Parmesan evenly over the stuffed zucchini boats.

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

Remove from the oven and let cool slightly before garnishing with fresh basil leaves.

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

- Presentation Tips: Arrange the zucchini boats on a vibrant platter and drizzle some olive oil on top for a glossy finish. Add a few basil leaves for a pop of color.