Are you looking for a fresh and healthy dish that’s bursting with flavor? These stuffed zucchini boats are not only visually appealing but also packed with nutrients. Perfect as a main course or a side, this recipe is great for a weeknight dinner or a special occasion. With a delightful filling of vegetables, cheese, and spices, you’ll find that this dish is both satisfying and wholesome. Let’s dive into the recipe and get cooking!
Ingredients
– 4 medium zucchinis
– 1 cup cooked quinoa
– 1 bell pepper, diced
– 1 cup cherry tomatoes, halved
– 1 cup shredded cheese (mozzarella or cheddar)
– 1/2 cup red onion, diced
– 2 cloves garlic, minced
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
– Olive oil for drizzling
Servings and Cooking Time
This recipe serves 4. Preparation time is approximately 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
Per serving (1 stuffed zucchini boat): 250 calories, 10g protein, 15g carbohydrates, 18g fat, 5g fiber. This is based on one serving size.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the seeds to create boats.
3. Drizzle olive oil over the zucchini halves and season with salt and pepper.
4. Place the zucchini boats on a baking sheet and bake for 10 minutes.
5. In a skillet, heat a little olive oil over medium heat.
6. Add diced onion and garlic; sauté until translucent.
7. Stir in bell pepper and cherry tomatoes; cook for another 5 minutes.
8. Mix in the cooked quinoa and Italian seasoning; season to taste.
9. Remove zucchini from the oven and fill each boat with the quinoa mixture.
10. Top with shredded cheese and bake for an additional 15-20 minutes until cheese is melted and bubbly.
Alternative Ingredients
You can substitute quinoa with rice, lentils, or even ground meat for a different texture. Feel free to use any vegetables you have on hand, such as spinach or mushrooms, to personalize your dish.
Serving and Pairings
These stuffed zucchini boats pair wonderfully with a side salad or garlic bread. For a complete meal, serve with grilled chicken or fish.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven at 350°F (175°C) for about 10-15 minutes or in the microwave for 2-3 minutes. They can be frozen, but it’s best to do so before baking.
Cooking Mistakes
– Don’t overbake the zucchini; they should be tender but still hold their shape.
– Avoid using too much salt in the filling; it can make the dish overly salty.
– Make sure to scoop enough of the zucchini flesh to create enough space for the filling.
– Don’t skip the seasoning; it enhances the overall flavor.
– If using meat, ensure it’s fully cooked before adding to the filling.
Helpful Tips
– Use a melon baller or spoon to scoop out the zucchini easily.
– Experiment with different cheeses for unique flavors.
– Add breadcrumbs on top for a crunchy texture.
– Serve with a drizzle of balsamic glaze for extra flavor.
FAQs
Can I make stuffed zucchini boats ahead of time?
Yes, you can prepare the filling ahead of time and store it in the refrigerator. Assemble the zucchini boats just before baking for the best results.
What can I use instead of cheese?
You can use nutritional yeast for a dairy-free version or simply omit it if you prefer a lighter dish.
How do I know when the zucchini is done?
The zucchini should be tender but not mushy. You can test it with a fork; it should pierce easily but still maintain structure.
Can I use larger zucchinis?
Yes, larger zucchinis can be used, but adjust the cooking time as they may require longer to bake.
What other fillings can I use?
Feel free to get creative! Ground turkey, beans, or different grains can be used for various flavors and textures.
Conclusion
Stuffed zucchini boats are a versatile and nutritious dish that can be tailored to your taste. They are not only easy to prepare but also make for an impressive presentation. Enjoy this recipe as a delightful way to incorporate more vegetables into your meals!
Stuffed Zucchini Boats Recipe
Ingredients
- 4 medium zucchinis
- 1 cup cooked quinoa
- 1 bell pepper diced
- 1 cup cherry tomatoes halved
- 1 cup shredded cheese mozzarella or cheddar
- 1/2 cup red onion diced
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the seeds.
- Drizzle olive oil over the zucchini halves and season with salt and pepper.
- Place the zucchini boats on a baking sheet and bake for 10 minutes.
- In a skillet, heat olive oil, add onion and garlic, and sauté until translucent.
- Stir in bell pepper and cherry tomatoes; cook for another 5 minutes.
- Mix in the cooked quinoa and Italian seasoning; season to taste.
- Remove zucchini from the oven and fill each boat with the quinoa mixture.
- Top with shredded cheese and bake for an additional 15-20 minutes.
- Serve warm and enjoy!
Nutrition
