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Zucchini boats have emerged as a popular culinary trend, captivating food enthusiasts and health-conscious diners alike. This delightful dish takes a humble vegetable and transforms it into a vessel of flavor, packed with vibrant ingredients that appeal to both the eyes and the palate. Cheesy Zucchini Boats offer a perfect blend of textures and tastes, making them an ideal choice for a satisfying lunch, dinner, or even a party appetizer.

Back-to-School Zucchini Recipes

Cheesy Zucchini Boats are a delicious and healthy way to make the most of this versatile vegetable. Perfect for lunch, dinner, or as a party appetizer, these zucchini boats are packed with a savory filling of quinoa or rice, fresh vegetables, and melted cheese. Easy to customize for various dietary needs, they combine wholesome ingredients with vibrant flavors. This dish not only pleases the eyes but also supports a nutritious lifestyle—perfect for any occasion!
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Ingredients
  

4 medium zucchini

1 cup cooked quinoa (or rice of your choice)

1 cup cherry tomatoes, halved

1 cup shredded mozzarella cheese, divided

½ cup grated Parmesan cheese

1 bell pepper, finely chopped (choose your favorite color)

1 tsp garlic powder

1 tsp onion powder

1 tsp Italian seasoning

Salt and pepper to taste

Olive oil, for drizzling

Fresh basil, for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it is ready for baking.

    Prepare the Zucchini: Rinse the zucchini under cold water, then slice each one in half lengthwise. Using a spoon, carefully scoop out the flesh from the center of each half to create a boat shape, being sure to leave a sufficient amount of zucchini to maintain the integrity of the skin.

      Prepare the Filling: In a large mixing bowl, combine the cooked quinoa, halved cherry tomatoes, finely chopped bell pepper, ½ cup of the shredded mozzarella cheese, grated Parmesan cheese, garlic powder, onion powder, Italian seasoning, as well as salt and pepper to taste. Mix everything thoroughly until well combined.

        Fill the Zucchini Boats: Take each prepared zucchini half and carefully spoon the filling mixture into them, packing it in gently to ensure each boat is filled entirely.

          Top with Cheese: Evenly distribute the remaining ½ cup of shredded mozzarella cheese over the tops of the filled zucchini boats, allowing for a delicious cheese crust to form during baking.

            Drizzle and Bake: Arrange the stuffed zucchini on a baking sheet lined with parchment paper or lightly greased. Drizzle a small amount of olive oil over the tops of the boats. Cover the baking sheet with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.

              Garnish and Serve: Once out of the oven, let the zucchini boats sit for a few minutes to cool slightly. If desired, garnish with fresh basil leaves for a pop of color and added freshness. Serve warm and enjoy!

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

                  - Presentation Tips: Serve the zucchini boats on a large platter, drizzling a bit of olive oil around the edges for an elegant touch. Add a sprinkle of extra grated Parmesan on top for an appetizing finish!