Stuffed Zucchini Boats

$Zesty Mediterranean Stuffed Zucchini Boats - 4 medium zucchini - 1 cup cherry tomatoes, diced - 1 cup cooked quinoa - 1/2 cup feta cheese, crumbled - 1/4 cup Kalamata olives, pitted and chopped - 1/4 cup red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish Zucchini is the star of this dish. It has a mild taste and a nice crunch. You scoop it out to make room for the filling. This gives it a boat shape that is fun to eat. Quinoa is a great choice for stuffing. It is high in protein and keeps you full. It also has a nutty flavor that pairs well with veggies. For vegetables, I love using cherry tomatoes and red onion. They add sweetness and nice texture. The Kalamata olives bring a briny taste that makes this dish pop. For seasonings, I use garlic, oregano, and smoked paprika. These give the filling a rich, warm flavor. Olive oil keeps everything moist and tasty. When you mix all these ingredients, you get a healthy meal that is full of flavor. Each bite is a treat! Prepping the Zucchini Start by washing the zucchini well. Cut each zucchini in half lengthwise. Use a spoon to scoop out the seeds. This makes room for the filling. Place the zucchini halves on a baking sheet, cut-side up. Sautéing the Filling In a skillet, heat olive oil over medium heat. Add the chopped red onion and minced garlic. Cook until the onion is soft, about 3-4 minutes. Then, add diced cherry tomatoes, Kalamata olives, dried oregano, and smoked paprika. Stir and cook for another 3-5 minutes. This helps the flavors blend together. Combining Ingredients In a large bowl, mix the cooked quinoa with the sautéed veggies. Add crumbled feta cheese. Season with salt and pepper to taste. Stir well until everything is combined. Filling the Zucchini Boats Spoon the quinoa mixture into each zucchini half. Press down slightly to pack the filling in. Make sure to fill them generously. Cooking Time & Temperature Preheat your oven to 375°F (190°C). Bake the stuffed zucchini boats for 25-30 minutes. They should be tender and slightly golden on top. Garnish with fresh basil leaves before serving for a pop of color. For the full recipe, check the above section. - Achieving the Perfect Texture To get soft yet firm zucchini, bake them just right. You want them tender but not mushy. Bake for 25-30 minutes. Check for doneness with a fork. It should slide in easily but not fall apart. - Flavor Enhancements Add a splash of lemon juice before serving. This brightens the dish and adds a fresh zing. You can also mix in herbs like parsley or dill for a flavor boost. Experiment with spices to suit your taste. - Plating Ideas Place the stuffed zucchini boats on a colorful platter. Arrange them in a line for a neat look. Drizzle a bit of olive oil over the top for shine. This adds a gourmet touch to your meal. - Garnishing Suggestions Use fresh basil leaves for a pop of color. Crumble extra feta on top for added flavor and texture. A sprinkle of chili flakes can add a bit of heat for those who like it spicy. {{image_2}} Mediterranean Twist For a Mediterranean flavor, use fresh herbs and spices. Add fresh parsley and dill for more zest. Consider replacing feta with goat cheese for a creamy touch. You can also use sun-dried tomatoes for extra flavor and color. This will make your stuffed zucchini boats even more vibrant and delicious. Other Cheese Options You can switch up the cheese in this recipe. Try mozzarella for a milder taste. Parmesan adds a nice salty flavor. Vegan cheese can work too, if you're avoiding dairy. Each cheese brings a unique twist, allowing you to explore new tastes. Vegan Alternatives If you want a vegan version, skip the cheese. You can use nutritional yeast for a cheesy flavor. Replace quinoa with lentils for added protein. Make sure to add more veggies to keep it filling. This way, you keep all the flavor while sticking to your diet. Low-Carb Substitutes For a low-carb meal, swap quinoa with cauliflower rice. This will keep the dish light and healthy. You can also skip the olives if you want fewer carbs. Use more veggies like bell peppers or spinach for texture and taste. These swaps help you stay on track without losing flavor. For the complete recipe, check out the Full Recipe section! How to Store Leftovers After enjoying your stuffed zucchini boats, let them cool down. Place the leftovers in an airtight container. This keeps them fresh and tasty. You can also wrap them in plastic wrap or foil if you don’t have a container. Shelf Life Stored properly, your stuffed zucchini boats will last about 3 to 4 days in the fridge. Make sure to check for any signs of spoilage before eating. If they look or smell off, it’s best to toss them. Freezing Instructions You can freeze stuffed zucchini boats for later. First, let them cool completely. Wrap each boat in plastic wrap or foil. Place them in a freezer-safe bag or container to prevent freezer burn. They can last up to 2 months in the freezer. Reheating Tips To reheat, take the frozen zucchini boats out and let them thaw overnight in the fridge. You can warm them in the oven at 350°F (175°C) for about 20-25 minutes. This keeps them moist and tasty. For a quick option, use the microwave, but be careful not to overcook them. Enjoy your meal again with great flavor! How do I know when zucchini boats are cooked? You can tell when zucchini boats are cooked by checking their texture. The zucchini should be tender but not mushy. A fork should easily pierce the zucchini. Look for a slight browning on the tops for that perfect finish. Can I prepare stuffed zucchini boats in advance? Yes, you can prepare stuffed zucchini boats in advance. You can make the filling and stuff the zucchini a day ahead. Just store them in the fridge until you're ready to bake. This saves time and makes for an easy dinner option. What can I use as a stuffing alternative? If you want to change up the stuffing, you have many options. You can use rice, lentils, or even ground meat. For a vegan option, try using mushrooms or beans. Get creative and mix in your favorite flavors! For a full recipe, check out the Zesty Mediterranean Stuffed Zucchini Boats. This blog post covered how to make stuffed zucchini boats. We talked about the main ingredients, like zucchini and quinoa, and how to prep them. You learned step-by-step instructions for cooking and baking. I shared tips for the best texture and flavor, plus ideas for plating. We also explored variations for different diets. Finally, I provided storage tips to keep leftovers fresh. Enjoy making this dish your own with the ideas and tips shared. Happy cooking!$

Stuffed Zucchini Boats

Delight your taste buds with these Zesty Mediterranean Stuffed Zucchini Boats! This delicious recipe combines fresh ingredients like cherry tomatoes, feta cheese, and quinoa for a tasty and healthy dish. Perfect as a side or main course, these zucchini boats are easy to prepare and bake to perfection. Ready to impress your family or guests?

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Ingredients

4 medium zucchini

1 cup cherry tomatoes, diced

1 cup cooked quinoa

1/2 cup feta cheese, crumbled

1/4 cup Kalamata olives, pitted and chopped

1/4 cup red onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon smoked paprika

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions

Preheat your oven to 375°F (190°C).

Slice the zucchini in half lengthwise and scoop out the center seeds with a spoon, creating a boat effect. Place the zucchini halves cut-side up on a baking sheet.

In a skillet over medium heat, add olive oil and sauté the chopped red onion and minced garlic until fragrant and translucent, about 3-4 minutes.

Add the chopped cherry tomatoes, Kalamata olives, dried oregano, and smoked paprika to the skillet. Cook for another 3-5 minutes, allowing the tomatoes to soften.

In a large bowl, combine the cooked quinoa, sautéed mixture, and crumbled feta cheese. Season with salt and pepper to taste. Mix well until fully incorporated.

Fill each zucchini boat with the quinoa mixture, pressing down slightly to pack it in.

Bake in the preheated oven for 25-30 minutes, or until the zucchini are tender and the tops are slightly golden.

Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.

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

- Presentation Tips: Arrange the stuffed zucchini boats on a large platter, drizzle with a bit of olive oil and sprinkle with extra feta for an eye-catching finish.