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To make Cheesy Zucchini Boats, gather these ingredients: - 4 medium zucchini - 1 cup cherry tomatoes, halved - 1 cup corn kernels (fresh or frozen) - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1/4 cup cream cheese, softened - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish When measuring, use dry measuring cups for solids and liquid cups for liquids. If you don’t have cherry tomatoes, you can use diced regular tomatoes. For corn, fresh is best, but frozen works just fine. You can swap mozzarella cheese for cheddar or a dairy-free cheese if you prefer. Cream cheese can be replaced with Greek yogurt for a lighter touch. Adjust the Italian seasoning to your taste; fresh herbs are a great option too. This recipe is both vegetarian and gluten-free. It uses fresh vegetables and dairy, making it a healthy choice. If you want it vegan, substitute the cheese and cream cheese with plant-based options. Always check labels if you're concerned about gluten. Enjoy these tasty boats knowing they fit into many diets! Start by washing the zucchini under cool water. This step removes dirt and any pesticides. Next, slice each zucchini in half lengthwise. Use a spoon to scoop out the seeds and soft flesh. Leave enough flesh to keep the shape strong. Set the removed flesh aside for later. This will help create a tasty filling. In a medium bowl, mix the reserved zucchini flesh with halved cherry tomatoes and corn kernels. Add shredded mozzarella, grated Parmesan, and softened cream cheese. Next, stir in minced garlic, Italian seasoning, and a pinch of salt and pepper. Mix well until all ingredients blend together. This filling is key for flavor and creaminess. Preheat your oven to 375°F (190°C). Lay the zucchini halves on a baking sheet with the cut side facing up. Lightly sprinkle salt in each hollow. Roast the zucchini for about 10 minutes. This helps soften them. Afterward, stuff each zucchini with the cheese filling, packing it in gently. Bake the filled zucchini boats for 20-25 minutes. Look for melted cheese and a golden top. Once done, let them cool slightly before serving. For a fresh touch, add basil leaves on top. For the full recipe, check the details above. To get the best texture for your Cheesy Zucchini Boats, it’s key to roast the zucchini first. This step softens them without making them too mushy. Roast them for about 10 minutes at 375°F (190°C). This short bake helps the zucchini hold their shape. When you scoop out the insides, leave a bit of the flesh. This makes the boats sturdy and ready for filling. Adding herbs and spices can make your zucchini boats shine. I love using Italian seasoning in the filling. It brings warmth and depth. You can also add fresh herbs like basil or parsley for a bright touch. A sprinkle of garlic powder can add more flavor too. Feel free to adjust the salt and pepper to your taste. A pinch of red pepper flakes can bring some heat if you like spice. When serving Cheesy Zucchini Boats, presentation matters. Arrange them on a large plate and drizzle with olive oil. A sprinkle of extra Parmesan cheese on top makes them look fancy. Pair these boats with a light salad for a complete meal. A crisp green salad with lemon vinaigrette complements the rich cheese. You can also serve them with crusty bread to soak up any leftover flavors. For a fun twist, try adding a dollop of salsa or guacamole on the side. Enjoy your delicious creation! {{image_4}} You can change up the filling for your Cheesy Zucchini Boats. If you like meat, try adding cooked ground beef or turkey. This adds protein and a savory taste. For a vegetarian option, mix in black beans or lentils. You can also use cooked quinoa for a healthy twist. If you want a vegan version, swap the cheeses for vegan cheese or nutritional yeast. This keeps the dish creamy and flavorful without dairy. You can cook zucchini boats in different ways. Baking is the most common, but grilling is fun too. Grilling gives the boats a smoky flavor. Just preheat your grill and place the stuffed boats on the grates. Cook for about 15-20 minutes, or until the cheese melts. An air fryer is another quick method. Set it to 350°F and cook for 10-12 minutes. This gives you crispy edges and a warm center. Using seasonal vegetables can elevate your dish. In summer, add bell peppers or fresh corn for a sweet crunch. In the fall, try adding diced butternut squash or mushrooms for a hearty flavor. Seasonal swaps not only taste great but are also better for the environment. They help you enjoy fresh produce while saving money. Your Cheesy Zucchini Boats can be a year-round delight with these fresh choices. You can find the full recipe above to get started on your delicious journey! To keep your Cheesy Zucchini Boats fresh, store them in an airtight container. Place them in the fridge after they cool down. They will stay good for up to three days. If you plan to eat them later, don’t add fresh basil until you serve them. This keeps the herb bright and fresh. When you're ready to eat your leftovers, preheat your oven to 350°F (175°C). Place the zucchini boats on a baking sheet. Cover them with foil to keep them moist. Bake for about 15 minutes or until they are hot. You can also reheat them in a microwave for about 2-3 minutes, but the oven gives a better texture. If you want to freeze the Cheesy Zucchini Boats, it’s best to do this before baking. Prepare the boats as per the Full Recipe, then wrap them tightly in plastic wrap. Place them in a freezer-safe container or bag. They can be frozen for up to two months. When you’re ready to cook, thaw them in the fridge overnight, then bake as directed. Enjoy the taste of summer even in winter! To prevent zucchini from getting soggy, I recommend salting it. After slicing, sprinkle salt inside the hollowed-out zucchini. Let it sit for about 10 minutes. The salt draws out excess moisture. Afterward, pat it dry with a paper towel. This method helps keep your zucchini firm while baking. Yes, you can prepare Cheesy Zucchini Boats ahead of time. You can scoop out the zucchini and make the filling. Store both in separate containers in the fridge. When you’re ready to cook, stuff the zucchini and bake. This saves time and allows for easy entertaining! There are many toppings you can add to make your boats unique. Consider adding cooked sausage or ground turkey for protein. You could also try adding black beans or diced bell peppers. For a spicy kick, sprinkle some red pepper flakes. Fresh herbs like parsley or chives can brighten the dish. Don't forget to check the Full Recipe for more ideas! Cheesy Zucchini Boats are a fun and tasty dish. We covered ingredients, including alternatives for diets. The steps to prepare and bake them are easy to follow. I shared tips for texture, flavor, and serving ideas. You can also explore variations and storage options. In the end, these boats offer flavor and health. Enjoy making your own creations!

Cheesy Zucchini Boats

Craving a delicious and healthy meal? Try these Cheesy Zucchini Boats, packed with vibrant veggies and melty cheese! In just 40 minutes, you can create a satisfying dish that’s perfect for any occasion. With zucchini, cherry tomatoes, and a cheese blend, this recipe offers a tasty twist on dinner. Click through for the full guide and discover how easy it is to make these delightful zucchini boats today!
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Ingredients
  

4 medium zucchini

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/4 cup cream cheese, softened

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Begin by preheating your oven to 375°F (190°C).

    Wash the zucchini thoroughly and slice each one in half lengthwise. Carefully scoop out the seeds and inner flesh with a spoon, leaving enough of the flesh intact to form a sturdy boat shape. Set the reserved flesh aside for the filling.

      Lay the zucchini halves on a baking sheet lined with parchment paper, cut side facing up. Lightly sprinkle the insides with salt. Place the baking sheet in the preheated oven and roast for about 10 minutes to allow the zucchini to soften slightly.

        While the zucchini is roasting, prepare the filling. In a medium mixing bowl, combine the reserved zucchini flesh, halved cherry tomatoes, corn kernels, shredded mozzarella, grated Parmesan, softened cream cheese, minced garlic, Italian seasoning, and a pinch of salt and pepper. Stir until all the ingredients are well incorporated and set aside.

          After 10 minutes, remove the zucchini from the oven. Carefully spoon the cheese and vegetable mixture into each hollow zucchini boat, pressing gently to ensure they are well packed.

            Return the stuffed zucchini boats to the oven and bake for an additional 20–25 minutes. Keep an eye on them and bake until the cheese is melted, bubbly, and turns a delightful golden brown.

              Once baked, take the zucchini boats out of the oven and allow them to cool for a few minutes before serving. Garnish with fresh basil leaves for a burst of color and flavor.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Arrange the Cheesy Zucchini Boats on a generously sized platter, drizzle a bit of olive oil over the top, and finish with a light sprinkle of additional grated Parmesan cheese for an enticing touch. Enjoy!