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- 4 medium zucchinis - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 bell pepper, finely chopped - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 1 cup shredded mozzarella cheese (or dairy-free cheese) - 1 tablespoon olive oil - Salt and pepper to taste - Fresh basil leaves for garnish Gather all your ingredients before starting. Fresh zucchinis are key for this dish. They should feel firm and not have soft spots. Quinoa brings a nutty flavor and great texture. You can use leftover quinoa or cook it fresh. For the filler, I love using colorful veggies like bell peppers and tomatoes. They add taste and a nice look to your dish. Garlic and onion give a savory base that makes everything better. The seasonings, like oregano and smoked paprika, add depth. You can adjust the salt and pepper to suit your taste. The cheese on top melts beautifully and adds creaminess. Finally, fresh basil leaves make a lovely garnish. They add flavor and a pop of green to your dish. This recipe is not just tasty; it’s also a feast for the eyes. For the full recipe, check the section above. - Preheat the Oven: Start by setting your oven to 375°F (190°C). This helps the zucchinis cook evenly. - Prepare the Zucchini: Take four medium zucchinis. Cut them in half lengthwise. Use a spoon to scoop out the inside. Leave a small border to hold the filling. Set the scooped flesh aside for later. - Sauté Aromatics and Vegetables: Grab a medium skillet and heat one tablespoon of olive oil over medium heat. Add one diced onion and two minced garlic cloves. Cook for 3-4 minutes until the onion looks clear and smells nice. Then, mix in the chopped zucchini flesh, one finely chopped bell pepper, and one cup of halved cherry tomatoes. Add one teaspoon of dried oregano and one teaspoon of smoked paprika. Stir everything for 5-6 minutes until the veggies are tender. Don’t forget to season with salt and pepper to taste. - Mix Quinoa with Vegetable Mixture: In a large bowl, combine one cup of cooked quinoa with the sautéed veggie mix. Add half of one cup of shredded mozzarella cheese. Stir well to mix all ingredients. - Stuff the Zucchini Boats: Take each zucchini half and fill it with the quinoa mixture. Press it down gently to pack it. Place the stuffed zucchinis on a baking sheet lined with parchment paper to avoid a mess. - Add Cheese and Bake: Sprinkle the remaining mozzarella cheese on top of each zucchini boat. This will create a tasty cheesy layer. Place the baking sheet in the oven and bake for 20-25 minutes. The zucchinis should be soft, and the cheese should bubble and turn golden. - Cooling and Garnishing: After baking, take the zucchini boats out of the oven. Let them cool for a few minutes. Before you serve, add fresh basil leaves on top for extra flavor and a beautiful look. For the full recipe, check out the detailed instructions above! Choosing the Right Zucchini Select firm, medium zucchinis for this dish. They should feel heavy and have smooth skin. Avoid zucchinis with soft spots or blemishes. Fresh zucchinis will hold their shape well during cooking. Look for ones that are about six to eight inches long. Substituting Ingredients You can easily swap ingredients based on what you have. If you don’t have quinoa, use rice or couscous. For a different flavor, try adding mushrooms or spinach. You can also switch the cheese for a vegan option. This keeps the dish flexible and fun. Best Sautéing Practices When sautéing veggies, heat the oil before adding them. This helps to release their flavors. Stir often to prevent burning. Cook until the onions are clear and the veggies are tender. This usually takes about five to six minutes. Optimal Baking Times Bake the stuffed zucchinis at 375°F for 20 to 25 minutes. This allows the zucchini to soften while the cheese melts. Check for a bubbly, golden top. If you like it extra crispy, broil for an additional two minutes. Just watch closely to avoid burning. For the full recipe, check out the detailed steps above. Enjoy your cooking! {{image_4}} You can boost the protein in your stuffed zucchini. Try adding black beans or lentils. Both are great choices. They mix well with the quinoa and veggies. You can also add some cooked ground turkey or chicken if you eat meat. Just ensure the meat is well-seasoned to enhance the flavors. Want to add more kick? Use spices like cumin or chili powder. These spices bring warmth and depth. You can also try adding some fresh herbs like cilantro or parsley. They add freshness and a burst of flavor that makes each bite exciting. If you need a gluten-free dish, you are in luck! Quinoa is gluten-free and perfect for this recipe. Just make sure to check any additional ingredients for gluten. Use gluten-free breadcrumbs if you want a crunchy topping. To make this dish vegan, swap out the cheese for a dairy-free option. Nutritional yeast can also give a cheesy flavor without dairy. You can also skip the cheese altogether for a lighter meal. Add a splash of lemon juice for brightness and flavor. After enjoying your cheesy quinoa-stuffed zucchini, store any leftovers right away. Place them in an airtight container. This keeps them fresh for up to three days in the fridge. Make sure the zucchini boats cool down before sealing them. This avoids extra moisture, which can make them soggy. If you want to save your stuffed zucchini for later, freezing works great! First, let the stuffed zucchinis cool completely. Then, wrap each one in plastic wrap. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to eat, simply thaw them in the fridge overnight. Reheat them in the oven at 350°F (175°C) until warm. This keeps the flavor and texture just right. Try this method for easy meal prep. For the full recipe, check out the details above. How long do stuffed zucchinis last in the fridge? Stuffed zucchinis can last about 3 to 5 days in the fridge. Store them in an airtight container to keep them fresh. Can I make stuffed zucchini ahead of time? Yes, you can prepare stuffed zucchini ahead of time. You can stuff them and keep them in the fridge for a day. Just bake them when you are ready to eat. What can I substitute for quinoa in this recipe? You can use rice, couscous, or even farro as a substitute for quinoa. Each will bring its own flavor and texture to the dish. Are vegetarian stuffed zucchinis healthy? Yes, vegetarian stuffed zucchinis are healthy. They are low in calories and high in nutrients. Zucchinis are rich in vitamins A and C, and the filling adds fiber and protein. What are the benefits of using zucchini? Zucchini is low in calories and packed with water. This helps keep you hydrated. It also contains antioxidants that can support your health. Plus, zucchini adds a nice texture to your meals. In this blog post, we explored how to make delicious stuffed zucchini. We covered the key ingredients like zucchini, quinoa, and seasonings. I shared step-by-step instructions from prep to baking. You learned tips for choosing the best zucchini and cooking techniques for perfect results. Plus, I provided variations for dietary needs and storage info. Now, you can enjoy a tasty dish that is healthy and easy to make. Keep experimenting to find what you love best!

Vegetarian Stuffed Zucchini

Elevate your meal with these Cheesy Quinoa-Stuffed Zucchini Boats! Discover how to create this delicious dish that's packed with nutritious ingredients like quinoa, cherry tomatoes, and bell peppers. Easy to make and full of flavor, these zucchini boats are perfect for any occasion. Ready in just 45 minutes, your family will love them! Click through for the full recipe and enjoy a wholesome twist on comfort food today!
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Ingredients
  

4 medium zucchinis

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 bell pepper, finely chopped

1 small onion, diced

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon smoked paprika

1 cup shredded mozzarella cheese (or dairy-free cheese)

1 tablespoon olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Oven Preparation: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot and ready for the stuffed zucchinis.

    Zucchini Preparation: Take each zucchini and slice it in half lengthwise. Carefully scoop out the inner flesh using a spoon, creating boats while leaving a small border along the edges. Set aside the flesh and chop it finely for later use.

      Sauté Aromatics: In a medium skillet, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic. Sauté them together for about 3-4 minutes until the onion becomes translucent and fragrant.

        Add Vegetables: Stir in the reserved chopped zucchini flesh, finely chopped bell pepper, halved cherry tomatoes, dried oregano, and smoked paprika. Cook this vegetable mixture for about 5-6 minutes, stirring occasionally until the veggies reach a tender consistency. Don't forget to season with salt and pepper according to your taste preferences.

          Combine Mixtures: In a large mixing bowl, combine the cooked quinoa with the sautéed vegetable mixture. Add half of the shredded mozzarella cheese to the bowl, stirring until all ingredients are thoroughly mixed.

            Stuffing the Zucchini: Generously fill each zucchini boat with the quinoa filling, pressing it down slightly to ensure it’s packed. Arrange the stuffed zucchinis on a baking sheet lined with parchment paper for easy cleanup.

              Cheese Topping: Sprinkle the remaining shredded mozzarella cheese evenly over the tops of the stuffed zucchinis, creating a delicious cheesy crust.

                Baking: Place the baking sheet in your preheated oven and bake for 20-25 minutes. The zucchinis should become tender, while the cheese melts into a bubbly, golden layer.

                  Cool and Garnish: Once baked, remove the zucchini boats from the oven and allow them to cool for a few minutes. Before serving, garnish with fresh basil leaves for a pop of color and flavor.

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

                      - Serving Suggestions: Serve the zucchini boats warm, accompanied by a fresh green salad or some crusty bread to soak up any delicious juices!