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When making stuffed zucchini Parmesan boats, you’ll need some fresh and simple ingredients. Here is a list of what you need: - 4 medium zucchinis - 1 cup quinoa, cooked - 1 cup cherry tomatoes, halved - 1 cup spinach, chopped - 1/2 cup mozzarella cheese, shredded - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves, for garnish These ingredients come together to create a tasty dish. The zucchinis serve as the perfect boat for the filling. The quinoa adds protein and makes the dish hearty. Spinach and tomatoes bring color and nutrients. The cheeses melt together and give a rich flavor. Garlic and Italian seasoning boost the taste even more. Using fresh basil at the end adds a nice touch. It brings brightness and freshness to the dish. Each bite is a great mix of flavors and textures. You can find all these ingredients at your local store. Enjoy cooking and savoring this simple yet delicious meal! {{ingredient_image_1}} - Preheat the oven to 375°F (190°C) and prepare a baking dish. Use parchment paper or a light coat of olive oil. - Slice the zucchinis in half lengthwise. Scoop out the center with a spoon to make boats. Save the scooped-out flesh. - In a skillet over medium heat, add olive oil. Sauté the minced garlic for about one minute until fragrant. - Add the reserved zucchini flesh, chopped spinach, and halved cherry tomatoes to the skillet. Cook for about 3-4 minutes until the spinach wilts and tomatoes soften. - Stir in the cooked quinoa, shredded mozzarella, Italian seasoning, salt, and pepper. Mix until everything is well combined. - Generously stuff each zucchini boat with the quinoa and vegetable mixture, packing it down lightly. - Place the stuffed zucchinis in the prepared baking dish. Sprinkle grated Parmesan cheese over the tops of each boat. - Bake in the preheated oven for 20-25 minutes. They are ready when the zucchinis are tender and cheese is bubbly and golden. - Once baked, take them out of the oven and let them cool slightly. Garnish with fresh basil leaves before serving. - How to choose the best zucchinis Select zucchinis that feel firm and look shiny. They should be medium-sized and free from blemishes. Smaller zucchinis tend to be sweeter and more tender. - Adjusting cooking times Cooking times can vary based on zucchini size. Check for doneness by piercing with a fork. If it goes in easily, the zucchini is ready. - Using fresh vs. dried herbs Fresh herbs bring brighter flavors to the dish. Dried herbs are great too; just remember they are more potent. Use about one-third of the dried amount compared to fresh. - Overstuffing the zucchini Fill the zucchini boats but don’t pack them too tightly. Overstuffing can lead to uneven cooking and messier results. - Not seasoning adequately Seasoning is key to flavor. Don’t skip the salt and pepper. Taste the filling before stuffing to ensure it’s well-seasoned. - Cooking at the wrong temperature Baking at the correct temperature is crucial. Too high can burn the cheese, while too low may leave your zucchinis soggy. Stick to 375°F for the best results. Pro Tips Choose the Right Zucchini: Look for firm, medium-sized zucchinis for the best texture and flavor. Avoid large ones as they can be watery and have large seeds. Experiment with Fillings: Feel free to mix and match your favorite vegetables, beans, or proteins in the stuffing for added flavor and nutrition. Make Ahead: You can prepare the stuffed zucchinis a day in advance. Just cover them and store in the fridge until you’re ready to bake. Garnish for Flavor: Fresh herbs like parsley or cilantro can enhance the dish's flavor. Add them just before serving for a fresh touch. {{image_2}} If you want to change things up, you can easily swap ingredients. Here are some ideas: - Quinoa alternatives: Try using rice or couscous instead of quinoa. Both give a nice texture. - Cheese options: Use cheddar for a sharper taste or feta for a tangy kick. - Adding proteins: Ground meat or beans can make the dish heartier. Ground turkey or black beans work well. You can also give your stuffed zucchini a different twist. Here are some flavor ideas: - Mediterranean-style stuffed zucchini: Add olives, artichoke hearts, and use feta cheese. This gives it a bright, tangy flavor. - Mexican-inspired zucchini boats: Mix in black beans, corn, and taco seasoning. Top with salsa and avocado for a fresh finish. - Asian-style stuffed zucchini: Use soy sauce, ginger, and bell peppers. Add sesame oil for a nutty flavor and top with green onions. Feel free to mix and match these ideas! Each variation makes the dish unique and exciting. To keep your stuffed zucchini fresh, follow these tips: - Refrigeration guidelines: Place leftovers in an airtight container. They last for 3-4 days in the fridge. - Freezing instructions: For longer storage, freeze them. Wrap each zucchini boat in plastic wrap. Then, place them in a freezer bag. They can stay good for up to 3 months. When you're ready to enjoy your leftovers, try these methods: - Best methods for reheating stuffed zucchini: The oven is best. Preheat it to 350°F (175°C) and bake for 15-20 minutes. Alternatively, use a microwave. Heat on medium for 2-3 minutes. - Maintaining texture and flavor: Cover the zucchini with foil while baking. This keeps them moist and tasty. If using a microwave, place a damp paper towel over them to prevent drying out. Can I make stuffed zucchini ahead of time? Yes, you can prepare the stuffed zucchini in advance. Stuff the zucchini boats and store them in the fridge. Cover them tightly with plastic wrap or foil. They will stay fresh for up to a day. When ready, just bake them as directed. How do I know when the zucchini is done? The zucchini is done when it is tender. You can check by poking it with a fork. If it goes in easily, the zucchini is ready. The cheese on top should also be bubbly and golden. Can I use different vegetables in the filling? Absolutely! You can mix and match your favorite veggies. Bell peppers, onions, or mushrooms work well. Just chop them small and sauté them before adding to the mix. This gives great flavor and texture. Is this recipe suitable for meal prep? Yes, this recipe is perfect for meal prep. The stuffed zucchini boats store well in the fridge. They make a great lunch or dinner option. Just reheat in the oven or microwave when needed. Enjoy a healthy meal ready to go! In this blog post, we explored how to make stuffed zucchini boats. We covered ingredients, preparation steps, and tips for perfect results. I shared common mistakes to avoid and offered variations for your dish. Remember, you can customize the recipe by changing the protein or cheese. Storing leftovers correctly keeps your meal fresh. Lastly, addressing your questions about meal prep and cooking times helps you succeed. Enjoy creating this tasty, healthy dish!

Stuffed Zucchini Parmesan Boats

Delicious zucchini boats filled with quinoa, vegetables, and cheese, baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 medium zucchinis
  • 1 cup quinoa, cooked
  • 1 cup cherry tomatoes, halved
  • 1 cup spinach, chopped
  • 1 2 mozzarella cheese, shredded
  • 1 4 grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • for garnish Fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper or lightly grease it with olive oil.
  • Slice the zucchinis in half lengthwise and scoop out the center using a spoon, creating small boats. Reserve the scooped-out flesh for later use.
  • In a skillet over medium heat, warm the olive oil and sauté the garlic until fragrant, about 1 minute.
  • Add the reserved zucchini flesh, chopped spinach, and cherry tomatoes to the skillet. Cook until the spinach is wilted and the tomatoes are slightly softened, about 3-4 minutes.
  • Stir in the cooked quinoa, mozzarella cheese, Italian seasoning, salt, and pepper. Mix everything until well combined.
  • Stuff each zucchini boat generously with the quinoa and vegetable mixture.
  • Place the stuffed zucchinis in the prepared baking dish and sprinkle grated Parmesan cheese over the top of each boat.
  • Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the cheese is bubbly and golden.
  • Once baked, remove from the oven and let cool slightly before serving. Garnish with fresh basil leaves.

Notes

Feel free to customize the filling with your favorite vegetables.
Keyword baked, quinoa, stuffed, vegetarian, zucchini