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To make these amazing stuffed zucchini boats, gather the following: - 4 medium zucchinis - 1 cup cooked quinoa (preferably chilled) - 1 cup cherry tomatoes, halved - 1/2 cup black olives, pitted and diced - 1/2 cup feta cheese, crumbled - 1/4 cup red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 2 tablespoons olive oil (divided) - Salt and pepper to taste - Fresh parsley, chopped, for garnish You’ll need some basic kitchen tools to make this dish: - Sharp knife - Cutting board - Large baking dish - Medium skillet - Spoon for scooping - Measuring cups and spoons Garnishing makes dishes pop! Consider these options: - Lemon wedges for a fresh zing - Extra crumbled feta cheese for added richness - A drizzle of balsamic glaze for a touch of sweetness - Fresh basil leaves for a fragrant finish These ingredients and tools will help you create tasty stuffed zucchini boats. Enjoy the cooking process and let your creativity shine! For the complete recipe, check out the Full Recipe section. Start by preheating your oven to 375°F (190°C). This will get it ready for baking. Next, take each zucchini and slice it in half lengthwise. Use a spoon to scoop out the center. Leave some flesh inside to keep the shape of the boat. Set the scooped-out pulp aside. You will use it in the filling. Brush the cut sides of the zucchini with olive oil. Sprinkle some salt and pepper on top to add flavor. Place the zucchini halves in a baking dish with the cut side facing up. This will help them cook evenly. In a medium skillet, heat the remaining olive oil over medium heat. Once it is hot, add the minced garlic and chopped red onion. Sauté them for about 3-4 minutes until the onion turns translucent and smells great. This step builds a strong flavor base. Now, stir in the reserved zucchini pulp, diced black olives, halved cherry tomatoes, and cooked quinoa. Add the dried oregano and dried basil. Mix everything well and cook for another 5 minutes. This allows the flavors to blend nicely. Season with salt and pepper to taste. After that, remove the skillet from heat. Gently fold in the crumbled feta cheese. Ensure it mixes evenly with the other ingredients. The feta will add a creamy texture to the filling. Take the filling mixture and spoon it into each zucchini boat. Fill them generously, heaping the mixture for a lovely look. Now, place the stuffed zucchini boats in the preheated oven. Bake them for 20-25 minutes. You want the zucchinis to be tender but still hold their shape. Once done, take the baking dish out of the oven. Let the zucchini boats cool for a few minutes. Before serving, add freshly chopped parsley on top. This gives a bright color and fresh taste. For the full recipe, check the details above. Enjoy your tasty stuffed zucchini boats! When choosing zucchini, look for firm and shiny skin. Avoid ones with soft spots. Small to medium zucchinis have the best flavor. A good size is around 6 to 8 inches long. Also, check for a vibrant green color. This means they are fresh and tasty. Cooking time can vary based on zucchini size. Smaller boats may need less time, while larger ones need more. Check them at the 20-minute mark. If they aren’t tender yet, keep baking. You want them soft but not mushy. Each oven is different, so use your eyes and taste to judge. Fresh herbs can boost flavor. Try adding basil or parsley for a fresh taste. You can also use thyme or rosemary for a warm flavor. For a kick, sprinkle some red pepper flakes. Mix in spices like cumin for a twist. Don't be afraid to experiment with your own favorites. {{image_4}} You can easily switch up the filling to keep it vegetarian. Instead of quinoa, try using rice or lentils. You can also add more veggies. Think spinach, bell peppers, or mushrooms. These ingredients add flavor and texture. You can even mix in some corn for sweetness. Always season well to keep the taste bright. If you want more protein, consider adding cooked chicken or turkey. Ground beef or sausage can also work well. Just cook the meat first, then mix it into your filling. This makes the dish heartier and more filling. You can also use tofu for a meat-free protein option. It absorbs flavors nicely and keeps the dish light. To make this dish gluten-free, stick with quinoa or rice as your base. Both are naturally gluten-free. Just check your feta cheese to ensure it is gluten-free. Many brands are safe, but it’s good to verify. You can also skip cheese if you want a dairy-free version. Use nutritional yeast to mimic the cheesy flavor without gluten. For the full recipe, check out the Zesty Mediterranean Stuffed Zucchini Boats. You can store leftover stuffed zucchini boats in the fridge. Place them in an airtight container. They will stay good for about 3 to 4 days. Make sure they cool down before storing. This helps keep their texture. If you want to save more, you can freeze the stuffed zucchini boats. First, let them cool completely. Wrap each boat tightly in plastic wrap. Then, place them in a freezer-safe bag. They can stay frozen for up to 3 months. To enjoy later, just thaw them in the fridge overnight. To reheat your stuffed zucchini boats, you can use an oven or a microwave. For the oven, preheat it to 350°F (175°C). Place the boats in a baking dish and cover with foil. Heat for about 15-20 minutes until warm. If you use a microwave, place them on a microwave-safe plate. Heat for about 2-3 minutes. Check to make sure they are hot all the way through. Enjoy your meal again! For the complete recipe, check out the Full Recipe section. You can tell stuffed zucchini boats are done when they are tender. The zucchini should be soft but not mushy. A fork can easily pierce the flesh. The filling should also be hot and slightly bubbly. Check them after 20 minutes of baking, but they may need up to 25 minutes. Yes, you can make stuffed zucchini boats ahead of time. Prepare the zucchini and filling. Stuff the zucchini boats and cover them. Place them in the fridge for up to 24 hours. When you're ready, just bake them. This saves time on busy nights and keeps the flavors fresh. Stuffed zucchini boats pair well with many sides. A simple salad adds freshness. You can serve them with crusty bread for a filling meal. Rice or quinoa also works nicely, adding more texture. If you want protein, grilled chicken or shrimp complements the dish well. For more ideas, check out the Full Recipe for inspiration. This post covered everything you need for stuffed zucchini boats. We shared the right ingredients and tools for tasty results. You learned the step-by-step process, from preparing the zucchini to stuffing and baking. Tips on picking zucchini and cooking time help you get it just right. We also explored variations for different diets and gave storage advice for leftovers. Remember, stuffed zucchini boats are versatile and fun to make. Enjoy experimenting with flavors and serving them up with pride. Happy cooking!

Stuffed Zucchini Boats

Elevate your meal prep with these zesty Mediterranean stuffed zucchini boats! This delicious and healthy recipe features fresh ingredients like quinoa, cherry tomatoes, olives, and feta, all baked to perfection. Perfect for a quick dinner or a stunning party dish, these zucchini boats are both nutritious and flavorful. Click through to discover how to make this vibrant dish that will impress your family and friends!
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Ingredients
  

4 medium zucchinis

1 cup cooked quinoa (preferably chilled)

1 cup cherry tomatoes, halved

1/2 cup black olives, pitted and diced

1/2 cup feta cheese, crumbled

1/4 cup red onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

2 tablespoons olive oil (divided)

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

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

    Prepare the Zucchini: Slice each zucchini in half lengthwise. Using a spoon, carefully scoop out the center to create a hollow boat shape, making sure to leave some flesh intact for structure. Reserve the scooped-out pulp for the filling mixture.

      Season the Zucchini: Brush the cut sides of each zucchini half with 1 tablespoon of olive oil. Sprinkle them with salt and pepper to enhance their flavor. Arrange the zucchini boats in a baking dish with the cut side facing up.

        Sauté the Aromatics: In a medium skillet over medium heat, add the remaining tablespoon of olive oil. Once hot, add the minced garlic and chopped red onion. Sauté for about 3-4 minutes or until they are fragrant and the onion becomes translucent.

          Combine the Filling: Stir in the reserved zucchini pulp, diced black olives, halved cherry tomatoes, cooked quinoa, dried oregano, dried basil, and additional salt and pepper to your taste. Mix well and continue to cook for another 5 minutes, allowing the flavors to meld together.

            Incorporate the Feta: Remove the skillet from heat and gently fold in the crumbled feta cheese into the filling mixture until evenly combined.

              Stuff the Zucchini Boats: Generously spoon the filling mixture into each zucchini boat, heaping it slightly for a bountiful presentation.

                Bake the Zucchini: Place the stuffed zucchini boats in the preheated oven and bake for 20-25 minutes. The zucchinis should be tender but still maintain their shape.

                  Garnish and Serve: Once done, remove the baking dish from the oven and let the zucchini boats cool for a few minutes. Before serving, sprinkle freshly chopped parsley over the top for a pop of color and freshness.

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

                      - Presentation Tips: Serve the zucchini boats on a rustic wooden platter, drizzled with a bit more olive oil and a sprinkle of extra feta on top for an inviting look. A lemon wedge on the side can add a refreshing zing as well!