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Zucchini Boats

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Delightful zucchini boats filled with quinoa, tomatoes, and cheese, perfect for a wholesome meal.

Ingredients

Scale
  • 2 large zucchinis
  • 1 cup cooked quinoa
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded cheese (mozzarella or cheddar)
  • 1/2 cup corn (canned or frozen)
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Olive oil

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Slice the zucchinis in half lengthwise, creating a boat-like shape.
  3. Brush the interior of each zucchini half with olive oil, and sprinkle with salt and pepper.
  4. Combine the cooked quinoa, halved cherry tomatoes, corn, shredded cheese, Italian seasoning, and a pinch of salt and pepper in a bowl.
  5. Spoon the filling into each zucchini half, packing it in.
  6. Place the stuffed zucchini halves in a baking dish, snugly fitting them.
  7. Bake for about 20-25 minutes, until tender and cheese is melted.
  8. Serve warm, enjoying the cheesy, veggie goodness.

Notes

Leftovers can be stored in an airtight container for 3-4 days. They can be reheated in the oven or microwave.

Nutrition

Find it online: https://delishrecipezbylucy.com/zucchini-boats-2/

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