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To make these tasty stuffed zucchini boats, gather the following ingredients: - 4 medium zucchini, halved lengthwise - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1/2 cup feta cheese, crumbled - 1/4 cup black olives, sliced - 1/4 cup red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients mix well to create a fresh and healthy dish. You can switch up a few items to change the flavor. Here are some ideas: - Swap quinoa for brown rice or couscous. - Use goat cheese instead of feta for a different taste. - Add cooked ground turkey or beef for protein. - Try bell peppers or spinach for extra veggies. These changes keep the dish exciting and new. Want to add more kick? Consider these options: - A pinch of red pepper flakes for heat. - A squeeze of lemon juice for brightness. - Fresh herbs like basil or cilantro for extra aroma. - A sprinkle of Parmesan cheese for a rich finish. These optional ingredients can elevate your stuffed zucchini boats. Check out the Full Recipe for all the steps! To make stuffed zucchini boats, start by prepping your zucchinis. You need four medium zucchinis. Cut each one in half lengthwise. Use a spoon to scoop out the seeds and some flesh. This creates a boat shape. Place the zucchini halves cut side up in a baking dish. Next, you will mix the filling. In a large bowl, combine one cup of cooked quinoa, one cup of halved cherry tomatoes, half a cup of crumbled feta cheese, and a quarter cup of sliced black olives. Add a quarter cup of finely chopped red onion and two cloves of minced garlic. Sprinkle in one teaspoon each of dried oregano and dried basil. Drizzle in two tablespoons of olive oil. Season with salt and pepper to taste. Mix everything well until combined. Now, it’s time to fill the boats. Generously spoon the quinoa mixture into each zucchini half. Press down gently to pack the filling in. Preheat your oven to 375°F (190°C). Once preheated, cover your baking dish with foil. Bake the stuffed zucchini boats for 25 minutes. This helps to steam the zucchini. After 25 minutes, remove the foil. Bake for an additional 10 minutes. This step allows the tops to turn golden and the zucchini to become tender. Once done, take them out of the oven. Let them cool for a few minutes before serving. For a lovely finish, garnish your stuffed zucchini boats with fresh chopped parsley. This adds color and a bright flavor. Serve them warm right from the oven. You can pair these boats with a simple side salad for a full meal. If you want to add a touch of elegance, drizzle a little balsamic glaze over the top. The balance of flavors will impress everyone at your table. For more details, check the Full Recipe section. When selecting zucchini, look for ones that are firm and smooth. The skin should be shiny and bright. Avoid zucchini that has soft spots or blemishes. Pick medium-sized ones, as they have better flavor and texture. Small zucchini can be sweet, while large ones may be watery and have large seeds. One common mistake is not scooping out enough flesh. If you leave too much, the filling won’t fit well. Another error is overcooking the zucchini. This can make them mushy. Be sure to check them a few minutes before the time is up. Lastly, don’t skip the oil. It adds flavor and moisture to the dish. Cooking time can change based on zucchini size. For smaller zucchini, reduce the baking time by about 5 minutes. For larger zucchini, you may need to add 5 to 10 minutes. Always check for tenderness with a fork. The goal is for the zucchini to be soft but not falling apart. For the full recipe, check the details provided. {{image_2}} You can make stuffed zucchini boats veggie-friendly with ease. Use different grains like brown rice or farro instead of quinoa. For a protein boost, add lentils or chickpeas to the mix. Try black beans for great flavor. You can mix in a variety of vegetables, like bell peppers or spinach, to enhance the dish. For meat lovers, you can fill zucchini boats with ground meat. Ground turkey, beef, or chicken work well. Cook the meat with onions and spices for flavor. Combine it with your favorite sauce, like marinara. This adds moisture and taste. You can also top the boats with cheese for a crispy finish. If you follow a low-carb diet, focus on meat and cheese. Skip the grains and use cream cheese or ricotta for richness. Ground sausage or bacon can add a savory taste. You can also add vegetables like mushrooms and zucchini flesh to keep it low-carb. These options remain filling and packed with flavor without the extra carbs. For a full recipe, check out the delightful Mediterranean stuffed zucchini boats. To keep your leftover stuffed zucchini boats fresh, place them in an airtight container. Make sure they cool to room temperature first. You can store them in the fridge for up to three days. This method helps maintain their texture and flavor. If you want to avoid sogginess, try to keep the filling separate from the zucchini until you're ready to eat. When you're ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the stuffed zucchini boats on a baking sheet. Cover them with foil to keep them from drying out. Heat for about 15-20 minutes or until they are hot throughout. You can also microwave them for a quicker option. Just cover them with a paper towel and heat for 1-2 minutes. Freezing stuffed zucchini boats is easy. First, let them cool completely. Wrap each boat tightly in plastic wrap or foil. Place them in a freezer-safe bag or container. They can last in the freezer for up to three months. When you’re ready to eat them, thaw them in the fridge overnight. Then, reheat in the oven for the best taste and texture. This method allows you to enjoy a delicious meal anytime! Stuffed zucchini boats can last about three to four days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and tasty. I often enjoy them cold or reheated. Yes, you can prep stuffed zucchini boats ahead of time. You can fill the zucchini and cover them. Store them in the fridge for up to a day. When ready to cook, just pop them in the oven. This makes a busy day much easier! If you want to swap quinoa, try using rice or couscous. Both options work well and add good flavor. For a low-carb choice, cauliflower rice is a great option too. Each substitute will change the taste a bit, but all are delicious. Want the full recipe? Check out the delightful Mediterranean stuffed zucchini boats! Stuffed zucchini boats are a tasty dish you can make easily. We covered the key ingredients needed for great flavor and how to prepare them step-by-step. You learned helpful tips to avoid mistakes and adjust cooking time. Variations are perfect for different diets. Plus, smart storage methods keep leftovers fresh. Try these ideas to make your meals exciting. Enjoy creating and sharing your stuffed zucchini boats!

Stuffed Zucchini Boats

Savor the flavors of the Mediterranean with these delightful stuffed zucchini boats! This easy recipe combines healthy ingredients like quinoa, cherry tomatoes, feta, and olives to create a vibrant dish that's sure to impress. Perfect for a light lunch or dinner, these zucchini boats are not only delicious but also visually stunning. Click through to explore this recipe and elevate your culinary skills today!
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Ingredients
  

4 medium zucchini, halved lengthwise

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1/2 cup feta cheese, crumbled

1/4 cup black olives, sliced

1/4 cup red onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 375°F (190°C).

    Using a spoon, scoop out the seeds and a bit of the flesh from each zucchini half to create a boat-like structure. Place them cut side up in a baking dish.

      In a large bowl, mix the cooked quinoa, cherry tomatoes, feta cheese, black olives, red onion, garlic, oregano, basil, olive oil, salt, and pepper until well combined.

        Generously fill each zucchini half with the quinoa mixture, pressing down gently to pack it in.

          Drizzle a little more olive oil over the stuffed zucchini boats for added flavor and moisture.

            Cover the baking dish with foil and bake in the preheated oven for 25 minutes.

              Remove the foil and bake for an additional 10 minutes, until the zucchini is tender and the tops are lightly golden.

                Once done, remove from the oven and let cool slightly.

                  Garnish with fresh parsley before serving.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4