Stuffed Zucchini Boats

• 4 medium zucchinis
• 1 cup cooked quinoa
• 1 cup shredded mozzarella cheese
• 1/2 cup diced tomatoes
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cut zucchinis in half lengthwise and scoop out centers to form boats.
3. 3 In a bowl, mix quinoa, mozzarella, tomatoes, feta, garlic, oregano, salt, and pepper.
4. 4 Brush zucchini boats with olive oil and fill with the quinoa mixture.
5. 5 Place boats on a baking sheet lined with parchment paper.
6. 6 Bake for 20 minutes until zucchini is tender and filling is bubbly.
7. 7 Remove from oven and let cool for 5 minutes before serving.

Nutrition

Tips

• For extra flavor, add sautéed spinach or mushrooms to the filling.
• If you prefer a crispier top, broil for 1-2 minutes at the end, watching closely.
• Experiment with cheeses like cheddar or parmesan for different flavor profiles.
• Make ahead by assembling boats and refrigerating until ready to bake.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a fresh green salad for a light meal.
• Pair with garlic bread for a hearty dinner.
• Add a side of tzatziki sauce for extra creaminess.

FAQ