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Zucchini, a summer squash with a mild flavor and versatile texture, has become a staple in many kitchens around the world. Its adaptability allows it to shine in various culinary roles, from stir-fries to salads, and even as a base for baked goods. Among its many uses, one of the most inventive and popular is the creation of zucchini boats. These delightful vessels not only showcase zucchini's unique qualities but also present an opportunity for creativity in the kitchen.

Back-to-School Zucchini Recipes

Discover the delicious world of zucchini boats with this easy recipe for Zucchini Boats: The Cheesy Surprise. These hollowed zucchini halves are loaded with a mouthwatering filling of fresh vegetables, grains, and melted cheese, making them a healthy yet satisfying meal option. Perfect for various dietary needs, they're easy to prepare and customizable to suit your tastes. Elevate your cooking with this fun and visually appealing dish that everyone will love!
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Ingredients
  

4 medium zucchini

1 cup cooked quinoa (or rice)

1 cup cherry tomatoes, halved

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 bell pepper, finely chopped (any color)

1 tsp garlic powder

1 tsp onion powder

1 tsp Italian seasoning

Salt and pepper to taste

Olive oil for drizzling

Fresh basil for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C).

    Prepare the Zucchini: Wash the zucchini and slice them in half lengthwise. Use a spoon to scoop out the center of each half to create a boat, leaving enough flesh to keep the skins intact.

      Mix the Filling: In a large mixing bowl, combine the cooked quinoa, halved cherry tomatoes, chopped bell pepper, ½ cup of mozzarella cheese, Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir until well mixed.

        Fill the Zucchini Boats: Carefully spoon the filling mixture into each zucchini boat, pressing down gently to pack it in.

          Top with Cheese: Sprinkle the remaining ½ cup of mozzarella cheese evenly over the filled zucchini boats.

            Drizzle and Bake: Place the stuffed zucchini boats on a baking sheet and drizzle with a little olive oil. Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

              Garnish and Serve: Once done, let the zucchini boats cool slightly before garnishing with fresh basil. Serve warm.

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