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Deliciously Easy Baked Cheesy Stuffed Zucchini Boats Recipe

Baked Cheesy Stuffed Zucchini Boats

Baked Cheesy Stuffed Zucchini Boats are a delightful way to enjoy your veggies, easy to whip up, and perfect for family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Zucchini Boats
  • 4 medium zucchinis the star of the show, tender and perfect for stuffing
  • 1 cup cooked quinoa a great source of protein and adds a nice texture
  • 1 cup cherry tomatoes halved for a burst of freshness and sweetness
  • 1 cup corn kernels fresh or frozen, adds a lovely crunch
  • 1 cup shredded cheese cheddar or mozzarella
  • 1/2 cup black beans rinsed and drained, a hearty addition
  • 1/4 cup chopped fresh parsley for a pop of color and freshness
  • 2 cloves garlic minced to give it that aromatic kick
  • 1 tsp ground cumin adds warmth and depth
  • 1 tsp paprika for a hint of smokiness
  • Salt and pepper to taste
  • Olive oil
  • Additional cheese for topping (optional)

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Spoon

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: Slice the zucchinis in half lengthwise and scoop out the center to create little boats.
  3. Step 3: In a large mixing bowl, combine the cooked quinoa, chopped zucchini flesh, cherry tomatoes, corn, black beans, half of the shredded cheese, parsley, garlic, cumin, paprika, salt, and pepper. Mix everything well.
  4. Step 4: Spoon the filling mixture into each zucchini boat, pressing it down gently. Drizzle a bit of olive oil over the top and sprinkle with additional cheese if desired.
  5. Step 5: Place the stuffed zucchini boats on a baking sheet and bake for about 25-30 minutes, until tender and the cheese is bubbly.
  6. Step 6: Let them cool for a few minutes, garnish with extra parsley, and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for about 3-4 days. Reheat in the oven for the best texture.