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In the realm of healthy eating, few dishes can rival the delightful combination of flavor and nutrition found in Cheesy Mediterranean Stuffed Zucchini Boats. This recipe not only brings a burst of Mediterranean flavors to your table but also showcases the versatility of zucchini as a base for a satisfying meal. Whether you’re looking for a light lunch, a savory side dish, or a vegetarian main course, these stuffed zucchini boats can adapt to any occasion, making them a go-to recipe for health-conscious food lovers.

Stuffed Zucchini Boats with Cheese

Discover the deliciousness of Cheesy Mediterranean Stuffed Zucchini Boats, a healthy dish bursting with vibrant flavors! Perfect for lunch, dinner, or as a savory side, these zucchini boats are easy to customize according to your taste. Packed with nutrient-rich ingredients like quinoa, cherry tomatoes, and fresh spinach, they offer both satisfaction and nutrition. Try this delightful recipe for a wholesome meal that won't compromise on taste!
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Ingredients
  

4 medium zucchini

1 cup cooked quinoa

1 cup cherry tomatoes, diced

1/2 cup red onion, finely chopped

1 cup fresh spinach, chopped

1 cup feta cheese, crumbled

1/2 cup mozzarella cheese, shredded

2 cloves garlic, minced

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

2 tbsp olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

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

    Prepare the zucchini: Cut the zucchinis in half lengthwise and scoop out the centers carefully using a spoon, creating boats. Reserve the scooped zucchini flesh for the filling.

      Make the filling: In a skillet, heat olive oil over medium heat. Add minced garlic and red onion, and sauté until the onion becomes translucent, about 3-4 minutes. Add the chopped zucchini flesh, cherry tomatoes, and spinach to the skillet, cooking until the spinach wilts, about 2-3 minutes.

        Combine ingredients: In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, feta cheese, mozzarella cheese, oregano, basil, salt, and pepper. Mix until well combined.

          Stuff the zucchini boats: Place the zucchini halves in a baking dish, cut side up. Generously fill each zucchini boat with the prepared quinoa mixture.

            Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the zucchini is tender and the cheese is bubbly and golden.

              Garnish and serve: Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.

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