Savory Stuffed Zucchini Boats
April 29, 2025
Enjoy a delightful and healthy dish with these Savory Stuffed Zucchini Boats, perfect for a side at dinner or a hearty snack. Fresh zucchini is hollowed out and filled with a savory mixture of quinoa, cherry tomatoes, spinach, and cheese, then baked to perfection. These colorful boats not only satisfy your taste buds but also add a beautiful presentation to your table. Imagine sinking your teeth into tender zucchini packed with vibrant flavors and textures, each bite offering a burst of freshness from the vegetables and a creamy richness from the cheese. This dish is not only easy to prepare but also incredibly versatile; swap out the filling ingredients based on your preferences or seasonal produce.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings4
Category: Side Dishes
Ingredients
- 2 medium zucchinis
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
Preheat the oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the insides to create boats, leaving a thin layer of flesh intact.
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the cherry tomatoes and spinach, cooking until the spinach is wilted. Mix in the cooked quinoa, oregano, salt, and pepper, stirring to combine. Remove from heat and fold in half of the mozzarella cheese.
Fill each zucchini boat with the quinoa mixture, pressing down gently to pack it in. Place the stuffed zucchinis on a baking sheet lined with parchment paper. Top with the remaining mozzarella cheese.
Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the cheese is bubbly and golden. Garnish with fresh basil if desired before serving.
