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Zucchini stands out as one of the most versatile and healthy vegetables available, celebrated for its mild flavor and adaptability in various culinary applications. Whether grilled, sautéed, or baked, zucchini can easily take on the character of any dish. One of the most delightful and creative ways to enjoy this summer squash is by transforming it into stuffed zucchini boats. This approach not only enhances its taste and texture but also allows for a hearty, wholesome meal that can be customized to suit your preferences.

Baked Parmesan Zucchini Boats

Discover the delicious world of Baked Parmesan Zucchini Boats, a nutritious and versatile meal perfect for any occasion. These delightful stuffed zucchini halves are filled with a savory mixture of quinoa, cherry tomatoes, and cheese, making them both satisfying and healthy. Learn how to prepare and bake these scrumptious boats while enjoying all the health benefits of zucchini and its flavorful fillings. Perfect for busy families or health enthusiasts, this dish is sure to impress!
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Ingredients
  

4 medium zucchinis

1 cup cherry tomatoes, halved

1 cup cooked quinoa (or rice)

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 clove garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons olive oil

Fresh parsley for garnish (optional)

Instructions
 

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

    Prepare the Zucchinis: Slice the zucchinis in half lengthwise. Using a spoon, scoop out the seeds and some flesh to create boats, leaving about ¼ inch of the flesh intact. Set aside.

      Make the Filling: In a mixing bowl, combine the cooked quinoa, cherry tomatoes, ½ cup of mozzarella cheese, ¼ cup of Parmesan cheese, minced garlic, oregano, basil, salt, and pepper. Drizzle with olive oil and mix well until all ingredients are evenly coated.

        Fill the Zucchini Boats: Place the hollowed zucchini halves on a baking sheet lined with parchment paper. Spoon the filling mixture into each zucchini boat, packing it slightly.

          Add Cheese Topping: Sprinkle the remaining mozzarella and Parmesan cheese evenly over the filled zucchini boats.

            Bake: Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the zucchini is tender and the cheese is bubbly and golden.

              Garnish and Serve: Once baked, remove from the oven and let them cool for a few minutes. Garnish with fresh parsley if desired, then serve warm.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4