Description
Easy Veggie Stuffed Zucchini Boats with Bold, Fresh Flavors
Ingredients
Scale
- 2 medium zucchinis (choose firm, fresh zucchinis about 6–8 inches long)
- 1 tablespoon olive oil (for brushing)
- to taste salt
- to taste pepper
- 1 cup bell peppers (diced (red, yellow, or orange))
- 1 cup cherry tomatoes (halved)
- 1/2 cup red onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup cooked quinoa or rice
- 1 can black beans (optional)
- 1/4 cup fresh herbs (chopped (basil, parsley, or cilantro))
- 1 cup grated cheese (mozzarella, cheddar, or vegan alternative)
- 1 teaspoon red pepper flakes (for a gentle kick)
- 1 teaspoon lemon zest (for a zingy contrast)
- 1/4 cup toasted pine nuts or chopped walnuts
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment or foil.
- Hollow out each zucchini half by scooping pulp with a spoon, leaving about 1/4-inch walls.
- Brush zucchini boats with olive oil, then sprinkle evenly with salt and pepper.
- Sauté diced bell peppers and red onion in a skillet over medium heat for about 5 minutes.
- Stir in minced garlic, chopped tomatoes, reserved zucchini pulp, quinoa, black beans, and fresh herbs. Cook 2 minutes to meld flavors.
- Fill each zucchini boat generously with veggie mixture, mounding it slightly.
- Top filled boats with grated cheese, ensuring full coverage.
- Bake for 20-25 minutes at 400°F until zucchini is tender and cheese is bubbly.
- Let rest 5 minutes before serving hot.
Notes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 250
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 20 mg