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Zucchini, a member of the squash family, has long been celebrated for its versatility in the kitchen. This mild-flavored vegetable adapts beautifully to a range of dishes, from stir-fries to soups, and serves as an excellent base for both savory and sweet recipes. As health-conscious eating continues to gain traction, zucchini has become a staple in many households, particularly among those looking to incorporate more plant-based meals into their diets. With its low-calorie count and high nutrient profile, zucchini not only satisfies the palate but also supports a healthy lifestyle.

Cheesy Baked Zucchini Boats

Discover the deliciousness of Zesty Cheesy Baked Zucchini Boats, a healthy and flavorful twist on a classic dish. This recipe transforms zucchini into satisfying boats filled with a savory blend of quinoa, cherry tomatoes, corn, and black beans, all topped with gooey cheese. Perfect for a family dinner or an impressive dish for guests, these zucchini boats are not only visually appealing but also packed with nutrients. Dive into this delightful dish that combines nutrition and taste effortlessly!
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Ingredients
  

4 medium zucchinis

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1/2 cup corn kernels (fresh or canned)

1/2 cup black beans, rinsed and drained

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil

2 cloves garlic, minced

1 tsp chili powder

1/2 tsp cumin

Salt and pepper to taste

Olive oil for drizzling

Instructions
 

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

    Prepare the Zucchini: Slice the zucchinis in half lengthwise and scoop out the seeds and some flesh using a spoon, leaving about 1/4 inch of the flesh intact to create a boat-like structure. Lightly drizzle the zucchinis with olive oil and sprinkle with salt. Place them cut side up on a baking dish.

      Make the Filling: In a large bowl, combine the cooked quinoa, cherry tomatoes, corn, black beans, half of the mozzarella cheese, half of the Parmesan cheese, chopped basil, minced garlic, chili powder, cumin, salt, and pepper. Mix well.

        Stuff the Zucchini: Generously fill each zucchini boat with the quinoa mixture, packing it in tightly.

          Top with Cheese: Sprinkle the remaining mozzarella and Parmesan cheese over each filled zucchini boat.

            Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the zucchinis are tender and the cheese is bubbly and golden brown.

              Garnish and Serve: Remove from the oven, let cool for a few minutes, and garnish with extra fresh basil. Serve warm as a delicious and healthy main or side dish!

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings