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Zesty Cheesy Baked Zucchini Boats are more than just a side dish; they represent a delightful fusion of flavors and textures that cater to both health-conscious eaters and those seeking comfort food. This recipe is designed to highlight the freshness of zucchini while incorporating hearty ingredients like quinoa, sweet cherry tomatoes, and savory melted cheese. Ideal for family dinners or a gathering with friends, these zucchini boats are not just visually appealing but also packed with nutrients, making them a perfect choice for anyone looking to elevate their culinary repertoire.

Cheesy Baked Zucchini Boats

Discover the delicious world of Zesty Cheesy Baked Zucchini Boats, where healthy meets comfort food! This easy recipe is packed with fresh zucchini, nutritious quinoa, sweet cherry tomatoes, and savory melted cheese. Perfect for family dinners or entertaining friends, these vibrant boats are not only visually appealing but also rich in essential vitamins and minerals. Elevate your meals with this delightful, nutrient-packed addition to your recipe collection. Enjoy the yummy flavors and health benefits today!
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Ingredients
  

4 medium zucchinis

1 cup cooked quinoa (or rice)

1 cup cherry tomatoes, halved

1 cup corn (fresh, canned, or frozen)

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup black beans, drained and rinsed

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

Salt and pepper to taste

Fresh basil or parsley for garnish

Olive oil for drizzling

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the zucchinis in half lengthwise and use a spoon to scoop out the flesh, creating a boat-like shape. Save the scooped-out flesh for later use.

      In a large skillet, add a drizzle of olive oil over medium heat. Add the chopped zucchini flesh, cherry tomatoes, corn, and black beans. Sauté for about 5-7 minutes until everything is heated through and slightly softened.

        Stir in the cooked quinoa, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to combine all ingredients.

          Remove the skillet from heat and fold in half of the mozzarella cheese and half of the Parmesan cheese until melted and creamy.

            Spoon the filling mixture into each zucchini boat generously. Place the filled boats onto a baking dish.

              Sprinkle the remaining mozzarella and Parmesan cheese evenly over each zucchini boat.

                Drizzle a little olive oil on top of the boats for extra flavor and moisture.

                  Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and golden brown.

                    Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley before serving.

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