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When it comes to summer cooking, few ingredients shine as brightly as zucchini. The Garden Delight Zucchini Boats are not just a dish; they are a celebration of fresh vegetables and wholesome ingredients. This vibrant recipe encapsulates the essence of healthy eating, offering a colorful array of vegetables, protein-packed quinoa, and optional cheesy goodness. Whether you’re seeking a light lunch, a nutritious dinner, or a show-stopping appetizer for your next gathering, these zucchini boats hit all the right notes.

Healthy & Hearty Zucchini Boats Recipe

Discover the deliciousness of Garden Delight Zucchini Boats, a vibrant summer dish that’s packed with nutrients! Using fresh zucchini as a base, these boats are filled with a hearty mixture of quinoa, black beans, corn, and colorful vegetables, creating a nourishing and customizable meal. Perfect for lunch, dinner, or as an impressive appetizer, this recipe celebrates healthy eating while showcasing the versatility of wholesome ingredients. Let your creativity flow in the kitchen!
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Ingredients
  

4 medium zucchini

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 cup black beans, drained and rinsed

1 cup corn (frozen or fresh)

1 red bell pepper, diced

1 small onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup shredded low-fat cheese (optional)

Fresh cilantro or parsley, for garnish

Olive oil, for drizzling

Instructions
 

Prepare the Zucchini: Preheat your oven to 375°F (190°C). Slice each zucchini in half lengthwise and scoop out the insides using a spoon, leaving about 1/4-inch of flesh. Reserve the scooped-out zucchini for the filling.

    Sauté the Filling: In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and garlic, sautéing until softened (about 2-3 minutes). Then, add the reserved zucchini flesh, red bell pepper, corn, cumin, smoked paprika, salt, and pepper. Cook for another 5-7 minutes until the vegetables are tender.

      Combine Ingredients: In a large bowl, mix the sautéed vegetables with cooked quinoa, black beans, and halved cherry tomatoes. Stir until everything is well combined and taste for seasoning. Adjust salt and pepper as needed.

        Fill the Zucchini: Place the hollowed zucchini halves on a parchment-lined baking sheet. Generously fill each zucchini boat with the quinoa and veggie mixture.

          Add Cheese (Optional): If desired, sprinkle the shredded cheese on top of each filled zucchini boat for a delicious cheesy finish.

            Bake: Drizzle a small amount of olive oil over the filled zucchini boats. Bake in the preheated oven for about 25-30 minutes, or until the zucchini is tender and the cheese (if used) is melted and bubbly.

              Garnish and Serve: Once done, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley before serving. Enjoy your hearty zucchini boats warm!

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