Savory Stuffed Zucchini Boats Easy and Flavorful Dish

Ingredients

• 4 medium zucchinis
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 cup cooked black beans, drained and rinsed
• 0.5 cup corn kernels (fresh or frozen)
• 0.5 cup shredded mozzarella cheese
• 0.25 cup fresh basil leaves, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• to taste salt and pepper
• for brushing olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the center with a spoon, creating ‘boats’. Keep the scooped-out flesh for later use.
3. Brush the zucchini halves with olive oil and sprinkle with salt and pepper. Place them cut side up on a baking sheet.
4. In a skillet over medium heat, add a splash of olive oil. Sauté the minced garlic until fragrant (about 1 minute).
5. Add the chopped zucchini flesh, cherry tomatoes, black beans, corn, cumin, smoked paprika, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally until the vegetables are tender.
6. Remove the skillet from heat and mix in the cooked quinoa, 1/4 cup of mozzarella cheese, and chopped basil until well combined.
7. Fill each zucchini boat with the stuffing mixture, packing it in lightly. Top the filled zucchinis with the remaining mozzarella cheese.
8. Cover the baking sheet with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
9. Once done, let the zucchini boats cool for a few minutes before serving.