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My Dish Spin

Savory Stuffed Zucchini Boats Easy and Flavorful Dish

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- 4 medium zucchinis - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 cup cooked black beans, drained and rinsed - 1/2 cup corn kernels (fresh or frozen) - 1/2 cup shredded mozzarella cheese - 1/4 cup fresh basil leaves, chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Olive oil for brushing To make savory stuffed zucchini boats, you need fresh ingredients. Start with medium zucchinis. They should be firm and free of blemishes. Choose ripe cherry tomatoes for a sweet burst of flavor. Black beans add protein, while sweet corn gives a nice crunch. I love using quinoa as it makes this dish filling and healthy. Mozzarella cheese melts beautifully, making everything taste even better. Fresh basil adds a fragrant note that brightens the dish. You’ll want to have garlic on hand, too. It brings a warm, savory taste. Cumin and smoked paprika add depth and spice. Don’t forget to season with salt and pepper to enhance all the flavors. Brushing the zucchini with olive oil helps them cook evenly. The oil also adds a nice richness to the dish. For the complete recipe, check out the Full Recipe link mentioned earlier. 1. Preheat the oven: Start by setting your oven to 375°F (190°C). This helps cook the zucchini evenly. 2. Cut and scoop zucchinis: Take your medium zucchinis and cut them in half lengthwise. Use a spoon to scoop out the center. This creates space for your filling. Save the scooped-out flesh for later. 3. Brush with olive oil: Drizzle some olive oil on the cut side of the zucchinis. Sprinkle with salt and pepper. This adds flavor and helps them roast nicely. 1. Sauté garlic and vegetables: In a skillet, heat a splash of olive oil over medium heat. Add minced garlic and cook until it smells great, about one minute. Then add the chopped zucchini flesh, cherry tomatoes, black beans, and corn. 2. Add quinoa and mix in cheese and basil: Stir in cumin, smoked paprika, salt, and pepper. Cook for about five to seven minutes until the veggies are tender. Remove from heat and mix in the cooked quinoa, a quarter cup of mozzarella cheese, and chopped basil. 1. Fill zucchinis and add cheese: Take the filling and pack it into each zucchini boat. Top them with the rest of the mozzarella cheese. 2. Cover and bake: Cover your baking sheet with aluminum foil and place it in the oven. Bake for 20 minutes to let the flavors meld. 3. Uncover for final cooking: After 20 minutes, remove the foil and bake for another 10 minutes. This makes the cheese bubbly and golden. Enjoy your savory stuffed zucchini boats! For the full recipe, check out the earlier section. Choosing the right zucchini Select medium-sized zucchinis. They are easier to scoop and hold the filling well. Look for firm, shiny skins without blemishes. Fresh zucchinis taste better and add more nutrients to your dish. How to make filling variations Get creative with your filling! You can swap quinoa for rice or couscous. Add sautéed onions or bell peppers for extra flavor. For protein, try ground turkey or lentils. You can also mix in different cheeses like feta or cheddar. This lets you tailor each batch to your taste. Sauté alternatives If you want less oil, try steaming your veggies instead of sautéing. This keeps them tender and bright. Another option is to roast the filling ingredients. This adds a sweet, caramelized flavor that enhances the dish. Baking methods for different ovens Know your oven's quirks. If it runs hot, check the zucchinis a few minutes early. For even cooking, rotate the baking sheet halfway through. If using a convection oven, reduce the temperature by about 25°F (15°C) for perfect results. Plating tips for presentations Serve the stuffed zucchini on a large platter. Garnish with fresh basil leaves and a sprinkle of cheese for a pop of color. A drizzle of balsamic reduction adds a gourmet touch and elevates the dish. Pairing with side dishes These zucchini boats pair well with a crisp salad or garlic bread. For a heartier meal, serve with quinoa or brown rice. A glass of chilled white wine complements the flavors nicely. {{image_2}} You can change the filling in your stuffed zucchini boats to fit your taste. If you want a vegetarian option, try using lentils or chickpeas instead of black beans. Both add great flavor and texture. You can also mix in some cooked mushrooms, spinach, or bell peppers for more color and nutrition. If you prefer meat, ground turkey or chicken works well. Just cook the meat before mixing it with your veggies and grains. For seafood lovers, shrimp or crab meat makes a delicious filling. Just be sure to cook the seafood until it is opaque. To add more flavor, think about spices. You can try chili powder for heat or oregano for a fresh taste. Adding some crushed red pepper can give your dish a nice kick. If you want to keep it mild, stick with the cumin and smoked paprika from the full recipe. Cheese can also add depth to your dish. If you need a dairy-free option, try using nutritional yeast or a vegan cheese. You can also swap out mozzarella for feta or goat cheese for a tangy twist. When the seasons change, so can your ingredients. In summer, use fresh corn or bell peppers for a bright taste. In fall, you might want to add diced butternut squash or pumpkin for warmth. Winter is great for root vegetables like carrots or sweet potatoes, which add heartiness. Adjust flavors to match the season too. Fresh herbs like parsley in spring can brighten your dish, while thyme or rosemary in winter can give it a cozy feel. The key is to be flexible and creative with what you have on hand. To store your leftovers, let them cool down first. Place the stuffed zucchini in a shallow container. This helps keep them fresh. Use an airtight container to prevent moisture loss. If you have extra filling, store it separately. You can also cover the dish tightly with plastic wrap. For freezing stuffed zucchini, first let them cool completely. Wrap each zucchini boat in plastic wrap. Then, place them in a freezer-safe bag. Make sure to remove as much air as possible. For thawing, transfer them to the fridge overnight. Reheat in the oven at 350°F (175°C) until warm. This keeps the texture nice. Stuffed zucchini boats last about 3 to 5 days in the fridge. If you freeze them, they can last for up to 3 months. Check for signs of spoilage before eating. Look for any off smells or discoloration. If they feel slimy, it’s best to throw them away. Enjoy your stuffed zucchini boats fresh for the best taste! For the full recipe, check the section above. Can I make these ahead of time? Yes, you can prepare the filling the day before. Just store it in the fridge. You can also stuff the zucchinis and keep them covered until you're ready to bake. What can I substitute for quinoa? If you do not have quinoa, rice works well. You can use brown rice or even couscous. Both options add texture and flavor. Are zucchini boats gluten-free? Yes, zucchini boats are gluten-free. Just make sure all your ingredients, like cheese and beans, are gluten-free. Can these be cooked on the grill? Absolutely! Grill the zucchini boats over medium heat. Cook them for about 15-20 minutes until tender and the cheese melts nicely. How do I know when the zucchini is done? You will know the zucchini is done when it is tender. A fork should easily pierce through the flesh. The cheese should also be melted and bubbly. What are some good side dishes to serve with stuffed zucchini? I recommend serving a fresh salad or some crusty bread. You could also pair it with a light soup for a complete meal. For the full recipe, check out the details above. Stuffed zucchini boats are a fun and healthy meal. You learned about the key ingredients like quinoa, black beans, and fresh veggies. I shared simple steps for preparing and cooking them. Remember the tips for perfecting your dish and the variations to try. There are many ways to enjoy this recipe, from storage to creative fillings. Whether you choose to bake or adjust for seasons, stuffed zucchini is versatile. Enjoy exploring this delicious dish and share it with loved ones!

WANT TO SAVE THIS RECIPE?

If you’re looking for a fun and tasty dish, look no further! Savory Stuffed Zucchini Boats are easy to whip up. These tasty boats are filled with colorful veggies, healthy quinoa, and gooey cheese. They are perfect for a quick weeknight dinner or a lively gathering with friends. Let me guide you step-by-step on how to create this delicious meal that everyone will love! Dive in and let’s get cooking!

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Ingredients

Complete List of Ingredients

– 4 medium zucchinis

– 1 cup cooked quinoa

– 1 cup cherry tomatoes, halved

– 1 cup cooked black beans, drained and rinsed

– 1/2 cup corn kernels (fresh or frozen)

– 1/2 cup shredded mozzarella cheese

– 1/4 cup fresh basil leaves, chopped

– 2 cloves garlic, minced

– 1 teaspoon cumin

– 1 teaspoon smoked paprika

– Salt and pepper to taste

– Olive oil for brushing

To make savory stuffed zucchini boats, you need fresh ingredients. Start with medium zucchinis. They should be firm and free of blemishes. Choose ripe cherry tomatoes for a sweet burst of flavor. Black beans add protein, while sweet corn gives a nice crunch.

I love using quinoa as it makes this dish filling and healthy. Mozzarella cheese melts beautifully, making everything taste even better. Fresh basil adds a fragrant note that brightens the dish.

You’ll want to have garlic on hand, too. It brings a warm, savory taste. Cumin and smoked paprika add depth and spice. Don’t forget to season with salt and pepper to enhance all the flavors.

Brushing the zucchini with olive oil helps them cook evenly. The oil also adds a nice richness to the dish. For the complete recipe, check out the Full Recipe link mentioned earlier.

Step-by-Step Instructions

Preparation Steps

1. Preheat the oven: Start by setting your oven to 375°F (190°C). This helps cook the zucchini evenly.

2. Cut and scoop zucchinis: Take your medium zucchinis and cut them in half lengthwise. Use a spoon to scoop out the center. This creates space for your filling. Save the scooped-out flesh for later.

3. Brush with olive oil: Drizzle some olive oil on the cut side of the zucchinis. Sprinkle with salt and pepper. This adds flavor and helps them roast nicely.

Cooking the Filling

1. Sauté garlic and vegetables: In a skillet, heat a splash of olive oil over medium heat. Add minced garlic and cook until it smells great, about one minute. Then add the chopped zucchini flesh, cherry tomatoes, black beans, and corn.

2. Add quinoa and mix in cheese and basil: Stir in cumin, smoked paprika, salt, and pepper. Cook for about five to seven minutes until the veggies are tender. Remove from heat and mix in the cooked quinoa, a quarter cup of mozzarella cheese, and chopped basil.

Baking Directions

1. Fill zucchinis and add cheese: Take the filling and pack it into each zucchini boat. Top them with the rest of the mozzarella cheese.

2. Cover and bake: Cover your baking sheet with aluminum foil and place it in the oven. Bake for 20 minutes to let the flavors meld.

3. Uncover for final cooking: After 20 minutes, remove the foil and bake for another 10 minutes. This makes the cheese bubbly and golden.

Enjoy your savory stuffed zucchini boats! For the full recipe, check out the earlier section.

Tips & Tricks

Perfecting Your Stuffed Zucchini

Choosing the right zucchini

Select medium-sized zucchinis. They are easier to scoop and hold the filling well. Look for firm, shiny skins without blemishes. Fresh zucchinis taste better and add more nutrients to your dish.

How to make filling variations

Get creative with your filling! You can swap quinoa for rice or couscous. Add sautéed onions or bell peppers for extra flavor. For protein, try ground turkey or lentils. You can also mix in different cheeses like feta or cheddar. This lets you tailor each batch to your taste.

Cooking Techniques

Sauté alternatives

If you want less oil, try steaming your veggies instead of sautéing. This keeps them tender and bright. Another option is to roast the filling ingredients. This adds a sweet, caramelized flavor that enhances the dish.

Baking methods for different ovens

Know your oven’s quirks. If it runs hot, check the zucchinis a few minutes early. For even cooking, rotate the baking sheet halfway through. If using a convection oven, reduce the temperature by about 25°F (15°C) for perfect results.

Serving Suggestions

Plating tips for presentations

Serve the stuffed zucchini on a large platter. Garnish with fresh basil leaves and a sprinkle of cheese for a pop of color. A drizzle of balsamic reduction adds a gourmet touch and elevates the dish.

Pairing with side dishes

These zucchini boats pair well with a crisp salad or garlic bread. For a heartier meal, serve with quinoa or brown rice. A glass of chilled white wine complements the flavors nicely.

Variations

Different Fillings

You can change the filling in your stuffed zucchini boats to fit your taste. If you want a vegetarian option, try using lentils or chickpeas instead of black beans. Both add great flavor and texture. You can also mix in some cooked mushrooms, spinach, or bell peppers for more color and nutrition.

If you prefer meat, ground turkey or chicken works well. Just cook the meat before mixing it with your veggies and grains. For seafood lovers, shrimp or crab meat makes a delicious filling. Just be sure to cook the seafood until it is opaque.

Flavor Enhancements

To add more flavor, think about spices. You can try chili powder for heat or oregano for a fresh taste. Adding some crushed red pepper can give your dish a nice kick. If you want to keep it mild, stick with the cumin and smoked paprika from the full recipe.

Cheese can also add depth to your dish. If you need a dairy-free option, try using nutritional yeast or a vegan cheese. You can also swap out mozzarella for feta or goat cheese for a tangy twist.

Seasonal Ingredient Swaps

When the seasons change, so can your ingredients. In summer, use fresh corn or bell peppers for a bright taste. In fall, you might want to add diced butternut squash or pumpkin for warmth. Winter is great for root vegetables like carrots or sweet potatoes, which add heartiness.

Adjust flavors to match the season too. Fresh herbs like parsley in spring can brighten your dish, while thyme or rosemary in winter can give it a cozy feel. The key is to be flexible and creative with what you have on hand.

Storage Info

Refrigeration Guidelines

To store your leftovers, let them cool down first. Place the stuffed zucchini in a shallow container. This helps keep them fresh. Use an airtight container to prevent moisture loss. If you have extra filling, store it separately. You can also cover the dish tightly with plastic wrap.

Freezing Instructions

For freezing stuffed zucchini, first let them cool completely. Wrap each zucchini boat in plastic wrap. Then, place them in a freezer-safe bag. Make sure to remove as much air as possible. For thawing, transfer them to the fridge overnight. Reheat in the oven at 350°F (175°C) until warm. This keeps the texture nice.

Shelf-Life Information

Stuffed zucchini boats last about 3 to 5 days in the fridge. If you freeze them, they can last for up to 3 months. Check for signs of spoilage before eating. Look for any off smells or discoloration. If they feel slimy, it’s best to throw them away. Enjoy your stuffed zucchini boats fresh for the best taste! For the full recipe, check the section above.

FAQs

Common Questions About Savory Stuffed Zucchini Boats

Can I make these ahead of time?

Yes, you can prepare the filling the day before. Just store it in the fridge. You can also stuff the zucchinis and keep them covered until you’re ready to bake.

What can I substitute for quinoa?

If you do not have quinoa, rice works well. You can use brown rice or even couscous. Both options add texture and flavor.

Are zucchini boats gluten-free?

Yes, zucchini boats are gluten-free. Just make sure all your ingredients, like cheese and beans, are gluten-free.

Cooking and Serving FAQs

Can these be cooked on the grill?

Absolutely! Grill the zucchini boats over medium heat. Cook them for about 15-20 minutes until tender and the cheese melts nicely.

How do I know when the zucchini is done?

You will know the zucchini is done when it is tender. A fork should easily pierce through the flesh. The cheese should also be melted and bubbly.

What are some good side dishes to serve with stuffed zucchini?

I recommend serving a fresh salad or some crusty bread. You could also pair it with a light soup for a complete meal.

For the full recipe, check out the details above.

Stuffed zucchini boats are a fun and healthy meal. You learned about the key ingredients like quinoa, black beans, and fresh veggies. I shared simple steps for preparing and cooking them. Remember the tips for perfecting your dish and the variations to try. There are many ways to enjoy this recipe, from storage to creative fillings. Whether you choose to bake or adjust for seasons, stuffed zucchini is versatile. Enjoy exploring this delicious dish and share it with loved ones!

- 4 medium zucchinis - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 cup cooked black beans, drained and rinsed - 1/2 cup corn kernels (fresh or frozen) - 1/2 cup shredded mozzarella cheese - 1/4 cup fresh basil leaves, chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Olive oil for brushing To make savory stuffed zucchini boats, you need fresh ingredients. Start with medium zucchinis. They should be firm and free of blemishes. Choose ripe cherry tomatoes for a sweet burst of flavor. Black beans add protein, while sweet corn gives a nice crunch. I love using quinoa as it makes this dish filling and healthy. Mozzarella cheese melts beautifully, making everything taste even better. Fresh basil adds a fragrant note that brightens the dish. You’ll want to have garlic on hand, too. It brings a warm, savory taste. Cumin and smoked paprika add depth and spice. Don’t forget to season with salt and pepper to enhance all the flavors. Brushing the zucchini with olive oil helps them cook evenly. The oil also adds a nice richness to the dish. For the complete recipe, check out the Full Recipe link mentioned earlier. 1. Preheat the oven: Start by setting your oven to 375°F (190°C). This helps cook the zucchini evenly. 2. Cut and scoop zucchinis: Take your medium zucchinis and cut them in half lengthwise. Use a spoon to scoop out the center. This creates space for your filling. Save the scooped-out flesh for later. 3. Brush with olive oil: Drizzle some olive oil on the cut side of the zucchinis. Sprinkle with salt and pepper. This adds flavor and helps them roast nicely. 1. Sauté garlic and vegetables: In a skillet, heat a splash of olive oil over medium heat. Add minced garlic and cook until it smells great, about one minute. Then add the chopped zucchini flesh, cherry tomatoes, black beans, and corn. 2. Add quinoa and mix in cheese and basil: Stir in cumin, smoked paprika, salt, and pepper. Cook for about five to seven minutes until the veggies are tender. Remove from heat and mix in the cooked quinoa, a quarter cup of mozzarella cheese, and chopped basil. 1. Fill zucchinis and add cheese: Take the filling and pack it into each zucchini boat. Top them with the rest of the mozzarella cheese. 2. Cover and bake: Cover your baking sheet with aluminum foil and place it in the oven. Bake for 20 minutes to let the flavors meld. 3. Uncover for final cooking: After 20 minutes, remove the foil and bake for another 10 minutes. This makes the cheese bubbly and golden. Enjoy your savory stuffed zucchini boats! For the full recipe, check out the earlier section. Choosing the right zucchini Select medium-sized zucchinis. They are easier to scoop and hold the filling well. Look for firm, shiny skins without blemishes. Fresh zucchinis taste better and add more nutrients to your dish. How to make filling variations Get creative with your filling! You can swap quinoa for rice or couscous. Add sautéed onions or bell peppers for extra flavor. For protein, try ground turkey or lentils. You can also mix in different cheeses like feta or cheddar. This lets you tailor each batch to your taste. Sauté alternatives If you want less oil, try steaming your veggies instead of sautéing. This keeps them tender and bright. Another option is to roast the filling ingredients. This adds a sweet, caramelized flavor that enhances the dish. Baking methods for different ovens Know your oven's quirks. If it runs hot, check the zucchinis a few minutes early. For even cooking, rotate the baking sheet halfway through. If using a convection oven, reduce the temperature by about 25°F (15°C) for perfect results. Plating tips for presentations Serve the stuffed zucchini on a large platter. Garnish with fresh basil leaves and a sprinkle of cheese for a pop of color. A drizzle of balsamic reduction adds a gourmet touch and elevates the dish. Pairing with side dishes These zucchini boats pair well with a crisp salad or garlic bread. For a heartier meal, serve with quinoa or brown rice. A glass of chilled white wine complements the flavors nicely. {{image_2}} You can change the filling in your stuffed zucchini boats to fit your taste. If you want a vegetarian option, try using lentils or chickpeas instead of black beans. Both add great flavor and texture. You can also mix in some cooked mushrooms, spinach, or bell peppers for more color and nutrition. If you prefer meat, ground turkey or chicken works well. Just cook the meat before mixing it with your veggies and grains. For seafood lovers, shrimp or crab meat makes a delicious filling. Just be sure to cook the seafood until it is opaque. To add more flavor, think about spices. You can try chili powder for heat or oregano for a fresh taste. Adding some crushed red pepper can give your dish a nice kick. If you want to keep it mild, stick with the cumin and smoked paprika from the full recipe. Cheese can also add depth to your dish. If you need a dairy-free option, try using nutritional yeast or a vegan cheese. You can also swap out mozzarella for feta or goat cheese for a tangy twist. When the seasons change, so can your ingredients. In summer, use fresh corn or bell peppers for a bright taste. In fall, you might want to add diced butternut squash or pumpkin for warmth. Winter is great for root vegetables like carrots or sweet potatoes, which add heartiness. Adjust flavors to match the season too. Fresh herbs like parsley in spring can brighten your dish, while thyme or rosemary in winter can give it a cozy feel. The key is to be flexible and creative with what you have on hand. To store your leftovers, let them cool down first. Place the stuffed zucchini in a shallow container. This helps keep them fresh. Use an airtight container to prevent moisture loss. If you have extra filling, store it separately. You can also cover the dish tightly with plastic wrap. For freezing stuffed zucchini, first let them cool completely. Wrap each zucchini boat in plastic wrap. Then, place them in a freezer-safe bag. Make sure to remove as much air as possible. For thawing, transfer them to the fridge overnight. Reheat in the oven at 350°F (175°C) until warm. This keeps the texture nice. Stuffed zucchini boats last about 3 to 5 days in the fridge. If you freeze them, they can last for up to 3 months. Check for signs of spoilage before eating. Look for any off smells or discoloration. If they feel slimy, it’s best to throw them away. Enjoy your stuffed zucchini boats fresh for the best taste! For the full recipe, check the section above. Can I make these ahead of time? Yes, you can prepare the filling the day before. Just store it in the fridge. You can also stuff the zucchinis and keep them covered until you're ready to bake. What can I substitute for quinoa? If you do not have quinoa, rice works well. You can use brown rice or even couscous. Both options add texture and flavor. Are zucchini boats gluten-free? Yes, zucchini boats are gluten-free. Just make sure all your ingredients, like cheese and beans, are gluten-free. Can these be cooked on the grill? Absolutely! Grill the zucchini boats over medium heat. Cook them for about 15-20 minutes until tender and the cheese melts nicely. How do I know when the zucchini is done? You will know the zucchini is done when it is tender. A fork should easily pierce through the flesh. The cheese should also be melted and bubbly. What are some good side dishes to serve with stuffed zucchini? I recommend serving a fresh salad or some crusty bread. You could also pair it with a light soup for a complete meal. For the full recipe, check out the details above. Stuffed zucchini boats are a fun and healthy meal. You learned about the key ingredients like quinoa, black beans, and fresh veggies. I shared simple steps for preparing and cooking them. Remember the tips for perfecting your dish and the variations to try. There are many ways to enjoy this recipe, from storage to creative fillings. Whether you choose to bake or adjust for seasons, stuffed zucchini is versatile. Enjoy exploring this delicious dish and share it with loved ones!

Savory Stuffed Zucchini Boats

Looking for a delicious and healthy dish? Try these Savory Stuffed Zucchini Boats that are easy to make and packed with flavor! Filled with quinoa, fresh veggies, and gooey cheese, they’re perfect for busy weeknights or gatherings with friends. Follow my simple step-by-step guide to create this delightful meal that everyone will love. Click through to discover the full recipe and bring this tasty dish to your table!
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Ingredients
  

4 medium zucchinis

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 cup cooked black beans, drained and rinsed

1/2 cup corn kernels (fresh or frozen)

1/2 cup shredded mozzarella cheese

1/4 cup fresh basil leaves, chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Olive oil for brushing

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the zucchinis in half lengthwise and scoop out the center with a spoon, creating ‘boats’. Keep the scooped-out flesh for later use.

      Brush the zucchini halves with olive oil and sprinkle with salt and pepper. Place them cut side up on a baking sheet.

        In a skillet over medium heat, add a splash of olive oil. Sauté the minced garlic until fragrant (about 1 minute).

          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.

            Remove the skillet from heat and mix in the cooked quinoa, 1/4 cup of mozzarella cheese, and chopped basil until well combined.

              Fill each zucchini boat with the stuffing mixture, packing it in lightly. Top the filled zucchinis with the remaining mozzarella cheese.

                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.

                  Once done, let the zucchini boats cool for a few minutes before serving.

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4

                      - Presentation Tips: Serve the stuffed zucchini boats on a large platter, garnished with extra fresh basil and a sprinkle of cheese for added color. Drizzle with a balsamic reduction for a stunning finish.

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