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Stuffed zucchini boats with herbs and vegetables delightfully transform dinner!

Stuffed zucchini boats with herbs and vegetables
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Stuffed zucchini boats filled with a medley of herbs and vegetables, perfect for a healthy and delicious dinner.

Ingredients

Scale
  • 4 medium zucchinis
  • 1 cup diced bell peppers
  • 1 cup diced tomatoes
  • 1/2 cup chopped onions
  • 2 cloves garlic, minced
  • 1 cup cooked quinoa
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1/2 cup shredded cheese (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the zucchinis in half lengthwise and scoop out the center to create boats.
  3. In a skillet, sauté onions and garlic until translucent.
  4. Add bell peppers and tomatoes, cooking until softened.
  5. Stir in cooked quinoa, oregano, basil, salt, and pepper.
  6. Fill the zucchini boats with the vegetable mixture.
  7. If desired, sprinkle cheese on top of the stuffed zucchinis.
  8. Place the stuffed zucchinis on a baking sheet and bake for 25-30 minutes.
  9. Remove from the oven and let cool slightly before serving.

Notes

  • Feel free to customize the filling with your favorite vegetables.
  • For a vegan option, omit the cheese or use a dairy-free alternative.
  • These can be made ahead of time and reheated before serving.

Nutrition

Find it online: https://bibodorecipes.com/stuffed-zucchini-boats-herbs-vegetables-recipe/