Go Back
Baked Cheesy Stuffed Zucchini Boats Recipe

Baked Cheesy Stuffed Zucchini Boats

Baked Cheesy Stuffed Zucchini Boats are a warm, cheesy dish perfect for quick meals or gatherings. These delicious boats are filled with quinoa, tomatoes, and cheese for a delightful comfort food experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Zucchini Boats
  • 4 medium zucchini the star of the show, providing a fresh base
  • 1 cup cooked quinoa for a healthy boost of protein and fiber
  • 1 cup cherry tomatoes halved
  • 1 cup shredded mozzarella cheese because everything is better with cheese!
  • 1/2 cup grated Parmesan cheese for that extra cheesy goodness
  • 1/2 cup corn kernels fresh or frozen
  • 1/4 cup chopped fresh basil bringing in a lovely aromatic flavor
  • 2 cloves garlic minced
  • 1 teaspoon olive oil for richness and flavor
  • Salt and pepper to taste
  • Optional: red pepper flakes

Equipment

  • Oven
  • Baking Dish
  • Mixing Bowl
  • Spoon

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: Slice the zucchini in half lengthwise and scoop out the seeds to create boats. Set aside.
  3. Step 3: In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, mozzarella cheese, Parmesan cheese, corn, basil, minced garlic, olive oil, salt, and pepper. Mix well.
  4. Step 4: Fill each zucchini boat with the quinoa mixture, pressing down slightly.
  5. Step 5: Place the stuffed zucchini boats in a baking dish and sprinkle more mozzarella cheese on top if desired.
  6. Step 6: Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until zucchini is tender and cheese is bubbly.
  7. Step 7: Remove from oven and let cool for a few minutes before serving. Garnish with additional fresh basil if desired.

Notes

These zucchini boats are great for leftovers! Store in an airtight container in the fridge for 3-4 days. Reheat in the oven or microwave.