Stuffed Zucchini Boats Recipe

Preparation

1. Preheat your oven to 400°F (200°C). 2. Wash the zucchinis thoroughly and cut them in half lengthwise. 3. Scoop out the flesh using a spoon to create a boat-like shape, leaving about 1/4 inch of the zucchini shell. 4. Chop the scooped-out zucchini flesh and set aside.

Cooking the Filling

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. 2. Add 1 finely chopped onion and 2 minced garlic cloves, and sauté until they become translucent. 3. Add 1 pound (450g) of ground turkey or beef (or a plant-based alternative for a vegetarian option) and cook until browned. 4. Stir in the chopped zucchini flesh, 1 cup of diced tomatoes, 1/2 cup of cooked quinoa or rice, and 1 teaspoon of Italian seasoning. 5. Season with salt and pepper to taste. Cook for another 5-7 minutes or until the mixture is well combined and heated through.

Stuffing the Zucchini

1. Arrange the zucchini halves in a baking dish. 2. Spoon the filling mixture evenly into each zucchini boat. 3. Sprinkle 1/2 cup of shredded mozzarella cheese or a vegan cheese substitute on top of each stuffed zucchini.

Baking

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. 2. Remove the foil and bake for an additional 10-15 minutes, or until the zucchini is tender and the cheese is golden brown and bubbly.

Serving

1. Remove from the oven and let it cool for a few minutes before serving. 2. Garnish with chopped fresh parsley or basil if desired. 3. Serve warm and enjoy!