Imagine tender zucchini boats filled with a savory mixture of quinoa and vegetables, topped with gooey mozzarella. This Italian Herb Stuffed Zucchini is a delightful way to enjoy seasonal produce while keeping things light yet satisfying. Perfect for a weeknight dinner or a casual gathering.
Zucchinis serve as our delicious, edible vessel. They're mild in flavor, allowing the stuffing to shine. Olive oil is our sautéing hero, adding richness and helping soften the onions and garlic. Speaking of which, onions and garlic create a savory base, their aroma filling the kitchen as they cook. Diced tomatoes add a hint of acidity and sweetness, balancing the flavors. Quinoa is our protein-packed filler, offering a nutty taste and satisfying texture. Parmesan cheese brings a sharp, salty note that complements the fresh produce. Breadcrumbs add a bit of crunch, while Italian seasoning infuses classic Italian flavors. Fresh basil adds an aromatic, herbaceous touch. Finally, a sprinkle of mozzarella cheese on top melts into a golden, bubbly finish.
Pair this dish with a fresh, crisp side salad tossed in a light vinaigrette. A crusty piece of garlic bread complements the flavors and adds a satisfying crunch. For a heartier meal, serve alongside a simple pasta or risotto.
First things first, preheat your oven to 375°F (190°C) to get it ready for baking. Grab your zucchinis and cut each one in half lengthwise. Use a spoon to scoop out the flesh, leaving about a quarter-inch shell intact to hold our filling. Don't toss the insides; they can be great in a soup or salad later.
Now, heat up a tablespoon of olive oil in a pan over medium heat. Toss in the diced onions and garlic, letting them sauté until softened — you'll know they're ready when the onions turn translucent and the kitchen smells amazing. Add the diced tomatoes next. Give them a couple of minutes to soften and release their juices, stirring occasionally.
In a large bowl, combine the sautéed veggies with the cooked quinoa. Stir in the Parmesan cheese, breadcrumbs, Italian seasoning, and fresh basil. Season the mixture with a pinch of salt and pepper to taste. Mix everything until well combined, ensuring the flavor is distributed evenly.
It's stuffing time! Spoon the mixture generously into each zucchini half. Arrange them snugly in a baking dish to keep them upright. Sprinkle mozzarella over the top, ensuring each zucchini boat gets its fair share of cheesy goodness.
Pop the dish into your preheated oven and bake for 25-30 minutes. You'll know they're done when the zucchinis are tender and the cheese is beautifully golden brown. Serve hot and enjoy!
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