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Stuffed Zucchini Boats

Delicious zucchini halves filled with a savory mixture of quinoa, ground meat, and cheese, baked to perfection for a satisfying meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 290
Ingredients Method Notes

Ingredients
  

For the stuffed zucchini
  • 2 medium medium zucchinis, sliced in half lengthwise and scooped out
  • 1 cup cooked quinoa for a hearty base
  • 0.5 pound ground chicken or turkey ensure it's halal-certified
  • 0.5 cup diced tomatoes fresh or canned, for sweetness
  • 0.5 cup chopped onion adds flavor depth
  • 2 cloves garlic, minced because everything’s better with garlic!
  • 1 teaspoon paprika a touch of smokiness
  • 0.5 teaspoon cumin for a warm flavor
  • to taste Salt and pepper
  • 1 cup shredded cheese cheddar or mozzarella, for that melty goodness
  • Fresh herbs (like parsley or basil, optional) for garnishing

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out the centers using a spoon, creating a 'boat' shape. Set the scooped zucchini aside for later.
Cooking the Filling
  1. Add minced garlic and ground chicken (or turkey). Cook until the meat is browned and cooked through, seasoning with paprika, cumin, salt, and pepper to taste.
Combining Ingredients
  1. In a mixing bowl, combine the cooked meat mixture with the cooked quinoa, diced tomatoes, and the reserved scooped zucchini flesh. Mix until everything is well combined.
Stuffing the Zucchini
  1. Spoon the filling into the hollowed-out zucchinis generously. Top each boat with shredded cheese.
Baking
  1. Place the stuffed zucchinis in a baking dish, cover with foil, and bake for 20 minutes.
  2. For the final touch, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Serving
  1. Remove from the oven, garnish with fresh herbs if desired, and serve warm.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through, about 15 minutes.