Instructions:
Preheat oven to 375°F (190°C).
Prepare zucchinis: Slice zucchinis in half lengthwise. Use a spoon to scoop out the center, leaving a 1/4-inch shell. Chop the scooped-out flesh and set aside.
Sauté the filling: Heat olive oil in a skillet. Add onion and garlic, and cook until fragrant. Stir in the zucchini flesh and cherry tomatoes. Cook for 4–5 minutes until softened.
Combine: Add the cooked quinoa (or rice), oregano, salt, pepper, and half the cheese. Stir to combine.
Stuff the boats: Place zucchini shells in a baking dish. Fill each one with the sautéed mixture. Sprinkle the remaining cheese on top.
Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until golden and bubbly.
Garnish and serve: Top with fresh basil or parsley before serving.
Whether you’re growing zucchinis for the first time or are a seasoned gardener, this recipe is a delicious way to celebrate your harvest. It’s healthy, hearty, and so easy to whip up on a busy weeknight. Plus, once your friends and family taste it, they’ll be asking for your garden tips and your recipe!
Want variations like a meat-filled version or vegan option? Let me know, and I can add those too!
Demander à ChatGPT
ADVERTISEMENT
