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If you're searching for a vibrant and nutritious dish that seamlessly combines flavor and health, look no further than Zesty Stuffed Zucchini Boats in Creamy Yogurt Sauce. This delightful recipe showcases zucchini as a versatile vessel, packed with a savory filling that is as satisfying as it is delicious. The creamy yogurt sauce adds a refreshing twist, making this dish not only appealing to the palate but also an excellent choice for anyone looking to incorporate more vegetables into their meals.

Stuffed Zucchini; in yogurt sauce

Looking for a delicious and healthy dish? Try these Zesty Stuffed Zucchini Boats drizzled with a creamy yogurt sauce! Filled with a savory blend of quinoa, fresh veggies, and Italian seasoning, these boats are both nutritious and satisfying. Baked to perfection and topped with melted mozzarella cheese, they're perfect for any meal. Don't forget to add the refreshing yogurt sauce for that extra zing. Easy to make and full of flavor, this recipe is a must-try!
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Ingredients
  

4 medium zucchinis

1 cup cooked quinoa or rice

1 cup cherry tomatoes, halved

1 bell pepper, diced (any color)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper, to taste

1 tablespoon olive oil

1 cup shredded mozzarella cheese (optional)

For the Yogurt Sauce:

1 cup plain Greek yogurt

1 tablespoon lemon juice

1 tablespoon fresh dill (or 1 teaspoon dried dill)

1 clove garlic, minced

Salt and pepper, to taste

Instructions
 

Prepare the Zucchini: Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out the seeds using a spoon to create hollow boats. Place them cut side up on a baking sheet lined with parchment paper.

    Make the Filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent (about 3-4 minutes). Then, add the diced bell pepper and halved cherry tomatoes, cooking for an additional 3-5 minutes until slightly softened.

      Combine Ingredients: In a large bowl, mix the cooked quinoa/rice, sautéed vegetables, Italian seasoning, salt, and pepper. If using, stir in half of the shredded mozzarella cheese for extra creaminess.

        Stuff the Zucchini: Fill each zucchini half with the mixture, pressing it down gently to pack it in. Top with the remaining mozzarella cheese if desired.

          Bake: Place the stuffed zucchinis in the preheated oven and bake for 25-30 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.

            Prepare the Yogurt Sauce: While the zucchinis are baking, mix the Greek yogurt, lemon juice, dill, garlic, salt, and pepper in a small bowl until well combined. Adjust the seasoning to taste.

              Serve: Once the stuffed zucchinis are done baking, remove them from the oven and drizzle the yogurt sauce generously over the top. Garnish with additional fresh herbs if desired.

                Prep Time: 15 min | Total Time: 50 min | Servings: 4