• 4 medium zucchini
• 1 tablespoon olive oil
• 1/2 red onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• 1 cup cooked quinoa
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste

Process:

1. Preheat your oven to 375°F (190°C).
2. Slice each zucchini in half lengthwise. Use a spoon to scoop out the center of each zucchini, creating a hollow boat-like shape. Set aside the scooped-out zucchini flesh for later use.
3. Place the hollowed zucchini boats on a baking sheet lined with parchment paper.
4. Heat olive oil in a skillet over medium heat. Add diced red onion, bell pepper, and minced garlic. Sauté for a few minutes until the vegetables are softened.
5. Chop the reserved zucchini flesh and add it to the skillet. Cook for an additional 3-4 minutes, until the zucchini is tender.
6. Add diced tomatoes to the skillet and cook for another 2 minutes, allowing the flavors to meld together.
7. Remove the skillet from heat and stir in the cooked quinoa, shredded mozzarella cheese, grated Parmesan cheese, and chopped basil leaves. Season with salt and pepper to taste.
8. Spoon the vegetable and quinoa mixture into the hollowed zucchini boats, filling them generously.
9. Place the baking sheet with the filled zucchini boats in the preheated oven. Bake for about 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden.
10. Remove from the oven and let the zucchini boats cool for a few minutes before serving.
11. Garnish with additional chopped basil leaves for a fresh touch.
12. Serve the Cheesy Baked Zucchini Boats as a satisfying main dish or as a delightful side. They pair well with a green salad or roasted potatoes for a complete meal.