#summerzucchini

These Cheesy Bacon and Corn Stuffed Zucchinis are a delicious and satisfying side dish or even a light meal. The combination of crispy bacon, sweet corn, and melted cheese inside tender zucchini boats is a flavor explosion in every bite. It's the perfect way to enjoy the abundance of zucchini during the summer months!

Ingredients: 4 medium zucchini. 4 slices of bacon, chopped. 1 cup corn kernels fresh or frozen. 1/2 cup diced onion. 1/2 cup diced red bell pepper. 2 cloves garlic, minced. 1 cup shredded cheddar cheese. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. 2 tablespoons olive oil. Chopped fresh parsley for garnish optional.

Instructions: Preheat your oven to 375F 190C. Cut the zucchini in half lengthwise, and scoop out the seeds and some of the flesh to create a hollow space. Place them in a baking dish and set aside. In a large skillet, cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon from the skillet and drain it on paper towels. In the same skillet, add the diced onion, red bell pepper, and minced garlic. Saut for about 3-4 minutes until the vegetables are tender. Stir in the corn kernels and cooked bacon. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until the corn is heated through. Remove the skillet from heat and stir in the shredded cheddar cheese until it's well combined. Fill each zucchini half with the cheesy bacon and corn mixture, pressing it down gently to pack the filling. Sprinkle grated Parmesan cheese on top of each stuffed zucchini half. Drizzle olive oil over the stuffed zucchinis. Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes, or until the zucchini is tender and the filling is bubbly. If desired, garnish with chopped fresh parsley before serving. Enjoy your Cheesy Bacon and Corn Stuffed Zucchini!

Prep Time: 20 minutes

Cook Time: 30 minutes

Healthy Stuffed Zucchini Boats are a delicious gluten-free dish that's perfect for using up summer zucchinis. Packed with flavorful quinoa, black beans, and veggies, these boats are satisfying and nutritious. They make a great appetizer, side dish, or even a light main course.

Ingredients: 4 medium zucchinis, halved lengthwise. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 cup cooked quinoa. 1 cup diced tomatoes. 1 cup cooked black beans. 1 teaspoon ground cumin. 1 teaspoon paprika. Salt and pepper to taste. 1/2 cup shredded dairy-free cheese. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: Preheat the oven to 375F 190C. Using a spoon, scoop out the flesh from the zucchini halves, leaving about 1/4-inch thick shells. Chop the scooped-out zucchini flesh and set aside. In a large skillet, heat olive oil over medium heat. Add diced onion, minced garlic, and diced red bell pepper. Cook until softened, about 5 minutes. Add the chopped zucchini flesh and cook for another 3 minutes. Stir in cooked quinoa, diced tomatoes, black beans, ground cumin, paprika, salt, and pepper. Cook for an additional 2 minutes. Fill the hollowed-out zucchini halves with the quinoa mixture, pressing down gently. Sprinkle dairy-free cheese on top of each stuffed zucchini boat. Place the stuffed zucchini boats on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly. Garnish with chopped fresh parsley before serving.

Prep Time: 20 minutes

Cook Time: 25 minutes