A delightful twist on stuffed vegetables, these zucchini boats are filled with a flavorful mix of sautéed veggies and cheese, baked to perfection.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the right texture for the zucchini.
Cut the zucchinis in half lengthwise and scoop out the pulp, leaving a 1/4-inch shell. Reserve the pulp.
Use a small spoon or melon baller for easier scooping.
Chop the reserved zucchini pulp, onion, and bell pepper into small pieces.
Uniform chopping ensures even cooking.
In a sauté pan, heat a drizzle of olive oil over medium heat. Add the garlic, onion, and bell pepper, and cook until softened.
Stir frequently to prevent burning and ensure even cooking.
Add the chopped zucchini pulp, chili powder, salt, and black pepper to the pan. Cook until the mixture is well combined and any excess liquid has evaporated.
Cooking off the liquid prevents the filling from becoming soggy.
Remove the pan from heat and stir in the sour cream and cheddar cheese until well mixed.
Mixing off the heat prevents the sour cream from curdling.
Place the zucchini shells in a baking dish and fill them evenly with the vegetable mixture.
Pack the filling gently to avoid spilling during baking.
Sprinkle the mozzarella cheese over the stuffed zucchinis.
For a golden crust, broil for the last 2 minutes of baking.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Check occasionally to avoid over-browning.
Serve the zucchini boats warm and enjoy!
Garnish with fresh herbs like parsley or cilantro for added flavor.
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