Veggie-Stuffed Zucchini Boats

Ingredients

• •4 medium zucchinis
• •1 cup cherry tomatoes, diced
• •1 cup bell peppers, diced
• •1/2 cup red onion, diced
• •2 cloves garlic, minced
• •1 cup corn, canned or frozen (drained if canned)
• •1 tsp dried oregano
• •1 tsp dried basil
• •1/2 tsp salt
• •1/4 tsp black pepper
• •1 cup shredded mozzarella cheese
• •1/4 cup grated Parmesan cheese
• •2 tbsp olive oil

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Slice each zucchini in half lengthwise and scoop out the insides using a spoon to create a boat shape.

3. 3

   In a large skillet, heat olive oil over medium heat. Add red onion and garlic, sauté until fragrant, about 2 minutes.

4. 4

   Add cherry tomatoes, bell peppers, corn, oregano, basil, salt, and pepper. Cook for about 5-7 minutes until the vegetables are tender.

5. 5

   Remove the skillet from heat and stir in half of the mozzarella and Parmesan cheese until melted.

6. 6

   Fill each zucchini boat with the veggie mixture and sprinkle the remaining cheese on top.

7. 7

   Place the stuffed zucchini boats on a baking sheet and bake for 20-25 minutes until the zucchini is tender and the cheese is bubbly and golden.

8. 8

   Serve warm as a healthy, comforting meal.