Baked Zucchini Boats and Zucchini Fries

Ingredients

• 4 medium zucchinis
• 1 cup cooked quinoa or rice (brown rice adds a nuttier flavor)
• 1 cup cherry tomatoes, halved
• 1 cup shredded mozzarella cheese or a dairy-free alternative
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Olive oil, for drizzling
• 2 large zucchinis (for fries)
• 1 cup breadcrumbs (gluten-free if needed)
• 1/2 cup grated Parmesan cheese or nutritional yeast for a vegan option
• 2 large eggs or flaxseed meal mixed with water for a vegan alternative
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• Olive oil spray or drizzle

Instructions

1. Preheat your oven to 400°F (200°C). Wash and dry the zucchinis thoroughly. For zucchini boats, slice them in half lengthwise and scoop out the seeds. For fries, cut the zucchinis into long strips, about 1/2 inch thick.
2. In a mixing bowl, combine the cooked quinoa or rice, cherry tomatoes, 1/2 cup of the mozzarella cheese, Parmesan cheese, basil, garlic, salt, and pepper. Mix well.
3. Place the hollowed zucchini halves on a lined baking sheet. Spoon the filling mixture into each half, pressing down lightly. Drizzle with olive oil.
4. In one bowl, beat the eggs. In another bowl, mix breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper. Dip each zucchini strip into the egg mixture and then coat in the breadcrumb mixture.
5. Bake zucchini boats for 25-30 minutes until tender and golden. Bake zucchini fries for 20-25 minutes, flipping halfway, until crispy and golden.
6. Let cool slightly before serving. For zucchini boats, sprinkle with remaining mozzarella cheese and fresh basil. Serve zucchini fries hot with marinara sauce.