Grilled Zucchini Boats with Quinoa & Basil Vinaigrette

Name: Grilled Zucchini Boats with Quinoa & Basil Vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 medium zucchini; 2 tablespoons olive oil; kosher salt and black pepper; 2 cups cooked quinoa; 1 14 oz can chickpeas, rinsed and drained; 1 cup halved grape or cherry tomatoes; 1/3 cup basil vinaigrette; Juice of 1/2 lemon; 1/4 cup crumbled Feta cheese; kosher salt and black pepper; Extra basil vinaigrette

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Course
Side Dish, Main Course, Appetizer
Cuisine
American, International, Vegetarian, Vegan, gluten-free

Grilled Zucchini Boats with Quinoa & Basil Vinaigrette

Iris Warren

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Grilled zucchini boats are stuffed with quinoa, chickpeas, tomatoes, basil vinaigrette, and feta cheese. This easy and healthy zucchini recipe is perfect for summertime!

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Ingredients

4 medium zucchini ends cut off and cut in half lengthwise
2 tablespoons olive oil
kosher salt and black pepper to taste
2 cups cooked quinoa
1 14 oz can chickpeas, rinsed and drained
1 cup halved grape or cherry tomatoes
1/3 cup basil vinaigrette
Juice of 1/2 lemon
1/4 cup crumbled Feta cheese
kosher salt and black pepper to taste
Extra basil vinaigrette chopped basil and extra feta cheese, for garnish

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Instructions

Use a small spoon to lightly scoop our the seeds in the middle of the zucchini. Don't dig all of the zucchini out, just take enough out so you can fill the zucchini.
Preheat a grill or grill pan to medium-high heat.
Drizzle the zucchini with olive oil on both sides. Rub the olive oil over the zucchini so it is well coated. Season with salt and black pepper.
Place the zucchini on the hot grill and grill for about 3 minutes on each side or until zucchini is soft and has grill marks. You don't want the zucchini to get too done or it will get mushy and not hold the quinoa. It should still be firm.
Remove the zucchini from the grill and set aside.
In a medium bowl, combine cooked quinoa, chickpeas, tomatoes, basil vinaigrette, lemon juice, and feta cheese. Season with salt and pepper, to taste.
Spoon the quinoa filling into the grilled zucchini boats. Garnish with a drizzle of basil vinaigrette, basil, and additional feta cheese. Serve immediately.