Grilled Zucchini Boats with Quinoa & Basil Vinaigrette
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Course
Side Dish, Main Course, Appetizer
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Cuisine
American, International, Vegetarian, Vegan, gluten-free
Grilled Zucchini Boats with Quinoa & Basil Vinaigrette
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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 zucchini ends cut off and cut in half lengthwise, medium
- 2 tablespoons olive oil
- kosher salt to taste
- black pepper to taste
- 2 cups quinoa cooked
- 1 chickpeas 14 oz can, rinsed and drained
- 1 cup grape tomatoes halved, or cherry tomatoes
- 1/3 cup basil vinaigrette
- lemon juice of half
- 1/4 cup feta cheese crumbled
- kosher salt to taste
- black pepper to taste
- basil vinaigrette chopped basil and extra feta cheese, for garnish, extra
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.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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