Quinoa Stuffed Zucchini Boats
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
249 kcal
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Course
Main Course
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Cuisine
American
Quinoa Stuffed Zucchini Boats
Description
The Quinoa Stuffed Zucchini Boats feature medium zucchini sliced and hollowed to make individual boats filled with a flavorful quinoa mixture. The quinoa is first rinsed and toasted briefly, then cooked with water and salt until fluffy. This base is combined with fresh cherry tomatoes, chopped shallot, sun-dried tomatoes, fresh parsley, and crumbled goat cheese for creaminess. Olive oil enhances the filling while seasoning with salt and pepper balances the flavors. Baking the assembled boats melts the cheese and softens the zucchini without making it mushy.
The filling texture blends the slightly nutty quinoa with juicy tomatoes and tangy goat cheese, delivering both lightness and richness. The oven roasting allows the zucchini to tenderize gently, preserving its shape. This combination creates a dish with varied textures and brightness from fresh ingredients, appealing to those enjoying plant-based meals.
Serve the quinoa-stuffed zucchini warm as a satisfying vegetarian entrée or side dish. The recipe’s fresh herbs and sun-dried tomatoes add complexity, making it suitable for simple dinners or entertaining. Leftover zucchini boats store well in the refrigerator for a few days and can be frozen for longer periods, making them practical for meal prep.
Leftovers keep in the fridge for 3 to 4 days. For freezing, freeze the stuffed boats on a baking sheet then transfer to a freezer-safe container to preserve shape and flavor up to 2 months. This makes it easy to reheat and enjoy later without compromising texture.
Ingredients
- ½ cup tri-color quinoa uncooked
- 1 cup water
- ½ teaspoon salt plus more to taste
- ½ pint cherry tomato quartered
- 1 shallot chopped, small
- ¼ cup sun-dried tomatoes in oil
- 4 ounces goat cheese crumbled and divided
- 2 tablespoons olive oil divided
- 2 tablespoons parsley chopped, fresh
- black pepper to taste, freshly ground
- 4 zucchini tops trimmed and sliced in half lengthwise, medium
Instructions
- Rinse quinoa in a fine mesh strainer under cool water. In a saucepan over medium heat, add the quinoa and toast until the water cooks off and the grain is fragrant, 2 minutes. Add water, salt and stir. Bring liquid to a boil, then lower heat to medium low, cover, and cook for 15 minutes. Let stand off the heat, covered, for 5 minutes. Fluff with a fork and set aside.
- Preheat oven to 400°F.
- In a bowl, stir together the cooked quinoa, tomatoes, shallot, sun dried tomatoes, half of crumbled goat cheese, 1 tablespoon olive oil, parsley and freshly ground black pepper. Stir until combined.
- Scoop out the centers of the zucchini with a spoon and save the flesh for another use. Place boats on a rimmed baking sheet.
- Drizzle each zucchini boat with remaining 1 tablespoon oil, salt, and pepper. Scoop the quinoa mixture into the zucchini and repeat with each one.
- Bake until the cheese is golden brown and the zucchini is slightly softened, 25 minutes. Serve immediately with the remaining crumbled goat cheese.
Notes
- Store leftovers refrigerated for 3 to 4 days in an airtight container.
- For freezing, place stuffed zucchini boats on a baking sheet until solid, then transfer to a freezer bag or container. Use within 2 months for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 13mg | 4% |
| Sodium | 425mg | 18% |
| Potassium | 524mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 814IU | 16% |
| Vitamin C | 19mg | 21% |
| Calcium | 71mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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