Quinoa Stuffed Zucchini Boats
Quinoa Stuffed Zucchini Boats combine tender zucchini halves filled with a savory mix of tri-color quinoa, cherry and sun-dried tomatoes, shallots, fresh parsley, and tangy goat cheese. The quinoa is toasted then cooked to fluffy perfection before being mixed with the vegetables and herbs. After stuffing the zucchini, the boats are baked until the cheese is golden and the zucchini is softened yet retains some firmness. This recipe offers a nutritious, colorful dish that works well as a vegetarian main or a hearty side.
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
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 249
% 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.