Stuffed Zucchini Boats Recipe
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
35 mins
-
Total Time
50 mins
-
Servings
10 boats
-
Calories
127 kcal
-
Course
Main Course
-
Cuisine
American
Stuffed Zucchini Boats Recipe
Description
This recipe begins by cooking quinoa coated lightly with olive oil and simmered until fluffy. Meanwhile, the zucchini halves have their centers scooped out to create boats, which are placed in baking dishes. Onions are sautéed in olive oil, then combined with bell peppers, garlic, and tarragon before mixing with the cooked quinoa. Seasoning with salt and pepper adjusts the filling’s flavor.
The quinoa mixture is spooned into each zucchini half and topped with pine nuts and grated Parmesan cheese. Baking at 450°F melts the cheese to a golden crust and softens the zucchini flesh while preserving some firmness. The result is a balanced vegetarian dish combining tender squash with an herbed, nutty filling enhanced by the cheese’s savory notes.
These zucchini boats can be served as a light main course or a side dish, offering a combination of textures from the creamy interior filling to the crisp-tender zucchini and toasted pine nuts.
Ingredients
- 5 zucchini average-size and halved lengthwise
- 3/4 cup quinoa dried
- 2 tablespoons olive oil divided
- 1/2 cup red bell pepper chopped
- 1/2 cup yellow bell pepper chopped
- 1/4 cup onion red, chopped
- 2 cloves garlic minced
- 1 tablespoon tarragon chopped, fresh
- 1/4 cup Parmesan Cheese grated
- 1 ounce pine nuts
- salt and pepper
Instructions
- Preheat the oven to 450 degrees F. Place the quinoa in a medium sauce pot. Add 1 tablespoon of olive oil and heat to high. Stir to coat the quinoa in the oil, then add 1 1/2 cups water and cover the pot. Bring to a boil. Stir. Then lower the heat to medium-low and simmer the quinoa, covered, for approximately 15 minutes. Fluff with a fork and set aside.
- Meanwhile, chop the peppers, onions, garlic and tarragon. Use a spoon to scoop a long trench out of the center of each zucchini and place the halves in two 9X13 inch baking dishes.
- Place 1 tablespoon of oil in a skillet and sauté the onions over medium heat for 2 minutes. Then add the peppers and garlic and sauté another 2-3 minutes. Toss in the cooked quinoa and tarragon and turn off the heat. Salt and pepper the quinoa to taste.
- Spoon the quinoa into the center of each zucchini half. Sprinkle the tops with pine nuts and Parmesan cheese. Then bake for 12-15 minutes, until the Parmesan is golden. The zucchini should be lightly cooked, but firm. Serve warm!
Nutrition Information
Show DetailsNutrition Facts
Serving: 10boats
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Serving | 1boat | |
| Calories | 127kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 47mg | 2% |
| Potassium | 402mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 41.6mg | 46% |
| Calcium | 58mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
