Zucchini Boats With Quinoa and Pico De Gallo

Name: Zucchini Boats With Quinoa and Pico De Gallo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving
Ingredients: 4 zucchini; 1 cup cooked quinoa; a glug of extra virgin olive oil; 1 small mozzarella ball; fresh basil leaves; Sea salt and black pepper; 2 Salad Tomatoes; 1 small red onion; 2 spring onions; juice and zest of ½ lime; zest of ½ lemon; a bunch of fresh cilantro; ½ jalapeno red chilli; Sea salt and black pepper

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5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4
Calories
145 kcal
Course
Appetizer
Cuisine
Vegetarian

Zucchini Boats With Quinoa and Pico De Gallo

Yvonne Simmons

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A simple filling of quinoa, pico de gallo and melted mozzarella cheese makes these quinoa stuffed zucchini boats a delicious, super easy vegetarian meal to share!

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Ingredients

Servings

4 zucchini
1 cup cooked quinoa
a glug of extra virgin olive oil
1 small mozzarella ball drained and cubed
fresh basil leaves optional
Sea salt and black pepper

For the Pico de Gallo:

2 Salad Tomatoes seeded and diced
1 small red onion minced
2 spring onions finely chopped
juice and zest of ½ lime
zest of ½ lemon (optional)
a bunch of fresh cilantro finely chopped
½ jalapeno red chilli finely minced
Sea salt and black pepper

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Instructions

Preheat the oven to 375°F /190°C. Lightly grease with oil a 13 x 9 baking tray and set aside.
For the Pico de Gallo: In a bowl, combine diced tomato, red onion, chopped cilantro, zest of 1 lemon, zest of 1 lime, scallions and lime juice. Mix it up, season and set it aside.
In a large bowl mix cooked quinoa and pico de gallo. Add a glug of olive oil and season to taste.
Trim the zucchini ends and cut them in half lengthwise.
With the help of a melon scoop, scoop the flesh out of the zucchini (you can add it to the quinoa filling or in salads).
Fill the zucchini boats with the quinoa mix, and arrange them on the prepared baking tray.
Sprinkle with mozzarella cubes on top and a drizzle with little extra-virgin olive oil.
Bake in the oven for about 10 minutes, until the cheese is melted and the zucchini are slightly crispy.
Allow the zucchini boats to cool for 5-10 minutes then top them with fresh basil and serve. Store leftovers in an airtight container for up to 2 days.

Nutrition Information

Show Details

Calories 145kcal (7%) Carbohydrates 22g (7%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 0.2mg (0%) Sodium 26mg (1%) Potassium 800mg (23%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 992IU (20%) Vitamin C 49mg (54%) Calcium 58mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 145 kcal

% Daily Value*

Calories	145kcal	7%
Carbohydrates	22g	7%
Protein	5g	10%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Cholesterol	0.2mg	0%
Sodium	26mg	1%
Potassium	800mg	17%
Fiber	5g	20%
Sugar	8g	16%
Vitamin A	992IU	20%
Vitamin C	49mg	54%
Calcium	58mg	6%
Iron	2mg	11%