Description
Quinoa Stuffed Zucchini Boats are a healthy and delicious vegetarian dish, featuring tender zucchini filled with a flavorful mixture of quinoa, cherry tomatoes, bell pepper, and seasoned with garlic and onion powders. Topped with optional melted cheese, these baked zucchini boats make for a satisfying and nutritious meal that’s easy to prepare in under an hour.
Ingredients
Scale
Vegetables
- 4 medium zucchini
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
Grains and Broth
- 1 cup quinoa
- 2 cups vegetable broth
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Dairy (Optional)
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the zucchini boats.
- Cook Quinoa: Rinse the quinoa thoroughly and cook it in 2 cups of vegetable broth according to the package instructions until fluffy and all broth is absorbed.
- Prepare Zucchini: While quinoa cooks, slice each zucchini in half lengthwise. Using a spoon, carefully scoop out the center flesh to create hollow boats, setting aside the flesh for another use or discard.
- Mix Filling: In a large bowl, combine the cooked quinoa, halved cherry tomatoes, diced bell pepper, garlic powder, onion powder, salt, and pepper. Stir well to evenly distribute the ingredients and seasonings.
- Stuff Zucchini: Fill each zucchini half generously with the quinoa mixture, pressing down slightly to pack the filling.
- Add Cheese (Optional): If desired, sprinkle shredded cheese evenly over the top of each stuffed zucchini boat.
- Prepare for Baking: Arrange the filled zucchini boats in a baking dish and cover them loosely with aluminum foil to retain moisture while baking.
- Bake: Bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 10 minutes until the zucchini is tender and the cheese is melted and lightly browned.
Notes
- For a vegan version, omit the cheese or use a plant-based cheese alternative.
- Leftover zucchini flesh can be sautéed or added to soups for zero waste.
- You can substitute quinoa with couscous or rice as preferred.
- Adjust seasoning and spices to taste, adding fresh herbs like basil or parsley for extra flavor.
- Ensure zucchinis are medium-sized for optimal stuffing and even cooking.
