Stuffed Zucchini Boats with Quinoa & Tomato
Stuffed Zucchini Boats with Quinoa & Tomato is a delicious and nutritious dish that’s perfect for any meal. This recipe combines fresh zucchini with a tasty, flavorful filling made from quinoa, tomatoes, and herbs. Not only is it simple to prepare, but it also looks great on the plate. Whether you’re trying to eat more vegetables or looking for a healthy dinner option, these stuffed zucchini boats are sure to please everyone at the table.
Why Make This Recipe
There are many reasons to try Stuffed Zucchini Boats. First, it is a healthy option packed with nutrients. Zucchini is low in calories and full of vitamins, while quinoa provides protein and fiber. Furthermore, this dish is versatile and can easily be adjusted to fit different tastes. It’s also a wonderful way to use up fresh garden zucchini in the summer. Plus, it’s vegetarian-friendly!
How to Make Stuffed Zucchini Boats with Quinoa & Tomato
Ingredients
- 4 medium zucchini, halved lengthwise
- 1 tablespoon olive oil
- 1/2 cup quinoa, rinsed
- 1 cup vegetable broth or water
- 1 cup cherry tomatoes, chopped
- 1/4 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons fresh parsley or basil, chopped
Directions
- Preheat the oven to 375°F (190°C).
- Scoop out the center of each zucchini half with a spoon, leaving a 1/4-inch shell.
- Place the zucchini on a baking sheet, brush with olive oil, and season with salt and pepper.
- In a saucepan, combine quinoa and broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
- In a skillet, sauté onion and garlic over medium heat for 2–3 minutes until softened.
- Stir in chopped tomatoes, oregano, cooked quinoa, salt, and pepper. Cook for another 2–3 minutes to combine flavors.
- Fill each zucchini boat with the quinoa mixture. Top with feta cheese, if using.
- Bake for 20–25 minutes until the zucchini is tender and the tops are lightly golden.
- Garnish with fresh herbs and serve warm.
How to Serve Stuffed Zucchini Boats
Serve the stuffed zucchini boats warm as a main dish or a side dish. They pair well with a simple green salad or some crusty bread. You can also sprinkle extra herbs or cheese on top to enhance the flavor.
How to Store Stuffed Zucchini Boats
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To reheat, simply place them in the oven or microwave until warmed through.
Tips to Make Stuffed Zucchini Boats
- Make sure not to overcook the zucchini in the oven; you want them tender but still holding their shape.
- Experiment with different vegetables in the filling, like spinach or bell peppers, to add more variety.
- For a bit of heat, add some red pepper flakes to the filling.
Variation
You can switch up the filling by using brown rice instead of quinoa or adding different types of cheese like mozzarella or cheddar. You can also make it non-vegetarian by adding some cooked ground turkey or beef to the quinoa mixture.
FAQs
1. Can I prepare stuffed zucchini boats ahead of time?
Yes! You can prepare the filling and stuff the zucchini ahead of time. Just store them in the refrigerator until you are ready to bake them.
2. Is this recipe gluten-free?
Yes! Quinoa is naturally gluten-free, so this dish is a great option for those with gluten sensitivities.
3. Can I freeze stuffed zucchini boats?
Yes, you can freeze the cooked zucchini boats. Just wrap them tightly and store them in the freezer. When you’re ready to eat, thaw them in the fridge before reheating.
