Stuffed Zucchini Boats with Quinoa & Tomato is a delicious and healthy dish that’s perfect for a quick meal or as a side. This recipe features tender zucchini filled with a flavorful quinoa and vegetable mixture, making it both nutritious and satisfying. It’s a great way to enjoy summer produce while adding some protein and fiber to your plate.
Why Make This Recipe
There are many reasons to make Stuffed Zucchini Boats with Quinoa & Tomato. First, it’s a simple recipe that can be prepared in under an hour. Second, it is packed with nutrients, as zucchini is low in calories and high in vitamins. The addition of quinoa provides a complete protein, making it filling and wholesome. This recipe is also easily customizable; you can add your favorite vegetables or spices to suit your taste. Lastly, it’s a fun and engaging way to eat your veggies!
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 them 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, reduce heat, cover, and simmer for 15 minutes 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 the 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 with Quinoa & Tomato
Serve the stuffed zucchini boats warm on a platter. They can be enjoyed as a main dish or as a side dish to grilled meats or salads. Garnish with extra chopped herbs for added flavor and color.
How to Store Stuffed Zucchini Boats with Quinoa & Tomato
If you have leftovers, store the stuffed zucchini boats in an airtight container in the refrigerator. They will stay fresh for up to 3 days. You can reheat them in the oven or microwave before serving.
Tips to Make Stuffed Zucchini Boats with Quinoa & Tomato
- Make sure to scrape the zucchini insides gently so you don’t break the shells.
- You can add other vegetables like bell peppers or spinach to the quinoa filling for more flavors.
- Adjust the seasoning to your taste. A squeeze of lemon juice can brighten the dish.
Variation
You can change up the cheese by using mozzarella or goat cheese instead of feta. For a vegan option, simply leave out the cheese altogether or use a vegan cheese alternative. You can also experiment with different grains, such as farro or brown rice, in place of quinoa.
FAQs
1. Can I make stuffed zucchini boats ahead of time?
Yes, you can prepare the filling ahead of time. Just stuff the zucchini and bake them when you’re ready to eat.
2. Can I use other types of zucchini?
Yes, you can use yellow squash or pattypan squash if you can’t find zucchini.
3. What can I serve with stuffed zucchini boats?
Stuffed zucchini boats pair well with a simple side salad or roasted vegetables for a complete meal.
