Description
A delicious and healthy Mediterranean-inspired recipe featuring zucchini boats stuffed with quinoa and bruschetta-style toppings. These baked zucchini boats are a perfect combination of tender vegetables, flavorful quinoa, fresh herbs, and melted cheese, making a satisfying vegetarian and gluten-free meal.
Ingredients
Scale
Zucchini Boats
- 4 medium zucchini
- 1 tablespoon olive oil
- Salt and pepper to taste
Quinoa Filling
- 1/2 cup uncooked quinoa
- 1 cup water or vegetable broth
- 1 cup cherry tomatoes, diced
- 1/4 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh basil, chopped
- 1/2 cup shredded mozzarella or crumbled feta cheese
Instructions
- Preheat and prepare zucchini boats: Preheat the oven to 400°F (200°C). Cut each zucchini in half lengthwise and scoop out the centers with a spoon to form boat shapes. Place the zucchini halves on a baking sheet and brush them lightly with olive oil. Bake for 10 minutes to soften the zucchini.
- Cook quinoa: Meanwhile, rinse the quinoa under cold water. Cook the quinoa in 1 cup of water or vegetable broth according to package instructions, approximately 15 minutes, until the quinoa is fluffy and tender.
- Prepare filling: In a mixing bowl, combine the cooked quinoa, diced cherry tomatoes, finely chopped red onion, minced garlic, balsamic vinegar, fresh chopped basil, salt, and pepper. Mix well to blend all the flavors.
- Stuff zucchini: Remove the baked zucchini boats from the oven. Spoon the quinoa bruschetta mixture evenly into each zucchini boat.
- Add cheese and bake: Sprinkle the stuffed zucchini boats with shredded mozzarella or crumbled feta cheese. Return them to the oven and bake for an additional 10 to 12 minutes, until the zucchini is tender and the cheese has melted and slightly browned.
- Serve: Serve the bruschetta quinoa zucchini boats warm, garnished with extra fresh basil if desired. They can also be enjoyed at room temperature.
Notes
- To make this recipe vegan, use a dairy-free cheese alternative or omit the cheese altogether.
- This dish is excellent for meal prep and can be stored and served warm or at room temperature.
- You can swap cherry tomatoes for other fresh tomatoes based on availability.
- Adjust seasoning with salt and pepper to your taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 210
- Sugar: 5g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 10mg
