Stuffed Zucchini Boats with Quinoa and Cheese are a perfect vegetarian meal that is both nourishing and satisfying. The combination of quinoa, cheese, and fresh vegetables makes this dish packed with flavor while keeping it light and wholesome.
- Total Cooking Time: 40 minutes
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Servings: 4
Contents
Ingredients
- 4 medium zucchini
- ½ cup quinoa, rinsed
- 1 cup vegetable broth or water
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ½ cup cherry tomatoes, diced
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried oregano
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tbsp olive oil
- ¼ cup fresh basil or parsley, chopped (for garnish)
Alternative: Swap mozzarella for feta cheese for a tangier flavor.
Step-by-Step Instructions
- Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.
- Prepare the quinoa: In a saucepan, bring vegetable broth to a boil. Add quinoa, cover, and simmer for 15 minutes until fluffy. Set aside.
- Prepare the zucchini: Cut the zucchini in half lengthwise and scoop out the flesh, leaving a thin border. Chop the scooped-out zucchini flesh and set it aside.
- Cook the filling: In a pan, heat olive oil over medium heat. Sauté the onion and garlic for 2-3 minutes until fragrant. Add the chopped zucchini flesh, cherry tomatoes, salt, black pepper, and oregano. Cook for another 3-4 minutes.
- Combine everything: Mix the cooked quinoa with the sautéed vegetables. Stir in half of the mozzarella cheese.
- Fill the zucchini boats: Place the hollowed-out zucchini halves on the baking sheet. Spoon the quinoa mixture into each zucchini half, pressing gently.
- Top with cheese and bake: Sprinkle the remaining mozzarella and Parmesan on top. Bake for 20-25 minutes until the cheese is melted and slightly golden.
- Garnish and serve: Sprinkle with fresh basil or parsley before serving.
Nutritional Information (Per Serving)
- Calories: 220
- Protein: 10 g
- Fats: 9 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Sugar: 5 g
Vitamins & Benefits
- Fiber (Quinoa & Zucchini): Supports digestion and gut health.
- Vitamin C (Cherry Tomatoes & Zucchini): Boosts the immune system.
- Calcium (Cheese): Essential for strong bones and teeth.
Zucchini is technically a fruit, not a vegetable! It belongs to the same family as pumpkins and cucumbers.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 180°C (350°F) for 10 minutes for the best texture.
- Avoid freezing, as the zucchini may become too soft.
FAQ
Can I make this dish vegan?
Yes! Use dairy-free cheese or nutritional yeast for a plant-based version.
What can I add for extra protein?
Try adding cooked chickpeas, tofu crumbles, or nuts for more protein.
Can I use a different grain instead of quinoa?
Yes! Couscous, bulgur, or brown rice are great substitutes.
