Quinoa Stuffed Zucchini Boats
Quinoa Stuffed Zucchini Boats are the perfect well-balanced vegetarian meal with 10 grams of protein and only 250 calories per serving!
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup tri-color quinoa (uncooked)
- 1 cup water
- ½ teaspoon salt (plus more to taste)
- ½ pint cherry tomatoes (quartered)
- 1 small shallot (chopped)
- ¼ cup sundried tomatoes in oil
- 4 ounces goat cheese (crumbled and divided)
- 2 tablespoons olive oil (divided)
- 2 tablespoons fresh parsley (chopped)
- Freshly ground black pepper (to taste)
- 4 medium zucchini (tops trimmed and sliced in half lengthwise)
Instructions
- 1
Rinse quinoa in a fine mesh strainer under cool water. In a saucepan over medium heat, add the quinoa and toast until the water cooks off and the grain is fragrant, 2 minutes. Add water, salt and stir. Bring liquid to a boil, then lower heat to medium low, cover, and cook for 15 minutes. Let stand off the heat, covered, for 5 minutes. Fluff with a fork and set aside.
- 2
Preheat oven to 400°F.
- 3
In a bowl, stir together the cooked quinoa, tomatoes, shallot, sun dried tomatoes, half of crumbled goat cheese, 1 tablespoon olive oil, parsley and freshly ground black pepper. Stir until combined.
- 4
Scoop out the centers of the zucchini with a spoon and save the flesh for another use. Place boats on a rimmed baking sheet.
- 5
Drizzle each zucchini boat with remaining 1 tablespoon oil, salt, and pepper. Scoop the quinoa mixture into the zucchini and repeat with each one.
- 6
Bake until the cheese is golden brown and the zucchini is slightly softened, 25 minutes. Serve immediately with the remaining crumbled goat cheese.