Print

Tuscan Stuffed Zucchini Boats with Quinoa Recipe

Print Recipe

★★★★★

4.9 from 515 reviews

These Tuscan Stuffed Zucchini Boats with Quinoa are a wholesome and flavorful vegetarian dish featuring tender zucchini filled with a savory blend of quinoa, chickpeas, sundried and cherry tomatoes, spinach, and Italian herbs, all topped with melted mozzarella and fresh basil. Perfect as a nutritious main or side, this recipe combines wholesome ingredients with classic Tuscan flavors for a satisfying meal.

Ingredients

Scale

Zucchini Boats

  • 4 medium or large zucchini
  • Drizzle of olive oil
  • 1 tsp Italian herbs
  • Sprinkle of salt and pepper

Filling

  • 1/2 cup uncooked quinoa
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 15 oz can of chickpeas, drained and rinsed
  • 1/3 cup roughly chopped sundried tomatoes (in oil)
  • 1/2 cup halved cherry tomatoes
  • 2 heaping cups fresh spinach
  • 1 tsp Italian seasoning
  • 1 cup vegetable broth or water
  • 1/4 tsp salt, add more to taste
  • Pinch of pepper
  • 3/4 cup marinara sauce

Toppings

  • Mozzarella shreds (choose a dairy-free version if vegan)
  • Fresh basil leaves

Instructions

  1. Prepare the Zucchini: Preheat your oven to 375°F (190°C). Slice the zucchini in half lengthwise and scoop out the seeds and some of the flesh to create hollow ‘boats.’ Drizzle the zucchini halves lightly with olive oil, sprinkle with Italian herbs, salt, and pepper, then set aside.
  2. Cook the Quinoa: Rinse the quinoa under cold water. In a saucepan, combine quinoa with vegetable broth or water. Bring to a boil, then reduce to a simmer and cook covered for about 15 minutes or until quinoa is fluffy and liquid absorbed. Set aside.
  3. Sauté Vegetables and Aromatics: In a skillet over medium heat, add a splash of olive oil and sauté diced onion until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Add Filling Ingredients: Add drained chickpeas, sundried tomatoes, cherry tomatoes, fresh spinach, cooked quinoa, Italian seasoning, salt, and pepper to the skillet. Stir and cook until spinach wilts and ingredients are well combined, about 3-5 minutes. Remove from heat and mix in marinara sauce.
  5. Fill the Zucchini Boats: Place the zucchini halves on a baking sheet. Spoon the quinoa and vegetable mixture evenly into each zucchini boat.
  6. Add Toppings and Bake: Sprinkle shredded mozzarella evenly over each stuffed zucchini. Bake in the preheated oven for 20-25 minutes or until zucchini is tender and cheese is melted and bubbly.
  7. Garnish and Serve: Remove from the oven, garnish with fresh basil leaves, and serve warm.

Notes

  • For a vegan version, use dairy-free mozzarella shreds.
  • You can substitute quinoa with couscous or rice if preferred.
  • Make sure not to scoop out too much zucchini flesh to keep boats sturdy.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Add a pinch of red pepper flakes for a spicy kick.

Keywords: Tuscan stuffed zucchini, quinoa zucchini boats, vegetarian stuffed zucchini, healthy zucchini recipe, Italian stuffed vegetables, quinoa and chickpea stuffing

Find it online: https://busyrecipe.com/tuscan-stuffed-zucchini-boats-with-quinoa-recipe/