Print

Wholesome Cheesy Garlic Zucchini Boats Stuffed with Quinoa

cheesy garlic zucchini boats - featured image
Print Recipe

A quick and easy healthy dinner featuring zucchini boats stuffed with a flavorful quinoa mixture, garlic butter, and melty cheese. Perfect for busy weeknights and adaptable for various diets.

Ingredients

Scale
  • 4 medium zucchini, halved lengthwise
  • 1 cup uncooked quinoa
  • 3 tablespoons garlic butter
  • 1 cup shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • 1 cup cherry tomatoes, quartered (optional)
  • 2 tablespoons fresh parsley, chopped (or substitute fresh basil)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Rinse 1 cup quinoa under cold water using a fine mesh strainer. Combine rinsed quinoa with 2 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Cook for about 15 minutes, or until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  3. Slice 4 medium zucchinis in half lengthwise. Use a spoon to scoop out the seeds and some flesh to create boats about ½ inch thick. Set aside the scooped flesh.
  4. In a mixing bowl, combine cooked quinoa, reserved zucchini flesh (chopped finely), shredded mozzarella, grated parmesan, quartered cherry tomatoes, chopped parsley, salt, pepper, and red pepper flakes if using. Stir gently to combine.
  5. Brush the inside of each zucchini half evenly with 3 tablespoons garlic butter.
  6. Spoon the quinoa mixture generously into each zucchini half, pressing lightly to pack but not overflowing.
  7. Place stuffed zucchini boats on the prepared baking sheet. Bake for 20-25 minutes at 375°F (190°C), until zucchini is tender and cheese is browned and bubbly. For extra browning, broil for 2-3 minutes, watching closely.
  8. Let the boats cool for a few minutes before garnishing with fresh parsley or basil. Serve warm.

Notes

Rinse quinoa thoroughly to avoid bitterness. Do not scoop zucchini too deep to prevent collapse. Drain zucchini boats on paper towels if they release too much water before stuffing. For dairy-free version, use olive oil instead of butter and plant-based cheese alternatives. Quinoa is naturally gluten-free. Let boats rest after baking to set filling. Leftovers reheat well in oven; avoid microwave to keep texture.

Nutrition

Keywords: zucchini boats, quinoa, garlic butter, cheesy zucchini, healthy dinner, easy recipe, gluten-free, vegetarian

Find it online: https://spoonette.com/wholesome-cheesy-garlic-zucchini-boats-stuffed-with-quinoa-recipe-for-easy-healthy-dinner/