Quinoa-Stuffed Zucchini Boats

Quinoa-Stuffed Zucchini Boats


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Hollowed-out halves of zucchini have been filled to the brim with tiny, tender pieces of quinoa and fresh veggies for a hearty meal. A sprinkling of Italian-seasoned breadcrumbs on top adds a crunch and an herbal finish to the dish.

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Time needed

20 min preparation + 45 min cooking

Serving Size / Yield

8 servings


  • 1 C. Quinoa, uncooked
  • 2 Tbs. Olive Oil, divided
  • 1 1/2 C. Vegetable Broth
  • 4 Medium Zucchini
  • 1/2 C. Red Bell Pepper, chopped
  • 1/2 C. White Button Mushrooms, chopped
  • 1 Tbs. Apple Cider Vinegar
  • 2 tsp. Dried Parsley Flakes
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
  • 1 C. Italian-Style Bread Crumbs

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Preheat oven to 375 degrees. Lightly grease a 9x13" baking dish with nonstick cooking spray. Rinse and drain the quinoa. Warm 1 tablespoon of olive oil in a large saucepan over medium-high heat. Add the quinoa and cook for 2 minutes, stirring occasionally. Pour in the vegetable broth. Bring quinoa mixture to a boil, then reduce heat to low. Cook for 15 minutes, or until quinoa has completely absorbed the broth. Remove quinoa from heat and set aside. Slice the zucchinis in half lengthwise. Scoop out the center of each zucchini half, leaving a boat-shaped shell. In a large mixing bowl, combine the quinoa, red bell pepper, and mushrooms. Sprinkle with parsley, and season with salt and ground black pepper as needed. Pour in the remaining olive oil and the vinegar, and stir until well-combined. Arrange zucchini in prepared baking dish. Scoop equal amounts of the quinoa and veggie filling into each zucchini boat. Sprinkle zucchini with bread crumbs. Bake for about 30 minutes until zucchini is tender when pricked with a fork.

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