Quinoa Stuffed Zucchini Boats
Elevate your dinner game with these wholesome and flavorful Quinoa Stuffed Zucchini Boats, a perfect harmony of fresh vegetables, protein-packed quinoa, and creamy feta cheese. These zucchini boats are hollowed out and loaded with a vibrant filling of sautéed garlic, red bell pepper, cherry tomatoes, and nutrient-rich spinach, all tossed in a savory olive oil blend and baked to tender perfection. Perfect for a healthy vegetarian main course or a side dish, this easy-to-make recipe is packed with Mediterranean-inspired flavors and ready in just 45 minutes. Whether you're meal prepping for the week or impressing guests with a stunning, colorful dish, these quinoa stuffed zucchini boats are sure to satisfy both your taste buds and your nutritional goals.
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Recipe Information
Ingredients
- 4 medium Zucchini
- 0.5 cup Quinoa
- 1 cup Vegetable broth
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 medium Red bell pepper
- 1 cup Cherry tomatoes
- 2 cups Baby spinach
- 0.33 cup Feta cheese
- 2 tablespoons Parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchinis in half lengthwise and use a spoon to scoop out the centers, creating boat-like shells. Reserve the scooped flesh and set the zucchini shells aside.
Cook the quinoa: Rinse 1/2 cup of quinoa under cold water. In a small pot, bring 1 cup of vegetable broth to a boil, add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove from the heat and fluff with a fork.
While the quinoa cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Mince 2 garlic cloves and add them to the skillet, cooking until fragrant (about 1 minute).
Dice the reserved zucchini flesh and the red bell pepper. Add them to the skillet and sauté for 5-7 minutes until softened.
Halve the cherry tomatoes and add them to the skillet, cooking for 2 minutes. Then, stir in 2 cups of baby spinach and cook until wilted, about 1-2 minutes.
Remove the skillet from heat and stir in the cooked quinoa, 1/3 cup of crumbled feta cheese, 2 tablespoons of chopped parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to combine.
Arrange the zucchini shells on a baking sheet. Spoon the quinoa filling into each shell, pressing gently to compact the mixture.
Bake the stuffed zucchini boats in the preheated oven for 20 minutes, or until the zucchini is tender and the filling is heated through.
Remove from the oven and let cool for a few minutes before serving. Optionally, garnish with additional parsley or feta cheese. Serve warm and enjoy!
Nutrition Facts
Calories |
1105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 10367 mg | 451% | |
| Total Carbohydrate | 134.6 g | 49% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 66.1 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 442 mg | 34% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2853 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
