Description
Bruschetta Quinoa Zucchini Boats are a light, wholesome Italian-inspired main course featuring tender zucchini halves filled with a flavorful mix of quinoa, cherry tomatoes, fresh basil, and cheeses. Baked until perfectly tender and topped with melted mozzarella and Parmesan, this dish offers a delicious, vegetarian-friendly option that’s perfect for a healthy dinner or light lunch.
Ingredients
Scale
Vegetables
- 4 medium zucchini, halved lengthwise and seeds scooped out
- 1 cup cherry tomatoes, diced
- 1/4 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
Quinoa Mix
- 1 cup cooked quinoa
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheeses
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Prepare Zucchini Boats: Preheat the oven to 375°F (190°C). Slice the zucchini in half lengthwise and use a spoon to scoop out the seeds, creating hollow boats. Arrange the zucchini halves cut side up in a baking dish.
- Mix Filling: In a medium bowl, combine the cooked quinoa, diced cherry tomatoes, chopped red onion, minced garlic, chopped fresh basil, balsamic vinegar, olive oil, salt, and black pepper. Stir the ingredients well until thoroughly mixed.
- Fill Zucchini: Spoon the quinoa mixture into each prepared zucchini boat, pressing gently to fill the cavities evenly.
- Add Cheese: Sprinkle each stuffed zucchini with shredded mozzarella cheese, then top with a light sprinkle of grated Parmesan cheese for extra flavor.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to soften the zucchini and meld flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes, allowing the cheese to melt completely and the zucchini to become tender but not mushy.
- Serve: Serve the zucchini boats warm, garnished with extra fresh basil if desired for a fresh touch and vibrant presentation.
Notes
- Add cooked chicken or white beans to the quinoa mixture for an extra boost of protein.
- To make the dish vegan, substitute mozzarella and Parmesan cheeses with dairy-free alternatives.
- Ensure zucchini boats are uniform in size for even cooking.
- Leftovers can be refrigerated and reheated gently in the oven to preserve texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 210
- Sugar: 4g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 10mg
