Looking for a delicious and healthy meal that’s easy to make and perfect for any occasion? Look no further than these Tuscan Stuffed Zucchini Boats with Quinoa! Packed with flavorful ingredients and a hearty filling, these zucchini boats are sure to become a new favorite in your recipe rotation.
Why You’ll Love This Recipe?
- Great flavors: The combination of Italian herbs, sundried tomatoes, and chickpeas creates a savory and satisfying filling.
- Quick prep time: With simple ingredients and easy steps, you can have these zucchini boats on the table in no time.
- Perfect for meal prep: These zucchini boats make a great meal prep option, as they can be made ahead of time and enjoyed throughout the week.
Ingredient Notes:
- Zucchini: The zucchini serves as the vessel for the filling, providing a tender and nutritious base.
- Drizzle of olive oil: Adds richness and flavor to the filling.
- Italian herbs: Infuse the filling with classic Italian flavors.
- Sprinkle of salt and pepper: Enhances the overall taste of the dish.
- Filling ingredients: Quinoa, onions, garlic, chickpeas, sundried tomatoes, cherry tomatoes, spinach, Italian seasoning, vegetable broth, salt, pepper, and marinara sauce create a hearty and flavorful filling.
- Toppings: Mozzarella shreds and fresh basil leaves add a finishing touch to the zucchini boats.
Step-by-Step Instructions:
- Preheat the oven and prepare the zucchini by cutting them in half lengthwise and scooping out the seeds to create a hollow center.
- Drizzle olive oil over the zucchini halves and season with Italian herbs, salt, and pepper.
- In a skillet, cook the quinoa, onions, and garlic until softened. Add in the chickpeas, sundried tomatoes, cherry tomatoes, spinach, Italian seasoning, vegetable broth, salt, and pepper.
- Fill the hollowed-out zucchini halves with the quinoa mixture and top with marinara sauce, mozzarella shreds, and fresh basil leaves.
- Bake in the oven until the zucchini is tender and the filling is heated through.
Helpful Tips:
- For a vegan version, use dairy-free mozzarella shreds.
- Store any leftover filling in an airtight container in the fridge for up to 3 days.
- Swap out the quinoa for cooked rice or couscous for a different twist.
Expert Tips for the Best Results:
- Use a melon baller or spoon to easily scoop out the seeds from the zucchini.
- Allow the zucchini boats to cool slightly before serving to avoid burning your mouth.
- Customize the filling with your favorite vegetables or protein options for a personalized touch.
Serving Suggestions:
These Tuscan Stuffed Zucchini Boats pair well with a side salad, garlic bread, or a glass of red wine for a complete and satisfying meal.
Storage and Reheating Tips:
To store, place any leftover zucchini boats in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through.
Frequently Asked Questions:
- Can I freeze these zucchini boats? While zucchini can become watery when frozen, you can freeze the filling separately and stuff fresh zucchini when ready to bake.
- Can I use other types of squash for this recipe? Yes, you can use yellow squash or bell peppers as alternative vessels for the filling.
- How can I make this recipe gluten-free? Ensure that all ingredients, including the vegetable broth and seasonings, are gluten-free certified to make this recipe suitable for a gluten-free diet.
Conclusion:
These Tuscan Stuffed Zucchini Boats with Quinoa are a flavorful and satisfying dish that’s perfect for any meal. Whether you’re looking for a quick weeknight dinner or a meal prep option, these zucchini boats are sure to impress. Give this recipe a try and enjoy a taste of Tuscany in the comfort of your own home!
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Tuscan Stuffed Zucchini Boats with Quinoa Recipe
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Tuscan stuffed zucchini boats are filled with a delicious mixture of quinoa, chickpeas, sundried tomatoes, and spinach, topped with marinara sauce and mozzarella. A flavorful and healthy dish perfect for a satisfying meal.
Ingredients
Scale
Zucchini:
- 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
- Fresh basil leaves
Instructions
- Prepare the zucchini: Preheat the oven to 375°F. Cut zucchini in half lengthwise, scoop out the seeds, drizzle with olive oil, sprinkle with Italian herbs, salt, and pepper.
- Make the filling: Cook quinoa according to package instructions. In a pan, sauté onion and garlic, add chickpeas, sundried tomatoes, cherry tomatoes, spinach, Italian seasoning, broth, salt, and pepper. Cook until spinach wilts.
- Assemble: Fill each zucchini boat with the quinoa mixture. Top with marinara sauce and mozzarella.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
- Serve: Garnish with fresh basil leaves and enjoy!
Notes
- You can customize the filling by adding your favorite vegetables or protein.
- For a vegan version, use dairy-free mozzarella shreds.
Nutrition
- Serving Size: 1 boat
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg