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