Zucchini Stuffed Quinoa Boats

Summer is here and if you have planted a vegetable garden you may be harvesting the first crop of zucchini, peppers and tomatoes. Here is a delicious way to serve zucchini. These stuffed zucchini quinoa boats can be your side dish with turkey burgers or chicken on the grill or you can eat them as your main dish because they are packed with protein and veggies.

Ingredients
6 medium zucchini (3 large zucchini forgotten in the garden for a few days)
2 Tablespoons olive oil
2-3 cloves garlic smashed
1 onion finely diced
1 yellow or orange bell pepper finely diced
2 roma tomatoes or 1 large tomato chopped
1 ½ teaspoons salt
1 teaspoon pepper
2 sprigs of fresh thyme chopped fine (2 teaspoons dried thyme)
2 cups chopped fresh spinach
4 basil leaves chopped
3 cups cooked quinoa (I used red quinoa)
½ cup grated parmesan
½ cup grated mozzarella
¼ cup pine nuts

Wash and cut the zucchini in half lengthwise. Scoop out the center portion of each half zucchini and dice up what you have scooped out. Saute garlic and onions in olive oil. Add peppers, tomatoes and chopped zucchini and stir until all vegetables are soft. Add thyme, salt, pepper, chopped spinach and basil and cook for 2-3 minutes. Remove from heat and add cooked quinoa and parmesan cheese and stir until blended. Fill zucchini boats full of the quinoa mixture and sprinkle pine nuts on top. Bake in 375 degree oven for 30-45 minutes depending on the size of your zucchini. Sprinkle grated or sliced mozzarella cheese on top and bake for 5 minutes more until cheese is melted. Serve and enjoy!!!

Zucchini Stuffed Quinoa Boats

 

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

 

A delicious and nutritious way to use up the vegetables that are growing in your garden. Or a simple summer meal with vegetables and protein packed into one!

Author: Kerry

Recipe type: Vegetarian

Serves: 6-8

Ingredients

• Ingredients
• 6 medium zucchini (3 large zucchini forgotten in the garden for a few days)
• 2 Tablespoons olive oil
• 2-3 cloves garlic smashed
• 1 onion finely diced
• 1 yellow or orange bell pepper finely diced
• 2 roma tomatoes or 1 large tomato chopped
• 1 ½ teaspoons salt
• 1 teaspoon pepper
• 2 sprigs of fresh thyme chopped fine (2 teaspoons dried thyme)
• 2 cups chopped fresh spinach
• 4 basil leaves chopped
• 3 cups cooked quinoa (I used red quinoa)
• ½ cup grated parmesan
• ½ cup grated mozzarella
• ¼ cup pine nuts

Instructions

1. Wash and cut the zucchini in half lengthwise. Scoop out the center portion of each half zucchini and dice up what you have scooped out.
2. Saute garlic and onions in olive oil.
3. Add peppers, tomatoes and chopped zucchini and stir until all vegetables are soft.
4. Add thyme, salt, pepper, chopped spinach and basil and cook for 2-3 minutes.
5. Remove from heat and add cooked quinoa and parmesan cheese and stir until blended.
6. Fill zucchini boats full of the quinoa mixture and sprinkle pine nuts on top.
7. Bake in 375 degree oven for 30-45 minutes depending on the size of your zucchini.
8. Sprinkle grated or sliced mozzarella cheese on top and bake for 5 minutes more until cheese is melted. Serve and enjoy!!!

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