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Savory Cheesy Stuffed Zucchini Boats Recipe with Quinoa and Veggies Made Easy

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These savory cheesy stuffed zucchini boats with quinoa and veggies are a quick, wholesome, and crowd-pleasing dish perfect for any occasion. They combine tender zucchini, fluffy quinoa, and a cheesy crust for a comforting yet light meal.

Ingredients

Scale
  • 4 medium zucchini (about 1 pound each)
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 small red bell pepper, finely diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup shredded mozzarella cheese (part-skim recommended)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup fresh spinach, chopped (optional)
  • 2 tablespoons olive oil (divided)
  • 1 teaspoon dried Italian seasoning (or mix of oregano, basil, thyme)
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes, optional
  • Fresh basil or parsley, chopped for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper or lightly grease it.
  2. Slice each zucchini in half lengthwise. Use a small spoon or ice cream scoop to hollow out the center, leaving about 1/4-inch thick walls. Save the scooped zucchini flesh for the filling. Arrange the hollowed zucchini halves cut-side up on the baking sheet.
  3. Rinse 1 cup quinoa under cold water. In a medium saucepan, bring 2 cups vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy. Fluff with a fork and set aside.
  4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3 minutes. Stir in minced garlic and cook 1 minute until fragrant. Add diced bell pepper, chopped zucchini flesh, and cherry tomatoes. Sauté until softened, about 5–7 minutes. Season with Italian seasoning, salt, and pepper. Add chopped spinach last, cooking just until wilted. Remove from heat.
  5. In a large mixing bowl, combine cooked quinoa and sautéed veggies. Stir in half the shredded mozzarella and all the Parmesan cheese. Mix thoroughly but gently. Adjust seasoning with salt and pepper.
  6. Spoon the quinoa and veggie mixture evenly into each zucchini half, mounding slightly. Drizzle the remaining tablespoon of olive oil over the tops. Sprinkle the remaining mozzarella cheese generously on each boat.
  7. Place the baking sheet in the preheated oven and bake for 20-25 minutes until zucchini is tender and cheese is golden and bubbly. Tent with foil halfway through baking if cheese browns too fast.
  8. Remove from oven and let cool for 5 minutes. Garnish with fresh basil or parsley and a pinch of red pepper flakes if desired. Serve warm.

Notes

Rinse quinoa well to avoid bitterness. Do not overstuff zucchini to prevent cheese from spilling. Add spinach at the end of sautéing to keep vibrant color. Drizzle olive oil before baking for a golden crust. Tent with foil if cheese browns too quickly. Can prepare filling and hollow zucchini ahead of time. Freeze before baking for longer storage.

Nutrition

Keywords: zucchini boats, stuffed zucchini, quinoa recipe, cheesy zucchini, vegetarian, healthy dinner, easy weeknight meal

Find it online: https://norasfoods.com/savory-cheesy-stuffed-zucchini-boats-recipe-with-quinoa-and-veggies-made-easy/