These are tasty zucchini boats filled with a mixture of cooked quinoa flavored with sauteed zucchini, onions, wine and tomato paste, then topped with grated Parmesan cheese and baked in the oven until the tops are golden and crispy. So light and loaded with protein, you can eat of few of these boats as a meal and feel totally satisfied!
Quinoa is a healthy grain that is high in protein and cooks up very easily with water, chicken or vegetable broth. You can make quinoa on stove top, in the microwave, or in a rice cooker.
The grain is very light and tiny in size; when done, the grain appears soft and translucent, and the germ ring will be visible along the outside edge of the grain.
Stuffed vegetables have always been staple dishes in our home and this one has a nice twist to it. This recipe gives the zucchini its robust flavor from full-bodied ingredients, and my family really enjoys this tasty combination.
You can serve quinoa stuffed zucchini as an antipasto or as a side dish to compliment any poultry or fish.
We all know the popularity of quinoa these days ever since Dr. Oz mentioned its health benefits on his show a few years back. Nowadays, it’s a staple in our pantry.
We have been incorporating this healthy grain into my recipes ever since! If you like this recipe, check out more recipes for Quinoa under our index in our side-bar under “Rice and Grains” or “Gluten Free.”
Quinoa Stuffed Zucchini
- 3 or 4 medium size zucchini (about 7 oz each)
- 3 Tbsp. extra virgin olive oil
- 1 large onion- chopped
- 1 garlic clove – sliced
- 1 Tbsp. salted butter
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/4 cup white wine
- 1 Tbsp. tomato paste
- 1 cup cooked white Quinoa ( I used Trader Joe’s)
- salt and pepper to taste
- cooking spray
Preheat oven to 400 degrees.
Spray the bottom of a large baking or roasting pan with cooking spray. Set aside.
Cut zucchini in half lengthwise. Using a knife or spoon, scoop or cut out the flesh, leaving 1/4” thick.
Arrange on baking dish, laying them side by side. Chop the flesh into small pieces and set aside.
In a large skillet, heat olive oil and butter on low heat. Saute the onion, garlic and chopped zucchini for about 5 to 8 minutes, until the vegetables softened and caramelized. Add the cooked Quinoa, tomato paste and wine. Simmer for a few minutes until the wine is reduced. Add salt and pepper to taste.
With a spoon, fill each zucchini boat with some quinoa mixture and press firmly. Drizzle olive oil over them, if needed. Sprinkle with Parmigiano Reggiano cheese over each one.
Bake in oven for about 20 to 25 minutes, or until golden brown.
Serves 6 to 8