Name: Quinoa Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 3 or 4 medium-size zucchini (about 7 ounces 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

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Quinoa Stuffed Zucchini Boats make a delicious gluten-free meal that is incredibly satisfying! Zucchini are hollowed out, then stuffed with a delicious mixture of quinoa, topped with grated Parmesan cheese, and baked until golden. Made with a few staple ingredients, including flavorful veggies like zucchini, served with a high-protein and high-fiber grain like quinoa. A great alternative to pasta and rice.

Two zucchini boats stuffed and baked and served on a white plate.

Everyone will love these Quinoa-Stuffed Zucchini Boats!

These are tasty zucchini boats filled with a mixture of cooked quinoa flavored with sautéed zucchini, onions, wine, and tomato paste. Then they are topped with grated Parmesan cheese and baked in the oven until the tops are golden and crispy. YUM!!

So light and full of flavor, you can eat a few of these boats as a meal and feel totally satisfied! Best of all, you’re giving your family and yourself a meal that’s high in protein and high in fiber.

Serve these Quinoa Stuffed Zucchini Boats alone with our Tomato Avocado Basil Salad as a side, and dinner is complete.

And, if you enjoy making these zucchini boats? Then don’t miss our Zucchini Pepperoni Pizza Boats, and Zucchini Stuffed with Bolognese and Cheese. These are delicious and favorites, too.

What is Quinoa?

Ok, in case you never heard of it, or have seen it on the shelf- but passed it up? Quinoa is a healthy grain that cooks up very easily with water, chicken, or vegetable broth. You can easily make quinoa on the stovetop, in the microwave, or in a rice cooker. The grain is very light and tiny in size, and when it is fully cooked, it appears soft and translucent.

Some of our favorite quinoa recipes are Quinoa Tabbouleh Salad, Quinoa with Baby Peas, and Quinoa with Tuna Salad.

Close up photo of two zucchini stuffed with quinoa. by 2sistersrecipes.com

Ingredients You Will Need:

For our stuffed zucchini boats with quinoa recipe, you will need the following ingredients:

3 or 4 medium-size zucchini (about 7 ounces 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 ( we used Trader Joe’s)
salt and black pepper to taste
cooking spray

How to Make Quinoa Stuffed Zucchini Boats?

If this is your first time making these zucchini boats stuffed with quinoa? No worries! This recipe is relatively easy. Plus, our full recipe card is located at the bottom. But first, let’s discuss how to make it, so you’ll see what’s involved before you start.

Preheat the oven to 400F (204C). Spray the bottom of a large baking or roasting pan with cooking spray. Set aside.
Next, prepare the zucchini. Cut zucchini in half lengthwise. Using a knife or spoon, scoop or cut out the flesh, leaving 1/4” thick.

Zucchini sliced in half and hollowed out with a spoon.

3. Arrange on the baking dish, laying them side by side. Chop the flesh into small pieces and set aside.

4. In a large skillet, heat olive oil and butter over low heat. Saute the onion, garlic, and chopped zucchini for about 5 to 8 minutes, until the vegetables soften and caramelize. Add the cooked quinoa, tomato paste, and wine. Simmer for a few minutes until the wine is reduced. Then add salt and black pepper to taste.

5. Using 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.

6. Bake in the oven for about 20 to 25 minutes, or until golden brown. Serves 6 to 8

Storing, Reheating, and Freezing

Store these zucchini boats in a sealed container and keep them chilled in your refrigerator; they will stay fresh for up to 3 days. You can easily reheat them in a toaster oven for a few minutes, or for about 30 seconds in the microwave. They freeze well too, and up to one month.

A couple of zucchini stuffed with a quinoa mixture and baked.

Craving for More Zucchini Recipes?

Here are a few more delicious ideas for zucchini from 2 Sisters Recipes:

Italian Zucchini and Tomato Soup
Mom’s Best Zucchini Omelet
Best Zucchini Bread
Zucchini Rollatini with Spinach and Cheese

If you make our Quinoa Stuffed Zucchini Boats recipe, let us know and leave a comment with a star rating! We’d love to hear from you. Sharing your insights and experiences helps everyone who reads them, and helps us too! Snap a photo and share it on social media; be sure to tag us @2sistersrecipes or hashtag #2sistersrecipes.

Quinoa Stuffed Zucchini Boats

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Quinoa Stuffed Zucchini Boats make a delicious gluten-free meal that is incredibly satisfying! Made with just a few ingredients, flavorful low-cal veggies like zucchini served with high protein grain like Quinoa are great alternatives to pasta and rice.

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Ingredients

3 or 4 medium-size zucchini (about 7 ounces 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

Instructions

Preheat the oven to 400F (204C).
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 the 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 the oven for about 20 to 25 minutes, or until golden brown.
Serves 6 to 8

Nutrition Information:

Yield: 6 to 8 servings Serving Size: 1 serving
Amount Per Serving: Calories: 501Total Fat: 39gCarbohydrates: 33gFiber: 7.5gSugar: 3.9gProtein: 8.2g

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Happy Cooking! 🙂

xo Anna and Liz

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