Oh, zucchini, that humble green gourd. Who knew it could become a vessel of such delight? Picture this:
tender zucchini boats, brimming with a zesty quinoa filling, a symphony of flavors dancing in your mouth. It’s like that surprise hit movie no one saw coming, but everyone loves. And speaking of surprises, did you catch the latest debate on plant-based diets?
Whether you’re a devoted fan of veggies or just quinoa-curious, this dish is a game-changer—oops, scratch that, it’s simply irresistible.
Steps
- Rinse quinoa under cool water using a fine mesh strainer. In a saucepan over medium heat, toast the quinoa for about 2 minutes until fragrant. Add water and salt, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Let it stand off the heat for 5 minutes, fluff with a fork, and set aside.
- Preheat your oven to 400°F. In a mixing bowl, combine the cooked quinoa, chopped tomatoes, shallot, sun-dried tomatoes, half of the goat cheese, olive oil, parsley, and black pepper. Stir the ingredients until they are well mixed.
- Halve the zucchinis lengthwise and scoop out the centers, reserving the flesh for another dish. Arrange the zucchini halves on a baking sheet. Drizzle them with olive oil, and season with salt and pepper.
- Fill each zucchini half with the quinoa mixture, pressing it down gently. Bake the zucchini boats in the oven for about 25 minutes until the cheese is golden and the zucchinis are tender. Serve immediately, garnished with the remaining goat cheese.
Ingredients
- Zucchini: 3 medium-sized, trimmed and halved lengthwise
- Tri-color quinoa: 1 cup, cooked
- Cherry tomatoes: 1 cup, quartered
- Shallot: 1, finely chopped
- Sun-dried tomatoes: 1/3 cup, finely chopped
- Goat cheese: 1/2 cup, crumbled (divided into two portions)
- Olive oil: 2 tablespoons
- Fresh parsley: 2 tablespoons, chopped
- Salt: to taste
- Freshly ground black pepper: to taste
Nutritional Values
Calories: 249kcal | Carbohydrates: 21g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 425mg | Potassium: 524mg | Fiber: 3g | Sugar: 5g | Vitamin A: 814IU | Vitamin C: 19mg | Calcium: 71mg | Iron: 3mg
FAQ
- What should I serve with Quinoa Stuffed Zucchini Boats?
- These stuffed zucchini boats are a complete vegetarian dish with ample protein and carbohydrates to keep you satisfied. They can be served as a main course with 2-3 boats per person or as an appetizer with one boat. Pair them with a simple side salad, rice, or garlic bread for a balanced meal. Options include brown rice, lemon rice, or caprese pasta salad.
- How long can I store the stuffed zucchini boats?
- Any leftovers can be stored in the refrigerator for up to four days. To reheat, place them in the oven at 360°F, covered loosely with foil, and warm for 10 to 15 minutes.
- Is it possible to freeze Quinoa Stuffed Zucchini Boats?
- Yes, they freeze well. Allow the boats to cool completely, then freeze them on a baking sheet until solid. Transfer to an airtight container for storage. To enjoy, thaw in the refrigerator overnight and reheat. For best quality, consume within two months.
- Can I customize the ingredients in this recipe?
- Absolutely! You can substitute eggplant or yellow squash for zucchini. For the stuffing, experiment with different vegetables or cheeses like feta instead of goat cheese. Adjust the recipe to suit your taste preferences and dietary needs.
Tips
- Chop Ingredients Finely: To make stuffing easier and prevent it from falling out of the zucchini boats, ensure all ingredients are chopped finely. This will allow for a better mix and a more even distribution within the zucchini.
- Opt for Medium-Sized Zucchini: Larger zucchinis contain more water, which can lead to a soggy result. Using medium-sized zucchinis helps maintain a firmer texture after baking.
- Scoop Carefully: When hollowing out the zucchinis, use a spoon or melon baller carefully to remove only the softer flesh. Leave enough around the edges to help the zucchini maintain its shape during cooking.
- Don’t Hesitate to Overfill: The stuffing mixture is not saucy, so it won’t spill over during baking. Feel free to pile the stuffing high for a more satisfying meal.
Equipment
- Fine Mesh Strainer – For rinsing quinoa.
- Melon Baller – For scooping out the centers of the zucchini (optional but useful for more precise scooping).
- Rimmed Baking Sheet – To hold the zucchini boats while baking.
- Airtight Container – For storing leftovers or freezing the zucchini boats.
