Baked Stuffed Zucchini Boats

Baked Stuffed Zucchini Boats


  • 4 medium zucchinis (makes 8 boats)
  • 1 medium yellow onion
  • 3 cloves garlic
  • 1 cups quinoa
  • 1 tsp salt
  • 1 1/2 cups(unsalted)vegetable stock
  • 1 cup diced tomatoes
  • 2 tbsp nutritional yeast
  • 2 tbsp olive oil
  • 2 cups greens of choice (kale)
  • fresh parsley and lemon wedges - for garnish

preparation steps for quinoa:

1. rinse and drain quinoa

2. place vegetable stock and salt in pan with lid and bring to boil (omit salt if vegetable stock has salt added)

3. add quinoa to boiling vegetable stock and reduce heat to low - let simmer until liquid is absorbed

4. turn off heat and set cooked quinoa aside

preparation for zucchini boats:

1. preheat oven to 350 degrees

2. wash zucchinis and cut in half lengthwise-remove a tiny bit from bottom of each half so zucchini sits flat without rocking

3. use spoon to hollow out zucchinis save scooped out zucchini centers and set aside to add to stuffing ingredients)- be sure not remove too much of the center of zucchinis as this will make the wall too thin and zucchinis will become too flimsy to hold stuffing when cooked

4. bake in  350 degree oven until zucchinis begins to get softer and begins to look cooked- then remove from oven and set aside

preparation for stuffing and boats:

1. saute onions, garlic, zucchini innards until almost cooked through add greens and saute until done

2. add quinoa, diced tomatoes, salt, pepper and nutritional yeast and mix together in pan over heat until all ingredients are well blended

3. remove from heat and scoop stuffing mixture into zucchini boats and place back in 350 degree oven until stuffing begins to turn golden brown and zucchinis are cooked through

4. sprinkle with fresh parsley and serve with lemon wedges


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