Ingredients
1 cup water
¼ teaspoon salt (or to taste)
⅓ cup quinoa, rinsed
1 tablespoon olive oil
3 large zucchini
1 small onion, diced
1 clove garlic, minced
3 baby bella mushrooms, chopped very small
¼ teaspoon salt
⅛ teaspoon pepper
1 tablespoon balsamic vinegar
2 tablespoon chopped walnuts or pecans
Sauce
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1–28oz can crushed tomatoes
¼ teaspoon salt
⅛ teaspoon pepper
1 tablespoon lemon juice
1 tablespoon chopped mint
Instructions
- Prepare the Quinoa: In a small saucepan, bring 1 cup of water and ¼ teaspoon of salt to a boil. Add the rinsed quinoa, reduce the heat, cover, and simmer for about 15 minutes until the quinoa is tender and the water is absorbed. Remove from heat and fluff with a fork.
- Prepare the Zucchini: Preheat your oven to 375°F (190°C). Cut the zucchini in half lengthwise and scoop out the center to create boats. Lightly brush the zucchini with olive oil and place them on a baking sheet. Roast the zucchini in the oven for about 15 minutes until slightly tender but still holding their shape.
- Sauté the Vegetables: While the zucchini is roasting, heat 1 tablespoon of olive oil in a pan over medium heat. Add the diced onion, minced garlic, and chopped mushrooms. Sauté for about 5-7 minutes until the vegetables are soft and fragrant. Add ¼ teaspoon salt, ⅛ teaspoon pepper, and balsamic vinegar. Stir to combine and cook for another minute. Remove from heat and set aside.
- Combine the Filling: In a large bowl, mix the cooked quinoa with the sautéed vegetables. Add the chopped walnuts or pecans for crunch. Stir everything together and adjust the seasoning if needed.
- Make the Sauce: In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the crushed tomatoes, salt, pepper, lemon juice, and chopped mint. Stir well and let it simmer for 10-15 minutes to allow the flavors to meld together.
- Stuff the Zucchini: Once the zucchini boats are roasted, remove them from the oven. Stuff each zucchini half with the quinoa and vegetable mixture, pressing gently to pack the filling.
- Serve: Pour the tomato sauce over the stuffed zucchini boats and return them to the oven for another 10 minutes to heat through. Serve warm, garnished with extra mint if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or in the oven until warmed through. If reheating in the oven, cover with foil to prevent the zucchini from drying out.
You can use couscous, rice, or farro instead of quinoa for a different texture.
For a cheesy touch, top the zucchini boats with vegan cheese or parmesan.
If you want a spicier dish, add red pepper flakes or chopped jalapeños to the quinoa filling or sauce.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
