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Top down shot of Quinoa Stuffed Zucchini boats on a large white plate
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5 from 27 votes

Quinoa Stuffed Zucchini Boats

Quinoa Stuffed Zucchini Boats are the perfect well-balanced vegetarian meal with 10 grams of protein and only 250 calories per serving!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 249kcal
Author Yumna Jawad

Ingredients

Instructions

  • Rinse quinoa in a fine mesh strainer under cool water. In a saucepan over medium heat, add the quinoa and toast until the water cooks off and the grain is fragrant, 2 minutes. Add water, salt and stir. Bring liquid to a boil, then lower heat to medium low, cover, and cook for 15 minutes. Let stand off the heat, covered, for 5 minutes. Fluff with a fork and set aside.
  • Preheat oven to 400°F.
  • In a bowl, stir together the cooked quinoa, tomatoes, shallot, sun dried tomatoes, half of crumbled goat cheese, 1 tablespoon olive oil, parsley and freshly ground black pepper. Stir until combined.
  • Scoop out the centers of the zucchini with a spoon and save the flesh for another use. Place boats on a rimmed baking sheet.
  • Drizzle each zucchini boat with remaining 1 tablespoon oil, salt, and pepper. Scoop the quinoa mixture into the zucchini and repeat with each one.
  • Bake until the cheese is golden brown and the zucchini is slightly softened, 25 minutes. Serve immediately with the remaining crumbled goat cheese.

Video

Notes

Storage: Leftovers can be stored for 3 to 4 days in the fridge.
Freezing: Freeze solid on a baking sheet and transfer to a freezer bag or container for up to 2 months.

Nutrition

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