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4.8 from 5 votes

Quinoa Stuffed Zucchini Boats

Quinoa Stuffed Zucchini Boats make for the perfect vegetarian entree with 8 grams of protein but only 250 calories per serving!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 3 servings
Calories 248kcal
Author Yumna Jawad


  • 3 zucchini cut lengthwise
  • 1 cup cooked quinoa
  • 2 tbsp olive oil divided
  • 1/2 small onion chopped
  • 2 cloves garlic minced
  • 1 cup colored peppers chopped
  • 2 oz cherry tomatoes diced
  • 1/2 tsp crushed red pepper
  • 2 tbsp goat cheese can also use fresh mozzarella cheese
  • 2-3 tbsp fresh basil chopped
  • 6 tbsp marinara of choice one per boat
  • Salt/pepper to taste


  • Preheat the oven to 450 F degrees and line a baking sheet with parchment paper.
  • Scoop the inside of the 6 zucchini halves using a spoon in order to make the zucchini boats.
  • Small dice the inside flesh of the zucchini that was removed; set aside.
  • Drizzle half the olive oil and salt and pepper to taste on the zucchini boats, cut side up and bake at 450 F for about 15 minutes.
  • While that's baking, make the quinoa stuffing. Start by heating olive oil in a medium size pan, and then cooking the onion until translucent. Add the garlic, peppers, tomatoes, chopped zucchini and crushed red pepper, and season with salt to taste.
  • Cook for 4-5 minutes until all the flavors are incorporated. Add cooked quinoa stir everything together for 2-3 minutes.
  • When the zucchini boats come out of the oven, fill them with the quinoa mixture, top with the marinara and goat cheese and bake at 450 F for about 10 minutes until the cheese is melted
  • Garnish with the fresh basil and serve immediately.


Serving: 2g | Calories: 248kcal | Carbohydrates: 26.3g | Protein: 8g | Fat: 13.8g | Saturated Fat: 2.8g | Cholesterol: 3.5mg | Sodium: 132.1mg | Fiber: 5.6g | Sugar: 8.7g