Zucchini boats stuffed with quinoa, vegetables, and cheese make an easy, flavorful Mediterranean-inspired meal.
# What You’ll Need:
→ Vegetables
01 - 4 medium zucchinis
02 - 1 small red bell pepper, diced
03 - 1 small yellow onion, finely chopped
04 - 1 cup cherry tomatoes, quartered
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
→ Grains
07 - 3/4 cup uncooked quinoa
08 - 1 1/2 cups vegetable broth or water
→ Dairy
09 - 1 cup shredded mozzarella cheese
10 - 1/4 cup grated Parmesan cheese
→ Pantry
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon dried basil
14 - Salt and black pepper, to taste
# How to Make It:
01 - Preheat the oven to 200°C.
02 - Slice zucchinis in half lengthwise and scoop out the centers, leaving a 0.5 cm thick shell. Finely chop the scooped flesh and set aside.
03 - Arrange zucchini halves cut side up in a baking dish. Brush with 1 tablespoon olive oil and season with salt and pepper. Bake for 10 minutes to soften.
04 - Rinse quinoa thoroughly under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
05 - Heat the remaining tablespoon olive oil in a skillet over medium heat. Sauté onion and bell pepper for 3 to 4 minutes until softened. Add garlic, cherry tomatoes, and reserved zucchini flesh; cook for 3 minutes more.
06 - Add the cooked quinoa, dried oregano, dried basil, and half of the chopped parsley to the skillet. Remove from heat.
07 - Stir in half the mozzarella cheese and half the Parmesan cheese. Season with salt and pepper as desired.
08 - Spoon the quinoa mixture evenly into the zucchini shells. Sprinkle with remaining mozzarella and Parmesan cheese.
09 - Bake for 15 to 20 minutes, until the cheese is bubbly and golden and the zucchini is tender.
10 - Sprinkle with the remaining chopped parsley and serve warm.
