Description
Enjoy a healthy and flavorful meal with these Tuscan Stuffed Zucchini Boats filled with a hearty quinoa and chickpea mixture, fresh spinach, sun-dried tomatoes, and topped with melted mozzarella cheese. This gluten-free, vegetarian dish is perfect for a light dinner or lunch packed with Mediterranean-inspired flavors.
Ingredients
Scale
Zucchini Boats
- 4 medium or large zucchini
- Drizzle of olive oil
- 1 tsp Italian herbs
- Sprinkle of salt and pepper
Filling
- 1/2 cup uncooked quinoa
- 1 small onion, diced
- 2 cloves garlic, minced
- 15 oz can of chickpeas, drained and rinsed
- 1/3 cup roughly chopped sundried tomatoes (in oil)
- 1/2 cup halved cherry tomatoes
- 2 heaping cups fresh spinach
- 1 tsp Italian seasoning
- 1 cup vegetable broth or water
- 1/4 tsp salt, add more to taste
- Pinch of pepper
- 3/4 cup marinara sauce
Toppings
- Mozzarella shreds (choose a dairy-free version if vegan)
- Fresh basil leaves
Instructions
- Prepare the zucchini: Preheat your oven to 375°F (190°C). Slice each zucchini in half lengthwise and scoop out the center flesh with a spoon, creating hollow boats. Set the scooped flesh aside. Drizzle the zucchini boats with olive oil, sprinkle with Italian herbs, salt, and pepper, then place them on a baking tray.
- Cook the quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with 1 cup of vegetable broth or water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the liquid is absorbed and quinoa is fluffy. Set aside.
- Sauté the filling vegetables: In a skillet over medium heat, add a drizzle of olive oil and sauté the diced onion and minced garlic until fragrant and translucent, about 3-5 minutes. Chop the reserved zucchini flesh and add it to the skillet along with the chickpeas, sun-dried tomatoes, cherry tomatoes, and fresh spinach. Cook until the spinach wilts, about 3 minutes.
- Combine filling ingredients: Add the cooked quinoa to the vegetable mixture in the skillet. Stir in Italian seasoning, salt, pepper, and marinara sauce. Mix well and cook for another 2-3 minutes to combine the flavors.
- Stuff and bake the zucchini boats: Spoon the quinoa and vegetable filling evenly into the prepared zucchini boats. Top each with shredded mozzarella cheese. Bake in the preheated oven for 20-25 minutes or until zucchini is tender and cheese is melted and bubbly.
- Garnish and serve: Remove from oven and let cool slightly. Garnish with fresh basil leaves before serving. Enjoy your healthy and delicious Tuscan Stuffed Zucchini Boats!
Notes
- For a vegan option, use dairy-free mozzarella shreds.
- You can substitute quinoa with couscous or rice if preferred.
- Sundried tomatoes packed in oil add extra flavor; if using dry ones, soak them in warm water before adding.
- Adjust the seasoning and salt according to taste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
