Stuffed Zucchini Boats Quinoa (Print Version)

Savory zucchini boats filled with quinoa, vegetables, and cheese create a flavorful, satisfying vegetarian main.

# Ingredients:

→ 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

# Steps:

01 - Preheat the oven to 200°C.
02 - Halve the zucchinis lengthwise and use a spoon to remove the centers, leaving a 0.5 cm 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, season with salt and black pepper, and bake for 10 minutes until softened.
04 - Rinse quinoa under cold water. Combine quinoa and vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
05 - Heat remaining olive oil in a skillet over medium heat. Add onion and red bell pepper, sauté for 3–4 minutes until softened. Add garlic, cherry tomatoes, and reserved zucchini flesh, and cook for an additional 3 minutes.
06 - Fold in cooked quinoa, dried oregano, dried basil, and half of the fresh parsley. Remove from heat.
07 - Mix in half the mozzarella and half the Parmesan cheese. Adjust seasoning with salt and black pepper as needed.
08 - Spoon the quinoa mixture evenly into the pre-baked zucchini shells. Top each with the remaining mozzarella and Parmesan cheese.
09 - Return to the oven and bake for 15–20 minutes, or until the cheese is melted and the zucchini is tender.
10 - Sprinkle with the remaining fresh parsley and serve while warm.

# Notes:

01 - For enhanced flavor, incorporate sun-dried tomatoes or chopped olives into the filling.
02 - To make this dish vegan, substitute dairy cheese with plant-based alternatives.
03 - Pair with a crisp side salad or warm, crusty bread for a complete meal.

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