Description
Bruschetta Quinoa Zucchini Boats are a vibrant and healthy Mediterranean-inspired dish, featuring tender zucchini halves filled with a flavorful mix of quinoa, fresh cherry tomatoes, red onion, garlic, and basil, topped with melted mozzarella and Parmesan cheeses. Perfect as a light vegetarian main course or side dish, this recipe combines wholesome ingredients with a burst of fresh flavors, baked to perfection.
Ingredients
Scale
Zucchini Boats
- 4 medium zucchinis
- 1 tablespoon olive oil
- Salt and pepper to taste
Quinoa Bruschetta Filling
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, chopped
- 1/4 cup red onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Toppings
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare the Zucchini Boats: Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and carefully scoop out the center with a spoon, creating hollow ‘boats’. Arrange the zucchini halves cut-side up on a baking sheet, brush them lightly with olive oil, and bake for 10 minutes to slightly soften the flesh.
- Make the Quinoa Bruschetta Filling: While the zucchinis bake, combine the cooked quinoa, chopped cherry tomatoes, finely diced red onion, minced garlic, chopped fresh basil, and balsamic vinegar in a mixing bowl. Add salt and pepper to taste, and stir well until all ingredients are evenly mixed.
- Fill and Bake: Remove the partially baked zucchini boats from the oven and spoon the quinoa bruschetta mixture evenly into each hollowed zucchini half. Sprinkle shredded mozzarella cheese over the filling, followed by a light dusting of grated Parmesan cheese. Return the stuffed zucchini to the oven and bake for an additional 12–15 minutes, or until the zucchinis are tender and the cheeses are melted and bubbly.
- Serve: Once baked, serve the zucchini boats warm. Optionally, garnish with extra fresh basil for added flavor and presentation.
Notes
- This dish works well as a light vegetarian main course or a flavorful side dish.
- You can prepare the quinoa bruschetta filling ahead of time and store it refrigerated. Assemble and bake zucchini boats just before serving.
- For a vegan option, substitute mozzarella and Parmesan cheese with plant-based alternatives.
- To add protein variation, consider topping with toasted pine nuts or adding cooked chickpeas to the filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course or Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 120
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 10 mg
