Crunchy baked zucchini boats, stuffed with quinoa and veggies and topped with feta cheese.
I don’t know why I have such a big love for quinoa! I cook it very often and actually last time, when I made an asian dish at home, I slipped the rice and had quinoa instead. You might have also heard of my love for zucchini. I’ve always liked zucchini, but as a kid, in Europe, we used to have them fried with a side of yogurt sauce. After that I slowly found out that you can do so much more with zucchini. It has turned into one of my favorite vegetables. The fact, that it is so low in calories is just great. I like to use it in baked goods as well, because of the moisture it brings. I know that zucchini recipes are appreciated more in the summer, but I have zucchini in my fridge all the time. I make salads, pasta or healthy appetizers like these quinoa stuffed zucchini boats.
The best part is that these boats taste great either hot or cold. You can have them as a light meal, side, snack or an appetizer. I love snacking on these. They can be kept in air tight container the fridge for 3-4 days. But we usually eat them right away.
I chose some relatively small zucchini this time. Cut them in half and spooned out the flesh. Then, I mixed up some cooked quinoa, chopped peppers, tomato, garlic and spices. I tried to bring some Mediterranean flavors to this dish, so I topped with some crumbled feta cheese. Everything tastes better with cheese, right?
There is no need to pre-bake the zucchini boats, before you add the stuffing. Just make sure you spray them with olive oil, fill with stuffing and bake for 30 minutes at 350 F.
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More quinoa recipes:
- 2 medium to small zucchini
- olive oil spray (I use Misto)
- 1 cup cooked quinoa
- ½ cup chopped peppers (can use regular or mini bell peppers)
- ½ large tomato peeled and chopped
- 1 garlic clove
- ¼ tsp oregano
- ¼ tsp basil
- 1 tsp salt
- ½ tsp black pepper
- parsley (dry or fresh)
- 2 tbsp crumbled blue cheese
- Preheat oven to 350 F (177 C). Set a baking dish and spray with olive oil.
- Cut zucchini lengthwise and scoop out the middle with a spoon. Spray with olive oil, season with salt and pepper.
- In a bowl combine quinoa, peppers, tomato, garlic, oregano, basil, parsley and stir. Add some salt and pepper according to taste.
- Place zucchini in baking dish and fill with mixture, distributing it evenly.
- Bake for 20 minutes, then top with feta cheese crumbles and broil for 2 more minutes.
- Serve hot or cold.
Store in air-tight container in the fridge for up to 4 days.