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Quinoa-Stuffed-Zucchini-Boats
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5 from 8 votes

Quinoa Stuffed Zucchini Boats

Crunchy baked zucchini boats, stuffed with quinoa and veggies and topped with feta cheese.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer
Servings: 4

Ingredients

  • 2 medium to small zucchini
  • olive oil spray (I use Misto)
  • 1 cup cooked quinoa
  • 1/2 cup chopped peppers (can use regular or mini bell peppers)
  • 1/2 large tomato peeled and chopped
  • 1 garlic clove
  • 1/4 tsp oregano
  • 1/4 tsp basil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • parsley (dry or fresh)
  • 2 tbsp crumbled blue cheese

Instructions

  • 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.

Nutrition

Calories: 92kcal | Carbohydrates: 14g | Protein: 4g | Fat: 2g | Cholesterol: 2mg | Sodium: 642mg | Potassium: 413mg | Fiber: 2g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 34.8mg | Calcium: 42mg | Iron: 1.1mg