Description
These Bruschetta Quinoa Zucchini Boats are a delightful vegetarian dish that combines the freshness of zucchini with a flavorful quinoa bruschetta filling. Perfect for a light lunch or a healthy side, these zucchini boats are easy to make and bursting with Mediterranean flavors.
Ingredients
Scale
Zucchini:
- 4 medium zucchini
Quinoa Filling:
- 1 cup cooked quinoa
- 1 cup cherry tomatoes (diced)
- 1/4 cup red onion (finely chopped)
- 2 cloves garlic (minced)
- 1/4 cup fresh basil (chopped)
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
- cooking spray or extra olive oil for baking
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare zucchini: Slice the zucchini in half lengthwise, scoop out the centers to create boats, and place them in a baking dish.
- Make filling: Mix cooked quinoa, tomatoes, onion, garlic, basil, balsamic vinegar, olive oil, salt, and pepper in a bowl.
- Fill zucchini: Spoon the quinoa mixture into zucchini boats, top with Parmesan, and bake for 20–25 minutes.
- Serve: Enjoy warm or at room temperature.
Notes
- For a vegan option, skip the Parmesan or use a dairy-free alternative.
- These zucchini boats can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 180
- Sugar: 4g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 3mg
