A perfect spring or summer meal, these Quinoa Stuffed Zucchini boats are bright, fresh, and family-friendly. Inspired by a classic recipe my grandmother made, this version is lighter and works well as a meatless Monday main served with a side salad. If you prefer, serve alongside grilled chicken for a heartier plate—both options are delicious.
What’s in this Recipe?
Zucchini – If you garden, you know zucchini multiplies in summer. The standard green zucchini works well here, but most summer squash varieties can be substituted.
Quinoa – Quinoa adds nutrition and makes the filling more satisfying. It’s a lighter alternative to rice, though rice can be used if you prefer.
Basil and tomatoes – Fresh basil and tomatoes give this dish its summery aroma and flavor. Cherry tomatoes work well, or two medium plum tomatoes. Fresh basil is highly recommended for the best taste.
How to Make this Recipe
Start by cooking the quinoa according to package instructions—generally a 2:1 water-to-quinoa ratio and about 15 minutes of cooking time. Set the cooked quinoa aside.
Preheat the oven to 350°F (175°C). Trim the ends off the zucchini and halve them lengthwise. Scoop out the centers with a spoon to create “boats,” reserving the scooped zucchini flesh. Lightly grease a 9×13-inch baking dish, place the zucchini boats in it, season with salt and pepper, and bake for 15 minutes to give them a head start; they should still be fairly firm.
Chop the reserved zucchini flesh and a small onion. Sauté them in about 2 tablespoons of olive oil over medium heat for 5–8 minutes, until the onion is translucent and the zucchini is tender. Transfer to a bowl.
Halve the tomatoes and scoop out the seeds and excess juice, then chop and add the tomato flesh to the bowl. Stir in about 2 tablespoons of chopped fresh basil and one cup of cooked quinoa. Season with salt and pepper to taste and mix until combined.
Remove the zucchini boats from the oven and spoon the quinoa mixture into each one. Top with about 1/2 cup shredded cheddar (or your preferred cheese) and return to the oven. Bake for roughly 15–20 minutes, until the cheese is melted and the zucchini is tender. Serve warm.
Questions about this Recipe
Yes. Assemble and stuff the zucchini, then refrigerate until you’re ready to bake. I don’t recommend freezing assembled zucchini boats; frozen zucchini can become soggy and lose a pleasant texture when thawed.
Absolutely. Browned ground turkey or chicken can be added when sautéing the onion and zucchini flesh to boost protein and flavor.
To make it vegan, omit the cheese or top with your favorite dairy-free cheese before baking.
Other Recipes to Try!
Did you try these Quinoa Stuffed Zucchini? I’d love to hear! Share photos or feedback on social media under @LynnsWayofLife.
- Spring Pea Risotto
- Easy Sheet Pan Chicken Fajitas
- Broccoli Cheddar Quiche with Tortilla Crust
- Gnocchi with Cherry Tomato Sauce
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📖 Recipe
Quinoa Stuffed Zucchini
Ingredients
- 3 Zucchini Medium sized
- 2 tablespoon Olive Oil For Sautéing
- 1 Small Onion Diced
- 1 cup Cooked Quinoa
- 2 Small Tomatoes Chopped
- 2 tablespoon Fresh chopped basil
- ½ cup Cheddar
- Salt and Pepper to taste
Instructions
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Preheat the oven to 350 degrees.
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Cook the quinoa according to package instructions. Set aside.
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Grease a 9×13-inch baking dish. Trim and halve zucchini lengthwise, scoop out centers, place in the dish flesh-side up, season with salt and pepper, and bake for 15 minutes.
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Chop the onion and reserved zucchini flesh. Sauté in olive oil 5–8 minutes until the onion is translucent. Transfer to a bowl.
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Remove tomato seeds and excess juice, chop the tomatoes, and add to the bowl with chopped basil and cooked quinoa. Mix to combine and season to taste.
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Fill the zucchini boats with the quinoa mixture, top with cheddar, and bake for about 15 minutes until the cheese is melted and the zucchini is tender. Serve immediately.
The provided nutrition information is an estimate. The accuracy is not guaranteed.