Bruschetta Quinoa Zucchini Boats
Bruschetta Quinoa Zucchini Boats are a colorful and nutritious dish that combines tender roasted zucchini with a vibrant quinoa filling. Bursting with fresh flavors from juicy cherry tomatoes, aromatic basil, and creamy feta cheese, these delightful boats make for an impressive appetizer or a satisfying main course. Perfect for gatherings or weeknight meals, this easy recipe allows for endless customization based on your favorite ingredients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 4 medium zucchini (6–8 inches)
- 1 cup rinsed quinoa
- 1 ½ cups vegetable broth or water
- 1 cup cherry tomatoes, diced
- ¼ cup fresh basil, chopped
- ½ cup crumbled feta cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and lightly spray a baking dish with nonstick spray.
- In a saucepan, bring vegetable broth or water to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until fluffy. Set aside.
- Cut zucchinis in half lengthwise and scoop out some flesh, leaving enough to hold their shape.
- In a bowl, mix cooked quinoa with tomatoes, garlic, feta cheese, basil, olive oil, salt, and pepper.
- Stuff each zucchini half generously with the quinoa mixture.
- Bake for 20-25 minutes until zucchinis are tender but firm.
Nutrition
- Serving Size: 1 stuffed zucchini half (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
Keywords: Customize by adding other vegetables like bell peppers or mushrooms. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F (175°C) for about 10 minutes.