Description
These Tuscan Stuffed Zucchini Boats are a delicious and healthy vegetarian meal featuring zucchini filled with a savory mixture of quinoa, chickpeas, sun-dried tomatoes, spinach, and marinara sauce, all topped with melted mozzarella and fresh basil.
Ingredients
Scale
- 4 medium or large zucchini
- Drizzle of olive oil
- 1 tsp Italian herbs
- Sprinkle of salt and pepper
- 1/2 cup uncooked quinoa
- 1 small onion, diced
- 2 cloves garlic, minced
- 15 oz can chickpeas, drained and rinsed
- 1/3 cup roughly chopped sun-dried tomatoes (in oil)
- 1/2 cup halved cherry tomatoes
- 2 heaping cups fresh spinach
- 1 tsp Italian seasoning
- 1 cup vegetable broth (or water)
- 1/4 tsp salt (add more to taste)
- Pinch of pepper
- 3/4 cup marinara sauce
- Mozzarella shreds (choose a dairy-free version if vegan)
- Fresh basil leaves
Instructions
- Preheat your oven to 400°F (200°C). Lightly spray a large rectangular baking dish or baking sheet with cooking spray to prevent sticking.
- Cut each zucchini in half lengthwise and trim off the stem ends. Using a spoon, carefully scoop out the flesh to create boats. Drizzle the scooped-out zucchini with olive oil and sprinkle with Italian seasoning, salt, and pepper. Arrange the zucchini halves face up in the prepared baking dish.
- In a small or medium pot, cook the quinoa according to package instructions, usually simmering it in water until fluffy.
- Heat olive oil in a large pan over medium heat. Add the diced onion and cook for about 4 minutes until soft. Add minced garlic and sauté for an additional minute until fragrant.
- Add the drained chickpeas, chopped sun-dried tomatoes, halved cherry tomatoes, vegetable broth, and fresh spinach to the pan. Season with salt, pepper, and Italian seasoning. Cover and simmer on low to medium heat for 10 minutes to soften the ingredients.
- Using the back of a wooden spoon or fork, gently mash some of the chickpeas in the pan to create a heartier texture in the filling.
- Pour in the marinara sauce and cooked quinoa, stirring everything together until well combined and heated through.
- Spoon the Tuscan mixture evenly into each zucchini shell. Top each filled zucchini with shredded mozzarella cheese.
- Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the zucchini is tender and the cheese is melted and golden brown. If zucchini are smaller, bake for 18-20 minutes and check for tenderness with a fork to avoid overcooking.
- Remove the zucchini boats from the oven and sprinkle with fresh basil leaves before serving. Enjoy warm.
Notes
- Perfect for family dinners.
- Use dairy-free cheese for a vegan option.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 boat
- Calories: 131
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 5 mg