Description
These Tuscan Stuffed Zucchini Boats are a delicious and healthy vegetarian meal featuring tender zucchini filled with a flavorful mixture of quinoa, chickpeas, sundried tomatoes, and fresh spinach, all topped with melted mozzarella and fresh basil. Perfectly baked for a comforting and nutrient-packed dish that’s sure to impress.
Ingredients
Scale
Zucchini Boats
- 4 medium or large zucchini
- Drizzle of olive oil
- 1 tsp Italian herbs
- Sprinkle of salt and pepper
Stuffing
- 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 sundried 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 dairy-free version if vegan)
- Fresh basil leaves for garnish
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat the oven to 400 degrees F. Spray a large rectangular baking dish or baking sheet with cooking spray to prevent sticking.
- Prepare Zucchini: Cut the zucchini in half lengthwise and trim off the stem ends. Carefully scoop out the flesh with a spoon to create boats, then drizzle olive oil and sprinkle Italian seasoning, salt, and pepper onto the zucchini shells. Arrange them face up in the baking dish.
- Cook Quinoa: In a small to medium pot, cook the quinoa according to package instructions until tender and set aside.
- Sauté Aromatics: Heat olive oil in a large pan over medium heat. Add diced onion and cook for about 4 minutes until soft, then add minced garlic and cook for an additional minute until fragrant.
- Prepare Filling: Add chickpeas, chopped sundried tomatoes, halved cherry tomatoes, vegetable broth, and fresh spinach to the pan. Season with salt, pepper, and Italian seasoning. Cover and simmer over low to medium heat for 10 minutes until the spinach wilts and the mixture thickens.
- Mash Chickpeas: Using the back of a wooden spoon or fork, mash some of the chickpeas in the pan to create a thicker consistency.
- Add Marinara and Quinoa: Pour marinara sauce and cooked quinoa into the filling. Stir well until all ingredients are combined evenly.
- Stuff Zucchini Boats: Evenly spoon the Tuscan mixture into the zucchini shells. Top each boat with shredded mozzarella cheese.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the zucchini is tender and the cheese is melted and golden brown. For smaller zucchini, check for doneness at 18-20 minutes to avoid overcooking.
- Garnish and Serve: Remove from oven, sprinkle with fresh basil leaves, and serve warm for a delightful meal.
Notes
- These zucchini boats are packed with flavor thanks to sundried tomatoes, hearty chickpeas, and nutrient-rich quinoa.
- Choosing dairy-free mozzarella makes this recipe suitable for vegans.
- Watch the baking time closely if using smaller zucchini to prevent them from becoming mushy.
- You can substitute vegetable broth with water if desired, but broth adds more flavor.
- Fresh basil leaves add a bright, aromatic finish to the dish.
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 131 kcal
- Sugar: 6 g
- Sodium: 462 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
