How to Make Quinoa Zucchini Boats

Zucchini boats is just a fancy way to refer to hollowed out zucchinis which can be used to add stuffing before baking. It's a delicious way to make use of lots of medium sized zucchini and this quinoa version is packed with protein as well as great taste, making it a great choice for children's meals and family dinners.

This makes 4 servings.

EditIngredients

• Prep time: 10 minutes
• Cooking time: 35 minutes
• 4 medium zucchini; don't choose too large a zucchini as it will be too tough
• 1 tablespoon olive oil
• 1 small red onion, minced
• 1/4 cup shredded (grated) carrot
• 1 can (540ml) chopped tomatoes
• 1/2 cup quinoa, rinsed
• 2 cups lightly packed chopped fresh spinach
• 1/4 cup chopped toasted pecans or walnuts (optional)
• 3/4 cup shredded (grated) Cheddar cheese (alternatively, use fine dried breadcrumbs and olive oil)
• 1 tablespoon chopped parsley

EditSteps

1. 1
   Line a baking tray with the kitchen foil.
   
   
   
2. 2
   Cut the zucchini in half, down the middle.
   
   
   
3. 3
   Scoop out the pulp with a teaspoon. Set aside or compost. If you like zucchini cake, this is a great time to bake one to use up the pulp!
   
   
   
4. 4
   Arrange each scooped-out zucchini on the foil-lined baking tray. Leave the hollow facing up.
   
   
   
5. 5
   Prepare the stuffing. Heat the oil in a frying pan. Add the onion and carrot and cook for 3 minutes, stirring frequently.
   
   
   
6. 6
   Pour half of the can of chopped tomatoes into the frying pan. Bring to a boil.
   
   
   
7. 7
   Add the quinoa. Cover the pan and reduce the heat. Simmer for 12 minutes but keep an eye on it in case the quinoa soaks up all of the liquid.
   
   
   
8. 8
   Once the quinoa is tender, add the spinach and nuts. Cover again and simmer for 2 more minutes. The spinach should appear wilted.
   
   
   
9. 9
   Remove the mixture from the heat. Spoon into each zucchini boat evenly.
   
   
   
10. 10
    Add the topping to each zucchini boat. Spoon over the remaining chopped tomatoes. Sprinkle the top with cheese or breadcrumbs and olive oil.
    
    
    
11. 11
    Turn the oven to 200ºC/400ºF. Slip in the baking sheet and bake for 15 minutes or until the zucchini is tender.
    
    
    
12. 12
    Remove from the oven and serve. Just before serving, sprinkle a little parsley over each boat. Bon appétit!
    
    
    
13. 13
    Finished.
    
    
    

EditThings You'll Need

• Cutting board and knife
• Shredder/grater
• Teaspoon
• Kitchen foil
• Baking sheet
• Frying pan or skillet
• Wooden spatula
• Oven mitts