Description
Bruschetta Quinoa Zucchini Boats are a healthy, light, and flavorful dish featuring roasted zucchini halves stuffed with a fresh bruschetta-inspired quinoa filling. Perfect as a vegetarian main or a colorful side dish.
Ingredients
Scale
- 4 medium zucchinis, halved lengthwise
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, diced
- 1/4 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh basil, chopped
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Scoop out the centers of the zucchini halves using a spoon to create boats, leaving a thin shell.
- Brush zucchini with olive oil and season with salt and pepper. Place cut side up on a baking sheet and bake for 15 minutes until slightly tender.
- While the zucchini bakes, prepare the filling. In a bowl, combine cooked quinoa, cherry tomatoes, red onion, garlic, balsamic vinegar, and chopped basil. Mix well and season with salt and pepper to taste.
- Remove zucchini from the oven and stuff each half with the quinoa mixture. Sprinkle with Parmesan cheese if using.
- Return to the oven and bake for another 10–12 minutes until heated through and cheese is melted.
- Garnish with fresh basil leaves before serving.
Notes
- For a vegan version, skip the Parmesan or use a plant-based alternative.
- You can use other grains like couscous or bulgur instead of quinoa.
- Great served warm or at room temperature for potlucks or light dinners.
- Add a drizzle of olive oil or more balsamic before serving for extra flavor.
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 210
- Sugar: 6g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg
Keywords: zucchini boats, quinoa stuffed zucchini, vegetarian main dish, bruschetta zucchini, healthy summer recipe