A perfect spring or summer meal, these Quinoa Stuffed Zucchini boats are bright, fresh, and easy enough for a weeknight. Inspired by a family recipe, I lightened it up and made a meatless option that works well for Meatless Monday or as a side alongside grilled chicken. The flavors of basil and fresh tomato make this a seasonal favorite the whole family will enjoy.
What’s in this Recipe?
Zucchini – Summer gardens often produce more zucchini than you can eat, so recipes like this are perfect for using them up. I used traditional green zucchini, but other summer squash varieties work well too.
Quinoa – Quinoa adds extra protein and texture to the filling. It’s a lighter alternative to rice and keeps the boats satisfying and nutritious. If you prefer, cooked rice is a fine substitute.
Basil and tomatoes – Fresh basil and fresh tomatoes are essential here. Cherry tomatoes or two medium plum tomatoes work well; remove the seeds and excess liquid for a firmer filling. Fresh basil really elevates the dish, but dried can be used in a pinch.
How to Make This Recipe
Start by cooking the quinoa according to package directions (usually 2 cups water to 1 cup quinoa, about 15 minutes). Preheat the oven to 350°F (175°C).
Trim the ends off the zucchini and cut each one in half lengthwise. Scoop the flesh out with a spoon and reserve it. Lightly oil a 9×13-inch baking dish and arrange the zucchini halves flesh-side up. Season with salt and pepper and bake for 15 minutes to begin softening them—this prebake helps them hold their shape when stuffed.
Chop the reserved zucchini flesh and a small onion. Sauté them in 2 tablespoons of olive oil over medium heat for 5–8 minutes, until the onion is translucent and the zucchini is tender. Transfer the sautéed mixture to a bowl.
Halve the tomatoes and scoop out the seeds and excess liquid, then chop the flesh. Add tomatoes and about 2 tablespoons of chopped fresh basil to the bowl with the sautéed vegetables. Stir in 1 cup of cooked quinoa and season with salt and pepper to taste.
Remove the zucchini from the oven and spoon the quinoa mixture into each hollowed zucchini half. Top with about 1/2 cup shredded cheddar (or a non-dairy alternative for a vegan version). Return to the oven and bake for about 15–20 minutes, until the cheese is melted and the zucchini is tender. Serve warm.
Questions about this Recipe
Yes. Assemble and stuff the zucchini, then refrigerate until you’re ready to bake. Avoid freezing assembled zucchini boats, as the high water content in zucchini makes them soggy once thawed.
Absolutely. Browned ground turkey or chicken can be cooked with the onions and zucchini flesh for a heartier, higher-protein version.
Skip the cheese or use your favorite plant-based shredded cheese. The filling is flavorful on its own and the vegan cheese melts nicely when baked.
Other Recipes to Try
If you try these Quinoa Stuffed Zucchini, I’d love to hear about it. Tag me on social media and share your photos.
- Spring Pea Risotto
- Easy Sheet Pan Chicken Fajitas
- Broccoli Cheddar Quiche with Tortilla Crust
- Gnocchi with Cherry Tomato Sauce
Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases at no extra cost to you.
📖 Recipe
Quinoa Stuffed Zucchini
Ingredients
- 3 medium zucchini
- 2 tablespoons olive oil, for sautéing
- 1 small onion, diced
- 1 cup cooked quinoa
- 2 small tomatoes, seeded and chopped
- 2 tablespoons fresh chopped basil
- 1/2 cup shredded cheddar (or dairy-free alternative)
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the quinoa according to package instructions and set aside.
- Spray a 9×13-inch baking dish with cooking spray. Trim the zucchini ends, halve them lengthwise, and scoop out the flesh. Place the zucchini halves flesh-side up in the dish, season with salt and pepper, and bake for 15 minutes.
- Chop the reserved zucchini flesh and the onion. Sauté in olive oil for 5–8 minutes until the onion is translucent and the zucchini is tender. Transfer to a bowl.
- Remove seeds and excess liquid from the tomatoes, chop the flesh, and add to the bowl with the sautéed vegetables. Stir in the chopped basil and cooked quinoa. Season with salt and pepper.
- Fill each zucchini half with the quinoa mixture, top with cheddar, and bake for 15–20 minutes more until the cheese is melted and the zucchini is tender. Serve immediately.