Description
This Tuscan Stuffed Zucchini Boats recipe offers a delightful vegetarian meal packed with wholesome ingredients like quinoa, chickpeas, sun-dried tomatoes, and spinach. Baked to perfection with melted mozzarella and fresh basil, these zucchini boats are perfect as a nutritious dinner or hearty lunch that’s both flavorful and satisfying.
Ingredients
Scale
Zucchini
- 4 medium or large zucchini
- Drizzle of olive oil
- 1 tsp Italian herbs
- Sprinkle of salt and pepper
Filling
- 1/2 cup uncooked quinoa
- 1 small onion, diced
- 2 cloves garlic, minced
- 15 oz can of 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
Toppings
- Mozzarella shreds (choose a dairy-free version if vegan)
- Fresh basil leaves
Instructions
- Preheat the oven: Preheat your oven to 400 degrees F and prepare a large rectangular baking dish or baking sheet by spraying it with cooking spray.
- Prepare the zucchini: Cut the zucchini in half lengthwise and trim off the stem ends. Carefully scoop out the flesh from each half using a spoon, creating boats.
- Season zucchini: Drizzle the zucchini boats with olive oil and sprinkle with Italian herbs, salt, and pepper. Arrange them face up in the baking dish.
- Cook quinoa: In a small or medium pot, cook the quinoa according to package instructions until fluffy and set aside.
- Sauté aromatics: Heat olive oil in a large pan over medium heat. Add the diced onion and cook for about 4 minutes until soft, then add minced garlic and cook for an additional minute.
- Add vegetables and seasoning: To the pan, add chickpeas, sundried tomatoes, cherry tomatoes, vegetable broth, and spinach. Season with salt, pepper, and Italian seasoning. Cover and simmer on low to medium heat for about 10 minutes until the spinach has wilted and the chickpeas soften.
- Mash chickpeas: Use the back of a wooden spoon or fork to mash some of the chickpeas in the mixture, creating a thicker texture.
- Combine filling: Stir in the marinara sauce and cooked quinoa until well combined with the vegetable and chickpea mixture.
- Fill zucchini boats: Evenly spoon the tuscan mixture into each zucchini shell. Top with shredded mozzarella cheese.
- Bake: Place the stuffed zucchini boats in the oven and bake for 20 to 25 minutes, or until the zucchini are tender and the cheese is melted and golden brown. For smaller zucchinis, bake for 18-20 minutes and check for doneness to avoid overcooking.
- Garnish and serve: Remove from oven, sprinkle fresh basil leaves on top, and serve warm.
Notes
- Best vegan mozzarella shreds include brands like Good Plantet Mozz Shreds and Violife Mozz Shreds.
- To store leftover zucchini boats, let cool completely, then wrap the baking dish tightly or transfer to an airtight container. Refrigerate for up to 3-4 days.
- For freezing, place leftovers in an airtight container or wrap tightly with aluminum foil and freeze for up to 2 months.
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 10 mg
