Daily Recipe :: Stuffed Zucchini Boats

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If you’ve ever grown zucchini, you know that sometimes this beautiful little vegetable can yield more squash than you know what to do with. If you find yourself in that boat, here’s a creative recipe that is vegan and can be served as the main course. With the addition of quinoa (a complete protein!), this boat of goodness will keep you full and satisfied.

Happy eating!

Quinoa Stuffed Zucchini Boats

From: Low Fat Vegan Chef



  • 1/2 cup quinoa
  • 1/2 cup vegetable broth
  • 1 Tbsp balsamic vinegar
  • 1/2 tsp dried thyme
  • 1/4 tsp salt
  • Fresh ground pepper

Zucchini Boats

  • 4 medium zucchini, washed
  • 1 medium sweet onion, diced
  • 4 cloves of garlic, minced
  • 1 medium carrot, diced
  • 1/2 leek, diced
  • 1 handful of greens (arugula, beet greens, etc.)
  • 1/2- 1 cup vegetable broth
  • 2 1/2 Tbsp balsamic vinegar
  • 1/2 tsp dried thyme
  • 1/4 cup pine nuts, toasted
  • 2 Tbsp dried cherries
  • 1/4 tsp salt
  • Fresh ground pepper

Soak the quinoa in a bowl of cool water for 15 minutes. Fill a large 6 quart/litre pot with water and bring to a boil. While waiting for pot to boil, drain quinoa, add vegetable broth 1 tbsp balsamic vinegar, thyme and salt and pepper to a small pot. Bring to a boil and then cover and reduce heat and cook for 25 minutes. Remove from heat, fluff and set aside.

Preheat oven to 375 F / 191 C and add zucchinis whole to the large pot of water and boil for 15 minutes until tender. Set aside on racks to cool. Slice zucchinis in half and scoop out the middle seeds, leaving enough flesh to hold the zucchini together. Chop the flesh and set aside. (You can use or discard the seeds if you wish. I discard most of them in favor of the other diced vegetables I’m using)

Meanwhile in a large skillet or wok add 1/2 cup vegetable broth and heat over medium high heat. When hot, add onions carrots and thyme. Sauté for 2 or 3 minutes and then add the leek, some of the zucchini pulp, balsamic vinegar and garlic. Continue cooking until tender. Add more broth if needed to prevent sticking. Toss in toasted pine nuts, cherries, and quinoa and season with salt and pepper as desired.

If desired sprinkle some balsamic vinegar and/or salt lightly on the inside of the zucchini boats. Stuff the zucchini with filling mixture. Bake for 20-25 minutes until tender.

Serve warm.


Written by cscdavis

June 18, 2013 at 5:00 pm

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