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Quinoa Stuffed Zucchini
Roasted zucchini boats herbed quinoa, colorful peppers, and gooey mozzarella.
45 minutes,   8 servings
recipe image
1 cup Quinoa
1 Red pepper
1 Shallot
¼ cup Basil leaves (or 3 Tbsp prepared Pesto)
⅔ cup Shredded mozzarella cheese
1 tsp Kosher salt, divided
1 Lemon
4 Medium zucchini
to taste Olive oil
⅓ cup Grated parmesan cheese
1.  Preheat oven to 425.
2.  Cook Quinoa: Place 1 cup quinoa (1 cup) in a saucepan with 2 cups water.
3.  Bring the saucepan to a boil.
4.  After boiling, reduce the heat to very low.
5.  Cover the pot, and let it simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed.
6.  Turn off the heat and let sit covered to steam for about 5 minutes.
7.  Finely dice the red pepper (1 red pepper), mince the shallot, and chop the basil leaves if using (1/4 cup).
8.  When the quinoa is done, mix the chopped vegetables (and pesto if using) with the quinoa, shredded mozzarella cheese (2/3 cup), 1/2 tsp of the salt, and the zest of 1 lemon.  ©
9.  Cut off the ends of the zucchini (4 medium zucchinis), then cut them in half lengthwise.
10.  Using a spoon, remove the fleshy centers.
11.  Brush the zucchini lightly with olive oil and roast cut side down for about 5 minutes. (Or sautee cut side down in a sautee pan).
12.  Sprinkle with remaining salt.
13.  Spoon in the quinoa stuffing into the zucchini, top with grated parmesan cheese.
14.  Cover gently with foil and roast in oven for 15 minutes, then remove foil and cook for 5 more minutes
1.  You can also prepare this on a grill - Grill the zucchini halves before stuffing, and grill on indirect heat for about 10 minutes after stuffing.

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Quinoa Stuffed Zucchini. Recipe on first page, not a blog.