Description
Bruschetta Quinoa Zucchini Boats are a healthy and delicious dish featuring roasted zucchini stuffed with quinoa, fresh tomatoes, garlic, and basil, topped with a balsamic glaze for extra flavor.
Ingredients
Units
Scale
- 4 medium zucchinis, halved lengthwise
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1 tablespoon olive oil
- 1/4 cup balsamic glaze
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Using a spoon, scoop out the center of each zucchini half to create boats. Place the zucchini halves on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 15-20 minutes, until tender.
- While the zucchini is roasting, prepare the quinoa filling. In a bowl, mix together the cooked quinoa, chopped tomatoes, garlic, fresh basil, and a pinch of salt and pepper.
- Once the zucchini boats are done, remove them from the oven and stuff each boat with the quinoa mixture. Top with grated Parmesan cheese.
- Return the zucchini boats to the oven and bake for an additional 5-7 minutes, until the cheese is melted and golden.
- Drizzle with balsamic glaze before serving.
Notes
- For a vegan option, omit the Parmesan cheese or use a plant-based alternative.
- You can add olives or roasted red peppers to the quinoa mixture for added flavor.
- Leftover quinoa boats can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 5mg