Description
These Bruschetta Quinoa Zucchini Boats combine fresh veggies, fluffy quinoa, and melty mozzarella for a deliciously healthy and easy-to-make appetizer or light meal. Packed with Italian-inspired flavors and a touch of balsamic glaze, they’re perfect for a gluten-free, vegetarian diet and can be enjoyed any time of the year.
Ingredients
Scale
Quinoa Mixture
- 1 ½ cups cooked quinoa
- 1 pint tomatoes, halved or quartered
- 1 shallot, diced
- 4 garlic cloves, minced
- ¼ cup finely grated parmesan cheese, plus extra for sprinkling
- 2 tablespoons olive oil
- 2 tablespoons chopped herbs (basil or parsley), plus more for sprinkling
- Kosher salt and pepper, to taste
Zucchini Boats
- 4 medium zucchini, sliced in half lengthwise
- Balsamic glaze, for drizzling
- 4 ounces fresh mozzarella cheese, chopped
- Salt, pepper, and garlic powder for seasoning
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to ensure it’s ready for baking the zucchini boats evenly.
- Prepare Quinoa Mixture: In a large bowl, combine the cooked quinoa, halved tomatoes, diced shallot, minced garlic, grated parmesan, olive oil, chopped herbs, and a generous pinch of salt and pepper. Stir well to blend all the flavors together. Taste and adjust seasoning as needed to make sure the filling is flavorful.
- Prepare Zucchini: Slice each zucchini in half lengthwise and place them on a baking sheet. Use a spoon to scoop out the center flesh, creating hollow boats. You can discard this zucchini flesh or mix it into the quinoa mixture to avoid waste.
- Season Zucchini Boats: Sprinkle the hollowed zucchini boats evenly with salt, pepper, and garlic powder, then drizzle with balsamic glaze for extra richness and a slight tang.
- Fill and Top: Spoon the quinoa mixture into the zucchini boats, filling each generously. Top each with chopped fresh mozzarella cubes to add a creamy, melty texture.
- Bake: Place the baking sheet in the oven and bake for 20 to 25 minutes, until the mozzarella is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from oven and sprinkle extra parmesan cheese and chopped herbs over each zucchini boat. Drizzle with more balsamic glaze if desired, and serve immediately for the best flavor and texture.
Notes
- You can mix the scooped zucchini flesh back into the quinoa mixture to prevent waste and add extra veggie flavor.
- Use ripe, flavorful tomatoes for the best taste in the quinoa filling.
- Adjust the balsamic glaze amount based on your preference for sweetness and acidity.
- These zucchini boats can be made ahead and refrigerated; just bake before serving.
- For a vegan option, omit parmesan cheese and replace mozzarella with a plant-based cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Vegetarian Entrée
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 15 mg
Keywords: Bruschetta, Quinoa, Zucchini Boats, Vegetarian, Gluten-Free, Italian, Healthy, Baked Zucchini, Light Meal
