Description
Delicious and healthy Tuscan Stuffed Zucchini Boats filled with a flavorful quinoa and chickpea mixture, sundried tomatoes, spinach, and marinara, topped with melted mozzarella and fresh basil. A perfect baked vegetarian meal that is both nutritious 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 Oven: Preheat the oven to 400 degrees F and lightly spray a large rectangular baking dish or baking sheet with cooking spray.
- Prepare Zucchini: Cut the zucchini in half lengthwise and trim off the stem ends. Carefully scoop out the flesh with a spoon to create zucchini boats.
- Season Zucchini: Drizzle the zucchini boats with olive oil and sprinkle with Italian seasoning, salt, and pepper. Arrange them face up in the baking dish.
- Cook Quinoa: Cook the quinoa according to package instructions using a small or medium pot, then set aside.
- Sauté Aromatics: Heat olive oil in a large pan over medium heat. Add the diced onion and sauté for about 4 minutes until softened. Add minced garlic and cook for an additional minute.
- Add Vegetables and Simmer: Add chickpeas, sundried tomatoes, cherry tomatoes, vegetable broth, and spinach to the pan. Season with salt, pepper, and Italian seasoning. Cover and simmer over low to medium heat for 10 minutes until chickpeas soften.
- Mash Chickpeas: Using the back of a wooden spoon or fork, mash some of the chickpeas to create a thicker texture in the filling.
- Add Sauce and Quinoa: Stir in the marinara sauce and cooked quinoa, mixing everything together until well combined.
- Fill Zucchini Boats: Spoon the Tuscan quinoa and chickpea mixture evenly into each zucchini shell. Top each with shredded mozzarella cheese.
- Bake: Bake in the preheated oven for 20-25 minutes, until zucchini is tender and cheese is melted and golden brown. If zucchini are smaller, bake for 18-20 minutes and check for firmness with a fork.
- Garnish and Serve: Sprinkle fresh basil leaves on top before serving for a fresh, aromatic finish.
Notes
- Best vegan mozzarella shreds include brands like Good Planet Mozzarella Shreds or Violife Mozzarella Shreds.
- To store leftover zucchini boats, allow them to cool, then wrap tightly or place in an airtight container and refrigerate for up to 3-4 days.
- For freezing leftovers, place in an airtight container or wrap with aluminum foil and freeze for up to 2 months.
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 220
- Sugar: 5g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg
