Bruschetta Quinoa Zucchini Boats.

These are just about the cutest zucchini boats I’ve ever seen!  Oh hi! I’m back with another stuffed squash for you today. I know that I just shared a spaghetti squash on Monday but this is totally different and just as delish. Perhaps I should make this stuffed squash week?  Both recipes are so satisfying […]

The post Bruschetta Quinoa Zucchini Boats. appeared first on How Sweet Eats.

These are just about the cutest zucchini boats I’ve ever seen! 

bruschetta quinoa zucchini boats

Oh hi! I’m back with another stuffed squash for you today. I know that I just shared a spaghetti squash on Monday but this is totally different and just as delish. Perhaps I should make this stuffed squash week? 

Both recipes are so satisfying and perfect meatless meals!

zucchini drizzled with balsamic glaze

It’s crazy that it’s the last day of September! Do you have any garden tomatoes or zucchini left? If so, this is the perfect recipe to use them up.

And if you don’t have any, this is a great recipe to use all year round because it really allows the tomatoes and zucchini to get super flavorful when they are out of season! 

tomatoes, basil, onion, garlic in a bowl

This recipe is based off a hello fresh one that my friend told me about. It sounded so good! Some sort of bruschetta stuffed zucchini that just sounded incredible to me. She described it as hearty and perfect for a weeknight meal – and also completely customizable. If you want to add meat or beans to this, you totally can.

If you want to serve it as a main dish or side dish, you can do that too. It’s so darn versatile!

quinoa bruschetta in a bowl

I used the bruschetta base from my bruschetta chicken recipe. Lots of tomatoes, a little onion and garlic, some herbs and olive oil. Once that is mixed together, you stir it into quinoa creating the most delicious bruschetta-y flavored grain.

I love this quinoa mix so much that I like to use it as a regular old side dish.

It’s that good! 

bruschetta quinoa zucchini boats before baking

Before stuffing the zucchini with the quinoa mix, I drizzle balsamic glaze all over the scooped out squash. Oh my gosh, this adds SUCH an incredible layer of flavor that is kind of hidden. It’s really takes everything up a notch. 

bruschetta quinoa zucchini boats

Once the zucchini is stuffed with the bruschetta quinoa, I like to stuff a little bit of fresh mozzarella inside for cheesy meltiness. It’s perfect.

bruschetta quinoa zucchini boats

After baking, I can’t even explain the incredible texture this zucchini boat takes on. The top layer of the quinoa becomes a bit crisp in the oven. It’s delightful and if you’re a crunch person like I am, you will looooovvvvve it.

Plus, you can also do an extra drizzle of balsamic!

bruschetta quinoa zucchini boats

I’m not sure I can even explain how much we LOVE this meal. It’s fairly simple but ridiculously flavorful at the same time and is a great way to get in extra veggies too. Basically, a huge win!

bruschetta quinoa zucchini boats

Bruschetta Quinoa Zucchini Boats

Print

Bruschetta Quinoa Zucchini Boats

These bruschetta quinoa zucchini boats are a flavorful meatless meal that will please everyone! Loaded with flavor and super satisfying.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 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, like basil or parsley, plus more for sprinkling
  • kosher salt and pepper
  • 4 medium zucchini, sliced in half lengthwise
  • balsamic glaze, for drizzling
  • 4 ounces fresh mozzarella cheese, chopped

Instructions

  • Preheat the oven to 400 degrees F.
  • In a bowl, stir together the cooked quinoa, tomatoes, shallot, garlic, parmesan, olive oil, herbs and a big pinch of salt and pepper. Stir until combined. Taste and season more if needed. You really want to season each layer of this (the zucchini and the quinoa!).
  • Slice each zucchini in half lengthwise. Place them on a baking sheet. Scoop out the center using a spoon to create a well. You can discard this zucchini or stir it into the quinoa if you don’t want to waste it.
  • Sprinkle each zucchini boat with salt, pepper and garlic powder. Drizzle each with balsamic glaze. Scoop the quinoa mixture into the center of the zucchini and repeat with each one. Top each boat with a few cubes of fresh mozzarella.
  • Bake for 20 to 25 minutes, or until the cheese is melty and bubbly. Remove and sprinkle with extra parmesan cheese and herbs. Drizzle with more balsamic glaze if you’d like. Serve immediately.

bruschetta quinoa zucchini boats

Okay now maybe time for a cookie!

The post Bruschetta Quinoa Zucchini Boats. appeared first on How Sweet Eats.

Cheesy Bruschetta Chicken Burgers.

Time to kick off summer with bruschetta burgers! This is what I’m bringing to the table in May and oh my gosh – I am living for it. Okay does anyone else feel like they’ve just straight up lost two months of the year? It feels so weird to me that it’s almost Memorial Day. […]

The post Cheesy Bruschetta Chicken Burgers. appeared first on How Sweet Eats.

Time to kick off summer with bruschetta burgers!

bruschetta chicken burgers

This is what I’m bringing to the table in May and oh my gosh – I am living for it.

cherry tomatoes, basil and garlic

Okay does anyone else feel like they’ve just straight up lost two months of the year? It feels so weird to me that it’s almost Memorial Day. SO CRAZY. 

My brain still thinks it is March or something. Temps are going to be close to 80 here next week and all I could think was how that isn’t possible this time of year. !!!!! 

Then I’m… OH. It is that time of year.

chicken burgers stuffed with mozzarella cheese

Almost summer! Almost Memorial Day

If we can’t do most of our traditional activities for the weekend, we have to make up for it somehow.

Maybe the burgers can make up for it.

bruschetta chicken burgers

These burgers.

Ohhhhh these burgers.

inside of bruschetta chicken burger stuffed with cheese

They are stuffed with a big hunk of mozzarella cheese. Like a cube of it. They are seasoned with salt and pepper and some italian herbs. Grilled and covered in more mozzarella cheese.

Then! On top we’re doing a quick little bruschetta mixture of tomatoes and garlic and olive oil and basil.

HEAVEN. 

open faced bruschetta chicken burger

Oh and they are drizzled with some balsamic glaze too. 

The burgers are versatile – I used chicken but you could easily use turkey and I definitely think beef would work too. You could use toast for the buns or even eat them on a salad. The cheese inside is melty and wonderful. 

open faced bruschetta chicken burger on a plate

I was feeling brave and made my own brioche buns. That is what quarantine has done to me – forced me to bake some bread. Before this I would have made a quick trip to the store to grab buns to photograph these burgers. But noooo. I made the brioche buns myself! And they were delish.

Also threw them on the grill! Buttery brioche on the grill… heck, I may not even need the burger. 

When it comes to the burger – I like to do these slider size. But it’s totally up to you. Choose based on the size of your buns!

open faced bruschetta chicken burger close up

It’s kind of like a little cheesy stuffed meatball on a bun. HELLO.

bruschetta chicken burger on brioche buns

Bruschetta Burgers

Print

Bruschetta Burgers

These cheesy bruschetta burgers are made with ground chicken, stuffed with mozzarella cheese and served with marinated garlicky tomatoes on top!
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 4 to 6 people
Author How Sweet Eats

Ingredients

  • 2 cups cherry tomatoes, halved or quartered
  • 4 garlic cloves minced
  • 3 tablespoons chopped fresh basil
  • 2 teaspoons olive oil
  • pinch of salt and pepper

burgers

  • 1 pound ground chicken or turkey
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon crushed red pepper flakes
  • 4 ounces mozzarella cheese, cut into ½ inch chunks, plus more for topping
  • balsamic glaze for drizzling
  • 4 to 6 buns for serving

Instructions

  • Note: size the burgers according to the size of your buns! You can make large burgers or smaller sliders. Also, you only need as many mozzarella cubes as you have burgers.
  • Combine the tomatoes, garlic, basil, olive oil, salt and pepper in a bowl. Let it sit at room temperature while you prepare the burgers.
  • Preheat your grill to high.
  • Place the chicken in a bowl and mix in the basil, garlic powder, salt, pepper and pepper flakes until combined. Divide the chicken into 6 or 8 equal pieces (or honestly, pieces that match the size of buns you have!). Form the pieces into a patty and press a cube of the mozzarella into the center. Form the patty around the mozzarella so it’s completely covered. Repeat with remaining patties and cheese cubes.
  • Place the burgers on the grill and cook for 5 minutes, then flip and cook for 3 to 5 minutes more. You want to make sure the internal temperature is 165 degrees F - and make sure you’re taking the temp of the meat and not the cheese in the center! Once the burger is almost done, place a slice of mozzarella on top and let it melt for 1 minute or so.
  • Once the burger is done, place it on the bun and cover it with the tomato bruschetta mixture. Drizzle with balsamic glaze! Serve with the extra tomatoes on the side.
  • P.S. this is slightly messy to eat because the tomatoes do start to fall out of the sides of the sandwich - but it’s so good!

bruschetta chicken burgers on brioche buns

I.am.in.love.

The post Cheesy Bruschetta Chicken Burgers. appeared first on How Sweet Eats.