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 and perfect meatless meals!
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!
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!
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!
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.
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.
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!
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
- 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
- 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.
Okay now maybe time for a cookie!