How to Make Quinoa Zucchini Boats

Zucchini boats is just a fancy way to refer to hollowed out zucchinis which can be used to add stuffing before baking. It's a delicious way to make use of lots of medium sized zucchini and this quinoa version is packed with protein as well as great taste, making it a great choice for children's meals and family dinners.


This makes 4 servings.

Ingredients

  • Prep time: 10 minutes
  • Cooking time: 35 minutes
  • 4 medium zucchini; don't choose too large a zucchini as it will be too tough
  • 1 tablespoon olive oil
  • 1 small red onion, minced
  • 1/4 cup shredded (grated) carrot
  • 1 can (540ml) chopped tomatoes
  • 1/2 cup quinoa, rinsed
  • 2 cups lightly packed chopped fresh spinach
  • 1/4 cup chopped toasted pecans or walnuts (optional)
  • 3/4 cup shredded (grated) Cheddar cheese (alternatively, use fine dried breadcrumbs and olive oil)
  • 1 tablespoon chopped parsley

Steps

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    Line a baking tray with the kitchen foil.
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    Cut the zucchini in half, down the middle.
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    Scoop out the pulp with a teaspoon. Set aside or compost. If you like zucchini cake, this is a great time to bake one to use up the pulp!
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    Arrange each scooped-out zucchini on the foil-lined baking tray. Leave the hollow facing up.
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    Prepare the stuffing. Heat the oil in a frying pan. Add the onion and carrot and cook for 3 minutes, stirring frequently.
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    Pour half of the can of chopped tomatoes into the frying pan. Bring to a boil.
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    Add the quinoa. Cover the pan and reduce the heat. Simmer for 12 minutes but keep an eye on it in case the quinoa soaks up all of the liquid.
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    Once the quinoa is tender, add the spinach and nuts. Cover again and simmer for 2 more minutes. The spinach should appear wilted.
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    Remove the mixture from the heat. Spoon into each zucchini boat evenly.
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    Add the topping to each zucchini boat. Spoon over the remaining chopped tomatoes. Sprinkle the top with cheese or breadcrumbs and olive oil.
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    Turn the oven to 200ºC/400ºF. Slip in the baking sheet and bake for 15 minutes or until the zucchini is tender.
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    Remove from the oven and serve. Just before serving, sprinkle a little parsley over each boat. Bon appétit!
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    Finished.

Things You'll Need

  • Cutting board and knife
  • Shredder/grater
  • Teaspoon
  • Kitchen foil
  • Baking sheet
  • Frying pan or skillet
  • Wooden spatula
  • Oven mitts

Article Info

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Categories: Featured Articles | Squash | Cereal Grains