These might be the cutest zucchini boats you’ll ever make!
I’m back with another stuffed squash recipe. I recently shared a spaghetti squash dish, but this bruschetta quinoa zucchini boat is different and just as delicious. It’s a satisfying meatless option and perfect for weeknight dinners.
It’s hard to believe September is almost over. If you still have garden zucchini or tomatoes, this recipe is an ideal way to use them. And if those fresh ingredients aren’t available, the flavors still work well year-round—the tomatoes and zucchini come alive with seasoning and balsamic glaze.
This idea came from a HelloFresh-style bruschetta-stuffed zucchini a friend recommended. I adapted it using the bruschetta mix from my bruschetta chicken recipe: lots of juicy tomatoes, a little shallot, garlic, fresh herbs and olive oil. Mixed into cooked quinoa, it makes a bright, tomato-forward grain that’s delicious on its own or stuffed into zucchini.
If you prefer, add cooked meat or beans to the quinoa to make it heartier. These zucchini boats can be served as a main dish or a side, and they’re very flexible.
Before filling the zucchini, I like to drizzle the scooped-out shells with balsamic glaze. That little touch adds a surprisingly deep layer of flavor and elevates the whole dish.
It’s that good!
After stuffing the zucchini with the bruschetta quinoa, add small cubes of fresh mozzarella so you get a melty, creamy center. Bake until the cheese is bubbly and the top of the quinoa develops a pleasant crisp. If you love a little crunch, this textural contrast is delightful.
When they come out of the oven I often finish with extra parmesan, chopped herbs and another light drizzle of balsamic glaze. It makes them irresistible.
We love this meal. It’s simple to prepare, packed with flavor, and a great way to get extra vegetables on the plate—definitely a win.
Bruschetta Quinoa Zucchini Boats
Bruschetta Quinoa Zucchini Boats
4
people
20 mins
25 mins
45 mins
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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 (basil or parsley), plus more for garnish
- Kosher salt and pepper
- 4 medium zucchini, halved lengthwise
- Balsamic glaze, for drizzling
- 4 ounces fresh mozzarella, chopped
Instructions
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Preheat the oven to 400°F (200°C).
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In a bowl, combine the cooked quinoa, tomatoes, shallot, garlic, parmesan, olive oil, herbs and a generous pinch of salt and pepper. Taste and adjust seasoning as needed—seasoning matters for both the quinoa and the zucchini.
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Slice each zucchini in half lengthwise and place cut-side up on a baking sheet. Scoop out the center with a spoon to create wells. You can discard the scooped flesh or mix it into the quinoa to avoid waste.
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Season each zucchini boat with salt, pepper and a light sprinkle of garlic powder. Drizzle with balsamic glaze. Fill the centers with the quinoa mixture and top each with a few cubes of fresh mozzarella.
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Bake for 20 to 25 minutes, until the cheese is melted and bubbly and the quinoa top has a slight crisp. Remove from the oven, sprinkle with extra parmesan and herbs, and drizzle more balsamic glaze if desired. Serve immediately.
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And now… maybe time for a cookie?