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    Home » Appetizers

    Vegetarian Stuffed Zucchini

    Published: Jun 16, 2011 · Modified: Jul 28, 2023 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    Vegetarian Stuffed Zucchini! Zucchini boats are stuffed with quinoa, white beans, cherry tomatoes and Parmesan cheese and baked until tender.

    Please do not be deterred from trying the following recipe because of my ridiculous title. Sadly, this little tune popped into my head as I was preparing these, and I just couldn't resist. 😉

    I heart zucchini. I like it plain, sauteed with just a little olive oil and a sprinkling of salt. I like it marinated & sliced into long slabs, grilled on an outdoor grill.  I like it as a pasta imposter. I even like it uncooked, diced small in a nice cold salad. It is really just good no matter how you cook it. So when this recipe from Real Simple showed up in my inbox today, I knew I'd give it a try and I knew it would be good.

    These little boats are a yummy, healthy way to get some nutritious ingredients into a fun dish. You might even be able to trick little ones into taking a bite or two! We had these for lunch, but you could serve them as a side dish, snack, or appetizer.

    If you don't have the ingredients it calls for {or don't care for some of the flavors, or have dietary restrictions...etc.} then swap them out for whatever you prefer. The "boats" can be filled with just about anything. I'm already picturing Zucchini Boat Pizzas.... 🙂 Yum!

    Vegetarian Stuffed Zucchini

    The Kitchen Prep
    Vegetarian Stuffed Zucchini! Zucchini boats are stuffed with quinoa, white beans, cherry tomatoes and Parmesan cheese and baked until tender.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 servings

    Ingredients
      

    • ½ cup cooked quinoa
    • 4 medium zucchini
    • 15 ounces cannellini beans rinsed
    • ½ cup cherry tomatoes quartered
    • ¼ cup slivered almonds
    • 2 cloves garlic minced
    • ¾ cup grated Parmesan
    • 4 tablespoons olive oil

    Instructions
     

    • Heat oven to 400° F.
    • Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds to create "boats". Arrange in a large baking dish or on a foil covered sheet pan, cut-side up.
    • Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.
    • Spoon the mixture into the zucchini boats. Top with the remaining tablespoon of oil and ¼ cup Parmesan.
    • Cover with foil and bake until the zucchini is tender, 25 to 30 minutes. Remove the foil and bake until golden, 8 to 10 minutes.
    « Cherry Coffee Cake
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    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

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