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Quinoa Stuffed Zucchini Boats

adapted from Real Simple
Author: The Kitchen Prep


  • ½ cup quinoa rinsed
  • 4 medium zucchini
  • 1 15- ounce can cannellini beans rinsed
  • ½ cup to 1 cup grape or cherry tomatoes quartered
  • ¼ cup slivered almonds
  • 1 clove garlic chopped
  • ¾ cup grated Parmesan 3 ounces
  • 4 tablespoons olive oil


  • Heat oven to 400° F. In a small saucepan, combine the quinoa and 1 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes.
  • 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. {season lightly with salt, if you'd like}
  • 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.