Go Back
–+ servings
four quinoa stuffed zucchini boats on a baking tray.
Print Recipe
4.84 from 12 votes

Quinoa Stuffed Zucchini Boats

These quinoa stuffed zucchini boats are a fun and healthy vegetarian main course or side dish. Makes 8 'half' zucchini.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dinner, Lunch, Side Dish
Cuisine: American, British
Diet: Gluten Free, Vegetarian
Servings: 8 servings
Calories: 89kcal
Author: Claire

Ingredients

  • 4 zucchini (green or yellow)
  • 1 tablespoon olive oil
  • ½ cup quinoa (dry weight)
  • ¼ white onion diced
  • 1 garlic clove minced or finely diced
  • ⅓ bell pepper diced
  • 2 tablespoon cream cheese
  • 1 tablespoon fresh thyme diced
  • 1 tablespoon fresh parsley diced
  • 1 tablespoon apple juice (or lemon juice if not low histamine)
  • pinch salt
  • pinch black pepper optional

Instructions

  • Preheat the oven to 200C / 390F and line a baking tray with parchment paper.
  • Cook the quinoa according to packet instructions.
  • Fry the onion and garlic in olive until softened, about 5-6 minutes. Add the bell pepper and fry for a further 2-3 minutes. Stir well, then add the quinoa, herbs, salt and pepper. Remove from the heat and spoon in the cream cheese and apple juice. Stir to combine.
  • Prepare the zucchini by slicing off the tops and tails, and cutting lengthways. Use a small spoon to scoop out the flesh, leaving a rim around the edge and being careful not to pierce the skin. Dice a little of the zucchini flesh and add to the quinoa mix.
  • Place the zucchini on your baking tray and then fill each with the quinoa mixture. Bake for 25-30 minutes until the mixture has gone light golden brown on the top. If the topping looks too brown then cover with foil towards the end of cooking to allow the zucchini to cook through.

Notes

  • When scooping out the flesh of the zucchini it is usually best to use a spoon rather than a knife.
  • Dice the bell peppers fairly small so they 'fit' into the zucchini boats.
  • If the topping is starting to brown too quickly in the oven, place foil or parchment paper to prevent burning but so the zucchini can still bake.
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients score 0 on the SIGHI list, with the exception of:
  • black pepper, which scores 2.
  • garlic, which scores 1.

Nutrition

Calories: 89kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 21mg | Potassium: 347mg | Fiber: 2g | Sugar: 3g | Vitamin A: 485IU | Vitamin C: 26mg | Calcium: 30mg | Iron: 1mg