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Vegetarian Zucchini Boats

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Vegetarian Zucchini Boats

(serves 4)

1 cup quinoa

4 large zucchini

3 cups chopped spinach

2 cloves of garlic

1 onion chopped (I like red and brown)

2 cups of chopped mushrooms

2 teaspoons of oil (olive or grapeseed)

3 roma tomatoes diced

1 tbsp chopped fresh basil

1 tbsp chopped parsley

1 tbsp oregano

1/2 cup chopped walnuts

1/2 cup shredded parmsean cheese

rice wine vinegar (optional)


Cut the zucchini in half lengthwise, and scoop out the seed (to make room for your filling).  I chop up what I scoop out and save for the filling.  Put the zucchini on a cookie sheet and bake on 350 degrees for 10 minutes until soft.  While your zucchini is cooking make your quinoa.  Put quinoa in a pot with 1 1/2 cups of water.  Bring to a boil.  Cover with a lid, and let simmer for about 15 minutes.  Remove from heat and let sit 5 minutes.  While quinoa is cooking start preparing the veggies.  In a large pan put the oil, onion, and garlic.  When onions are soft add mushrooms and the zucchini you scooped out at the beginning.  After mushrooms are soft add spinach and tomatoes.  Once spinach is wilted remove from heat.  I add a dash of salt and sometimes a splash of rice wine vinegar to taste and stir in. Stir in 1/4 cup of parmesan cheese.

Fill each zucchini boat with the quinoa veggie filling. FYI sometimes I have excess filling, we just serve it on the side.  Sprinkle the tops of each boat with the rest of the cheese.  Bake until zucchini is tender to touch.


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10 Responses to “Vegetarian Zucchini Boats”

  1. Kristina says:

    I’m def keeping this recipe. We garden and always end up with a ton of zucchini! Looks yummy.

  2. Sandra Morrissey says:

    I make a version of the zucchini, can it be frozen, if so do you partially cook them or what is the best way.

  3. admin says:

    Sandra- I have not frozen mine. Sorry. :)


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