Stuffed Zucchini Boats Recipe (VIDEO)

Zucchini Boats Stuffed with Quinoa and Pine Nuts Recipe – Ease and healthy dish, full of flavor and goodness, with colorful vegetables mixed up everywhere. Light and cheerful, it’s a vegetarian dish that the whole family will love!

Plant debacles

As parents, Lieutenant Dan and I are always on the lookout for cool ways to get our kids to eat their vegetables. I admit that as you get older, it’s a lot a lot easier than before.

I used to stretch the truth everyday to put vegetables in it without a dramatic scene unfolding that usually ends in tears. My tears.

I would use loose creative terms like “Veggie Noodles” or “Zoodles” for spiral zucchini, or “Spooky Chips” for baked kale crisps that are both knotty and wonderful.

I used to hide vegetables in all the dishes I made, hoping the flavors normalize on their little palace.

These days, we are far from lies and smuggling vegetables. Children will eat almost all plant-based foods except raw mushrooms.

However, they do appreciate it when I doctor some vegetables to make them a little more appealing.

Stuffed Zucchini Boats are a vegetarian dish we all enjoy, filled with hearty quinoa, sautéed peppers and onions, fresh tarragon, and a crunchy top of pine nuts and Parmesan cheese.

mixture of quinoa and pine nuts cooking on the stove

Easy Stuffed Zucchini

You can grill or fry zucchini boats stuffed with quinoa and pine nuts, but I like to bake them because I feel like I have more control over the texture. It keeps the zucchini a little firm… Cooked on the outside, but slightly raw in the center.

This way, the zucchini boats stuffed with quinoa and pine nuts retain most of their nutritional value and do not become mushy.

The sprinkling of Parmesan and crunchy pine nuts gives these light and healthy stuffed zucchini trays a touch of richness.

My family would happily eat quinoa stuffed zucchini every week. I feel good serving it to them because it is full of vitamins and minerals. The seconds are not only acceptable; they are encouraged!

What ingredients you will need

Zucchini Zucchini – medium size and cut in half lengthwise
Dried quinoa – any color
Olive oil
Chopped red pepper
Chopped yellow pepper
Chopped Red Onion
Garlic cloves, minced
Chopped Fresh Tarragon
Grated Parmesan cheese
Pine nuts
Salt and pepper

How to make these zucchini boats

Preheat the oven to 450 degrees F. Place the quinoa in a medium saucepan with olive oil and heat over high heat. Stir for coat the quinoa with oil, then add water and cover the pot.
Bring to a boil and stir. Then lower the heat to medium-low and simmer the quinoa for about 15 minutes while covered. Peel with a fork and set aside.
Meanwhile, chop the peppers, onions, garlic and tarragon.
Use a spoon to pick up a long trench from the center of each zucchini and place the halves in two 9 × 13-inch baking dishes.
Put the oil in a frying pan and brown the onions over medium heat for 2 minutes. Then add the peppers and garlic and sauté for another 2-3 minutes. Add the cooked quinoa and tarragon and turn off the heat. Season the quinoa with salt and pepper to taste.
Spoon the quinoa in the center of each zucchini half. Sprinkle top with pine nuts and Parmesan cheese.
Then bake for 12-15 minutes, until the Parmesan is golden brown. Zucchini should be lightly cooked, but firm. Serve hot!

Get the full (printable) Stuffed Zucchini Boats Recipe below. Enjoy!

recipe for golden courgettes straight out of the oven

Frequently Asked Questions

How long will leftovers last in the fridge?

Store in an airtight container in the refrigerator for 3 to 5 days. Reheat in the oven or microwave.

Can I freeze this recipe?

Yes and no. This recipe does not freeze well unless it is cooked beforehand. Otherwise, the moisture in the zucchini will escape when you thaw them before cooking. When you cook zucchini, the water evaporates, allowing you to freeze them and reheat them later without a significant change in texture.

a recipe serving of stuffed zucchini boats on a plate

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