Stuffed Zucchini Boats Recipe

Name: Stuffed Zucchini Boats Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 5 zucchini squash, (average-size and halved lengthwise); 3/4 cup dried quinoa; 2 tablespoons olive oil, (divided); 1/2 cup chopped red bell pepper; 1/2 cup chopped yellow bell pepper; 1/4 cup chopped red onion; 2 cloves garlic, (minced); 1 tablespoon chopped fresh tarragon; 1/4 cup grated Parmesan cheese; 1 ounce pine nuts; Salt (and pepper)

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stars 50 mins

Gluten Free

Stuffed Zucchini Boats Recipe with Quinoa and Pine Nuts – An easy and Healthy dish, full of flavor and goodness, with colorful vegetables mingled throughout. Light and perky, this is a vegetarian dish the whole family will enjoy!

Vegetable Debacles

As parents, Lt. Dan and I are always looking for interesting ways to get our kids to eat their veggies. I’ll admit, as they get older, it’s much much easier than it used to be.

I used to stretch the truth on a daily basis to get veggies in them without a dramatic scene taking place that usually ended in tears. My tears.

I would use loose creative terms like “Veggie Noodles” or “Zoodles” for spiralized zucchini, or “Spooky Chips” for gnarly looking yet wonderful baked kale chips.

I used to hide vegetables in every possible dish I would make, hoping the flavors would normalize on their little palates.

Nowadays we are far past the lies and veggie smuggling. The kids will eat almost any plant based food, with the exception of raw mushrooms.

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

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

quinoa and pine nut mixture cooking on the stove

Easy Stuffed Zucchini

You can grill or pan-fry Stuffed Zucchini Boats with Quinoa and Pine Nuts, yet I like to bake them in the oven, because I feel like I have better control over the texture. It keeps the zucchini a little on the firm side… Baked on the exterior, yet slightly uncooked in the center.

That way, the Stuffed Zucchini Boats with Quinoa and Pine Nuts retain most of their nutritional value and don’t get mushy.

The sprinkling of parmesan cheese and crunchy pine nuts gives these light and healthy stuffed zucchini boats a touch of richness.

My family would happily eat Stuffed Zucchini with Quinoa and Pine Nuts every week. I feel good about serving it to them because it’s full of vitamins and minerals. Seconds are not only acceptable; they are encouraged!

What Ingredients You Will Need

Zucchini Squash – average-size and halved lengthwise
Dried Quinoa – any color
Olive Oil
Chopped Red Bell Pepper
Chopped Yellow Bell Pepper
Chopped Red Onion
Minced Garlic Cloves
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 on high. Stir to coat the quinoa in 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 approximately 15 minutes while it is covered. Fluff with a fork and set aside.
Meanwhile, chop the peppers, onions, garlic and tarragon.
Use a spoon to scoop a long trench out of the center of each zucchini and place the halves in two 9×13-inch baking dishes.
Place oil in a skillet and sauté the onions over medium heat for 2 minutes. Then add the peppers and garlic and sauté another 2-3 minutes. Toss in the cooked quinoa and tarragon and turn off the heat. Salt and pepper the quinoa to taste.
Spoon the quinoa into the center of each zucchini half. Sprinkle the tops with pine nuts and Parmesan cheese.
Then bake for 12-15 minutes, until the Parmesan is golden. The zucchini should be lightly cooked, but firm. Serve warm!

Get the Full (Printable) Stuffed Zucchini Boats Recipe Below. Enjoy!

Frequently Asked Questions

How Long Will Leftovers Last In The Fridge?

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

Can I Freeze This Recipe?

Yes and no. This recipe freezes well only if it is cooked first. Otherwise the moisture in the zucchini will pour out when you thaw it before cooking. When you bake the zucchini the water evaporates, allowing you to freeze and reheat later without significant change to the texture.

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5 from 4 votes

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