Golden Baked Zucchini Boats
Delicious and vibrant zucchini boats filled with quinoa, feta, cherry tomatoes, and drizzled with balsamic glaze for an impressive and healthy dish.
Ingredients
For the Zucchini Boats
- 4 medium medium zucchinis The star of the dish.
- 1 tablespoon olive oil A drizzle adds richness.
- 2 cloves garlic, minced Adds flavor.
- to taste Salt and pepper Essential seasonings.
For the Filling
- 1 cup cooked quinoa Fluffy and nutty, serves as a hearty base.
- 1/2 cup cherry tomatoes, halved Brings freshness.
- 1/2 cup roasted red peppers, chopped Adds sweet and smoky flavor.
- 1/3 cup Kalamata olives, chopped Provides a salty contrast.
- 1/2 cup crumbled feta cheese Adds richness.
- 2 tablespoons fresh parsley, chopped Rounds out the flavors.
- to drizzle Balsamic glaze Adds a sweet and tangy finish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the center to create boats.
- In a skillet, heat the olive oil over medium heat and sauté the minced garlic for about 1 minute until fragrant.
- In a large bowl, combine the cooked quinoa, cherry tomatoes, roasted red peppers, olives, feta, parsley, salt, and pepper. Mix well.
- Fill each zucchini boat with the quinoa mixture, packing it in generously.
- Place the filled boats in a baking dish and bake for 25-30 minutes, or until the zucchini is tender and tops are lightly golden.
- Drizzle with balsamic glaze just before serving.
Notes
For added nutrition, consider incorporating cooked chicken or chickpeas into the filling. Other vegetable options include spinach, kale, or mushrooms.