Roasted Vegetable and Quinoa Stuffed Zucchini Boats

These hearty yet healthy stuffed zucchini boats are packed with roasted veggies, protein-rich quinoa, savory herbs, and melty cheese. Hollowed-out zucchini halves create the perfect vessel for all the delicious ingredients, plus look gorgeous served up at dinner. Roasting the veggies intensifies their natural sweetness, while quinoa offers a boost of plant-based protein. Take your meal from bland to spectacular with these colorful veggie-packed zucchini shells.

Pick Large Zucchinis

Choose big, sturdy zucchinis with smooth, unblemished skin to use as edible boats. The larger the zucchini, the more filling they’ll hold.

Trim off each end and use a spoon or melon baller to gently scoop out the inner flesh, leaving intact boats.

Save the scooped-out flesh for another use like bread or muffins. Rub with oil and season before roasting.

Try Other Vegetable "Boats"

Bell peppers, portobello caps and sweet potatoes also work wonderfully!

Flavorful Roasted Veggies

Chop mushrooms, onions, peppers, carrots, broccoli and garlic. Toss with oil, salt, pepper and herbs like oregano or thyme.

Roast at 425°F until browned and tender, about 20-25 minutes. Let cool before stuffing zucchini boats.

Roasted veggies offer incredible depth of flavor. Mix and match your favorites.

Protein-Packed Quinoa

Pre-cooked quinoa adds great texture and vegetarian protein. Prepare 1 cup dry quinoa according to package directions.

Let the quinoa cool slightly before mixing with roasted veggies. Don't worry about fluffing the grains.

Quinoa has a wonderful light crunch and nutty flavor that pairs perfectly with veggies.

Bulk Up with Beans

Stir in 1 cup cooked beans or lentils along with the quinoa for extra plant protein and fiber.

Cheesy Melty Goodness

One of the keys to ultimate flavor is topping stuffed zucchini boats with shredded cheese before baking. Mozzarella, cheddar, feta or goat cheese all melt beautifully.

Sprinkle at least 1/4 cup shredded cheese over the top of each stuffed zucchini half. More is always better!

The cheese helps bind the filling and forms a deliciously melted topping when baked.

Bake Until Hot

Transfer stuffed zucchini boats to a parchment-lined baking sheet. Bake at 350°F for 20-25 minutes until zucchini is fork tender.

Let rest 5 minutes before serving. Garnish with fresh parsley and lemon wedges if desired.

For more color, add halved cherry tomatoes and fresh herbs on top before baking.

Conclusion

Roasted veggie and quinoa stuffed zucchini boats are both hearty and healthy, packing great texture, bold flavor, and nutrition in one pretty package. Roasting intensifies the veggies' natural sweetness, while quinoa provides plant-based protein. Melty cheese on top makes them irresistible. Serve these edible vessels hot out of the oven for a super-satisfying meatless meal.

FAQs

1. How do I prevent zucchini boats from getting soggy?

Salt zucchini halves before stuffing to draw out moisture. Pat very dry before filling.

2. Can I assemble them ahead of time?

Yes, stuff zucchini up to 1 day ahead then bake just before serving.

3. What are some other good fillings?

Riced cauliflower, taco meat, sausage, or ground turkey would also be great.

4. Do I need to use quinoa?

No, you can use rice, farro or barley instead. Or just veggies.

5. What other ways can I use the scooped-out insides?

Chop and add to the filling, or use for zucchini bread, muffins or fritters.