Zucchini Boats with Quinoa

We made zucchini boats tonight and oh boy were they good! I was nervous they’d turn out soggy or burnt, but they were really just right. Firm, but tender and the stuffing was crispy and cheesy. So good!

We made 8 boats. My husband and I each ate 3 (with nothing else on the side). If you want to stretch the boats out a little more, you can serve something like chicken or sweet potatoes with them.

This recipe is healthy and fun to eat. And if you really want to have fun with it, grab a toothpick and poke it through a piece of paper to make a sail for each boat. Your kids might get excited if you label the sails with the names of each person at the table.

And if your husband happens to be into sailing like mine is, he’s sure to appreciate it. 🙂

Zucchini Boats with Quinoa

Ingredients (makes 8 zucchini boats):

• 1 C. water (to boil the quinoa)
• about 1/8 tsp. salt
• 1/2 C. uncooked quinoa (we will be using only 2/3 C. cooked, so there will be a little left over)
• 4 medium zucchinis, washed and dried
• about 2 tsp. olive oil
• 1 clove garlic (about 1 or 1 1/2 tsp.), minced
• about 1/3 C. Italian parsley, chopped
• 1 tomato, diced small
• 4 Ritz crackers, crushed and crumbled very small
• black pepper to taste
• 1 large egg
• 1/2 C. grated Parmesan cheese, divided
• 1/2 C. water (for pan)

Instructions:

1. Bring the 1 cup of water and 1/8 tsp. salt to a boil. Add the quinoa, reduce heat to a simmer, cover with lid, and let simmer for 15-20 minutes (until water is absorbed). Remove from heat. Fluff with a fork. Set aside.
2. Preheat oven to 375 degrees F. and lightly grease a 9×13 inch glass baking dish.
3. Slice the zucchinis in half lengthwise and scoop out the seeds/flesh, leaving the zucchini boats about 1/4 inch thick. Keep about 2/3 of the seeds/flesh and chop it up.
4. Heat a small skillet to medium heat. Gently swirl the olive oil to coat bottom of pan. Add garlic, parsley, 2/3 C. of zucchini seeds/flesh, and diced tomato. Saute for a few minutes. Then add the crushed Ritz crackers and black pepper. Cook until there isn’t much liquid in the pan.
5. Stir in 2/3 C. of cooked quinoa, the egg, and 1/4 C. of the Parmesan cheese.
6. Fill the hollowed zucchini’s with the mixture and place in the baking dish. Sprinkle the remaining 1/4 C. of Parmesan cheese on the tops of the zucchini boats.
7. Slowly pour in 1/2 C. of water to the bottom of the pan (careful not to pour on top of the zucchini boats).
8. Bake the zucchini boats for 35 minutes (uncovered, on center rack) in the preheated oven.

*Inspired by THIS recipe.