Description
Bruschetta Quinoa Zucchini Boats are a healthy Mediterranean-inspired dinner made with roasted zucchini filled with tomato herb quinoa, Parmesan, mozzarella, garlic, and balsamic glaze.
Ingredients
1 1/2 cups cooked quinoa
1 pint tomatoes, halved or quartered
1 small shallot, finely diced
4 garlic cloves, minced
1/4 cup finely grated Parmesan cheese, plus extra for topping
2 tablespoons olive oil
2 tablespoons chopped fresh herbs such as basil or parsley, plus extra for garnish
Salt, to taste
Black pepper, to taste
4 medium zucchini, sliced in half lengthwise
2–3 tablespoons balsamic glaze for drizzling
4 ounces fresh mozzarella cheese, chopped into small cubes
1/4 teaspoon garlic powder
Instructions
1. Preheat the oven to 400°F.
2. In a mixing bowl, combine the cooked quinoa, tomatoes, diced shallot, minced garlic, grated Parmesan cheese, olive oil, and chopped herbs. Season with salt and black pepper and mix well. Taste and adjust seasoning if needed.
3. Place the zucchini halves on a baking sheet with the cut side facing up. Using a spoon, gently scoop out a small portion of the center to create a shallow cavity.
4. Season the zucchini halves with salt, black pepper, and garlic powder. Lightly drizzle each one with balsamic glaze.
5. Spoon the quinoa mixture evenly into each zucchini half. Top with a few cubes of mozzarella cheese.
6. Bake for 20–25 minutes, or until the zucchini is tender and the cheese is melted and lightly bubbly.
7. Remove from the oven and sprinkle with extra Parmesan cheese and fresh herbs. Add an additional drizzle of balsamic glaze if desired. Serve warm.
Notes
You can mix the scooped zucchini into the quinoa filling to reduce waste.
Use fresh basil for a stronger bruschetta flavor.
The filling can be prepared ahead and stored in the refrigerator before assembling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Healthy Comfort Food
- Method: Baking
- Cuisine: Mediterranean-Inspired