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Bruschetta Quinoa Zucchini Boats

Bruschetta Quinoa Zucchini Boats
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Bruschetta Quinoa Zucchini Boats combine fresh bruschetta flavors with wholesome quinoa, all served inside tender baked zucchini halves. This vibrant, healthy dish is perfect for quick lunches or impressive dinners, offering a nutritious and delicious handheld meal with bright tomatoes, basil, garlic, and optional Parmesan cheese.

Ingredients

Scale

Zucchini Boats

  • 2 medium to large zucchinis
  • Olive oil, for brushing
  • Pinch of salt

Quinoa

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth

Bruschetta Topping

  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper, to taste

Optional Toppings

  • 1/4 cup Parmesan cheese, grated (optional)

Instructions

  1. Prepare the zucchini boats: Preheat oven to 375°F (190°C). Wash zucchinis and slice each in half lengthwise. Scoop out seeds and some flesh to create hollow boats, leaving a sturdy edge. Lightly brush with olive oil, sprinkle with a pinch of salt, then place on a parchment-lined baking sheet. Bake for 15 minutes to soften slightly.
  2. Cook the quinoa: While zucchinis bake, rinse quinoa under cold water. Combine quinoa and 2 cups water or vegetable broth in a pot. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes or until fluffy and liquid has absorbed. Fluff with a fork and set aside to cool slightly.
  3. Prepare the bruschetta topping: In a bowl, combine halved cherry tomatoes, minced garlic, chopped fresh basil, olive oil, and balsamic vinegar. Season with salt and pepper to taste. Let sit for at least 5 minutes to meld flavors.
  4. Mix quinoa with bruschetta topping: Add cooked quinoa to tomato mixture and gently toss to combine evenly, blending hearty grains with fresh vegetables.
  5. Stuff and bake: Remove zucchini boats from oven and spoon the quinoa bruschetta mixture evenly into each boat, mounding slightly. Sprinkle grated Parmesan cheese on top if using. Return to oven and bake for another 10–12 minutes until heated through and cheese is golden.

Notes

  • Choose zucchinis of similar size for even cooking.
  • Don’t overfill the boats to avoid spills while baking.
  • Salt and let zucchini boats rest after scooping to drain excess moisture.
  • Use fresh cherry or grape tomatoes for best texture.
  • Prepare quinoa and topping a day ahead for faster assembly.

Nutrition

Keywords: Bruschetta, Quinoa, Zucchini Boats, Healthy, Gluten Free, Vegetarian, Mediterranean

Find it online: https://lillysplate.com/bruschetta-quinoa-zucchini-boats/