These Vegan Quinoa Stuffed Zucchini “boats” are are great gluten free entree you can enjoy during Passover and all year round!
At our house, it seems like no Holiday is ever complete unless we stuff something. Whether it’s dough, potatoes or pastries, there’s something fun and festive about eating foods that have a little delicious surprise tucked inside.
This Vegan Quinoa Stuffed Zucchini recipe was inspired by a dish our mom used to prepare when we were kids. She would carefully and almost perfectly empty out small zucchinis and stuff them with a mixture of ground meat and spices. She would then cover them in tomato sauce, add a touch of lemon, pomegranate molasses and mint, and bake them in the oven, low and slow, for a couple of hours.
We simplified the recipe by making zucchini “boats” instead, and “veganized” it by stuffing them with a mixture of quinoa, mushrooms and walnuts.
This is what these vegan quinoa stuffed zucchini boats bring to the table:
- They’re high in plant based protein and fiber high
- They’re gluten free
- They’re satisfying and full of flavor
- They’re a great addition to your Passover and all year round menu
- Great for Meatless Mondays!
Enjoy!
- 1 cup water
- ¼ tsp salt (or to taste)
- ⅓ cup quinoa, rinsed
- 3 large zucchini
- 1 tbsp olive oil
- 1 clove garlic, minced
- 3 baby bella mushrooms, chopped very small
- ¼ tsp salt
- ⅛ tsp pepper
- 1 tbsp balsamic vinegar
- 2 tbsp chopped walnuts
- Sauce
- 1 tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1-28oz can crushed tomatoes
- ¼ tsp salt
- ⅛ tsp pepper
- 1 tbsp lemon juice
- 1 tbsp chopped mint
- Bring water to a boil. Add salt and quinoa, reduce heat to medium, cover and cook for 10 minutes or until tender. Drain well and set aside
- Cut each zucchini in half, then cut each half in two, lengthwise (you will end up with 4 pieces per zucchini). Gently, remove the inside of each piece using a spoon (do not discard), being careful not break the skin. Set aside
- Preheat the oven to 375F
- Chop the flesh of the zucchini that you removed. In a large non stick skillet, heat 1 tablespoon of olive oil. Add garlic, chopped zucchini and mushrooms and cook over medium-high heat for 6-7 minutes, stirring often. Add salt, pepper and balsamic vinegar and cook for another minute. Transfer to a bowl, add cooked quinoa and walnuts, toss well and set aside
- To prepare the sauce, heat 1 tablespoon if olive oil in a large, deep skillet. Add garlic and cook over medium heat for about 30 seconds. Add canned tomatoes, salt and pepper and continue cooking, covered for 6-7 minutes. Add lemon and mint, cook for another 3 minutes
- Coat a 13x9 inch baking dish with cooking spray. ladle about ⅔ of the sauce on the bottom. Spoon quinoa mixture into the emptied zucchini pieces and arranged them over the sauce. Ladle the rest of the sauce on top. Cover with tin foil and bake for 30 minute. Remover the foil and cook for another 20 minutes. Serve warm
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