These Vegan Quinoa Stuffed Zucchini boats are a 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 Boats 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!
Vegan Quinoa Stuffed Zucchini Boats
- Total Time: 1 hour 45 mins
- Yield: 6
Description
These Vegan Quinoa Stuffed Zucchini boats are are great gluten free entree you can enjoy during Passover and all year round! Vegan and gluten free
Ingredients
- 1 cup water
- ¼ teaspoon salt (or to taste)
- ⅓ cup quinoa, rinsed
- 1 tablespoon olive oil
- 3 large zucchini
- 1 small onion, diced
- 1 clove garlic, minced
- 3 baby bella mushrooms, chopped very small
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon balsamic vinegar
- 2 tablespoon chopped walnuts or pecans
- Sauce
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 1-28oz can crushed tomatoes
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon lemon juice
- 1 tablespoon chopped mint
Instructions
- 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. Learn more methods on how to cook quinoa
- 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 onion,garlic, chopped zucchini, and mushrooms and cook over medium-high heat for 6-7 minutes, or until all the water from the veggies has evaporated, 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 of 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, and cook for another 3 minutes
- Coat a 13x9-inch baking dish with cooking spray. ladle about ⅔ of the sauce on the bottom. Spoon the quinoa mixture into the emptied zucchini pieces and arrange them over the sauce. Ladle the rest of the sauce on top. Cover with tin foil and bake for 30 minutes. Remove the foil and cook for another 20 minutes. Serve warm
- Prep Time: 25 mins
- Cook Time: 1 hour 20 mins
- Category: entree
- Cuisine: passover
Nutrition
- Serving Size: 1 boat
- Calories: 121
- Sugar: 4.3
- Sodium: 450
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 3
- Protein: 3.5
- Cholesterol: 0
Todd Armstrong
Wow!
I used a bit more garlic, used pecans vs. walnuts and cooked in less time uncovered at 400 w/great results. The mint really makes it. The stuffing is fantastic - quinoa-mushroom-zucchini-pecan stuffing is filling enough w/wonderful texture.
Will be making this again.
Vicky & Ruth
Thank you so much!! Love those modifications!!
Sandy
This is a lot of prep for the low amount of protein. By my calculation the whole dish really only has 14.7 grams of protein, less than 3 grams per serving! It is tasty!
Rebeca
I love quinoa and I love zucchini so this recipe is 100% made for me!
I love it and my kids love it too 🙂
Tania
I've made this recipe for my family so many times and it's always a success. Thank you for the recipe!
Sarah Mintz
Ladies and gentlemen, prepare yourselves for a culinary revelation that transcends the ordinary and ignites your taste buds with an explosion of flavors. I present to you my enthusiastic and heartfelt review of a stuffed zucchini boat recipe that I discovered on a food blog. This divine creation, crafted with precision and passion, has left me utterly captivated and yearning for more.
From the moment I laid eyes on the ingredients list, I knew this was no ordinary recipe. The anticipation grew as I meticulously followed the step-by-step instructions, each one expertly detailed on the food blog. The promise of a tantalizing journey was in the air, and I was ready to set sail into the realm of culinary excellence.
The symphony began with a humble cup of water, simmering gently with a touch of salt. As the quinoa danced in the pot, absorbing the essence of the seasonings, I could sense that something extraordinary was taking shape. This quinoa would soon become the heart and soul of the dish – a canvas for flavors yet to unfold.
The zucchini, grand and green, were transformed into magnificent boats, eagerly waiting to be filled with a symphony of textures and aromas. As I sautéed garlic and finely chopped baby bella mushrooms in a luscious olive oil bath, my kitchen was filled with a fragrance that could only be described as a precursor to magic.
The crowning touch came in the form of balsamic vinegar – a mere tablespoon that held the power to elevate the entire creation to new heights of taste. The zucchinis, now laden with the exquisite filling, were ready to embark on their culinary voyage.
The real showstopper, however, was the sauce. Oh, the sauce! A medley of crushed tomatoes, garlic, and fragrant mint, all coaxed into perfection with extra virgin olive oil. The result was a concoction that could only be described as liquid gold – a sauce that enveloped each zucchini boat with a blanket of savory elegance.
As I eagerly took my first bite, a symphony of flavors erupted on my palate. The nutty quinoa, the earthy mushrooms, and the gentle crunch of walnuts danced in perfect harmony, all under the enchanting spell of the tomato-mint sauce. Every bite was an experience, a sensory journey that left me spellbound and craving more.
The balance of the dish, the harmony of ingredients, and the sheer artistry of its presentation were a testament to the brilliance of the food blog's creator. They had not only shared a recipe but had woven a tale of taste and texture that could only be described as culinary poetry.
In conclusion, this stuffed zucchini boat recipe is a masterpiece that deserves a standing ovation. It's a culinary creation that tantalizes the senses, sparks the imagination, and leaves an indelible mark on the palate. My taste buds have been forever changed, and I am grateful to the brilliant mind behind the food blog for sharing this culinary treasure with the world. If you're ready to embark on a culinary adventure that is nothing short of extraordinary, this stuffed zucchini boat recipe is your ticket to a realm of flavors that will leave you craving more. Bravo to the food blog and bravo to the recipe – a true triumph in the world of gastronomy!
Vicky and Ruth
Wow! Thank you so much for taking the time to give us such a beautiful review!
Nancy
This recipe looks delicious. I’d love to double it and make it for Passover. Can I make it, or components of it, a day or two ahead? If so, how would o go about doing that? Thanks!
Vicky and Ruth
You can make it one or two days ahead and keep in the fridge and reheat when ready to eat. You can also assemble the zucchini boats and bake them the day you are planning on serving them.