Vegetarian Bruschetta Zucchini Boats are a healthy dish made with fresh and bright bruschetta tossed with quinoa and some gooey cheese for good measure.
Vegetarian Bruschetta Zucchini Boats
Vegetarian Bruschetta Zucchini boats feature zucchini stuffed with a homemade, fresh, bright bruschetta tossed with quinoa and cheese, then baked to warm, gooey perfection.
These vegetarian Bruschetta Zucchini boats are a meatless meal that's satisfying and loaded with flavor. They make a great meal-prep lunch or a healthy dinner for the family.
Are Zucchini Boats Healthy?
Some zucchini boats are healthy. It really depends on what you stuff it with. Zucchinis themselves area nutritional food packed with fiber, folate, potassium, and vitamin A.
How to Cut Zucchini for Boats
You can start by cutting off the stem or you can leave it. It's just a matter of preference, so it's up to you.
Cut the zucchini in half lengthwise and, using a metal spoon or melon baller, hollow out each half, leaving a wall of about ยผ-inch on the sides and bottom.
Discard the seeds portion or chop it up and throw it into the filling mixture.
Vegetarian Bruschetta Zucchini Boats Recipe Variations
- Dairy Free: To make this recipe dairy free, simply omit the cheese.
- Gluten Free: This recipe is naturally gluten free.
- Beans such as Great Northern white, cannellini, or garbanzo beans can add a little extra protein and fiber without altering the taste much.
- Extra veggies such as chopped red peppers or mushrooms can be added for a little extra flavor and nutrition.
- Cheese can be changed to your favorites such as a provolone or Romano, or omitted based on your preferences.
- Garlic Herb Goat Cheese is one of my favorite ways to add a little creamy indulgence to this recipe. Simply spread a little into the bottom of the zucchini boat before adding the rest of the filling to bake.
- Wild rice or orzo can be used instead of quinoa. Just make sure it's cooked first.
Can You Make Bruschetta Zucchini Boats Ahead of Time?
Yes! These make great make-ahead, meal prep lunches. You can prep the entire recipe and reheat in the microwave or air fryer. Reheating may make the zucchini a little softer.
Reheating can make the zucchini a little softer.
Can You Freeze Zucchini Boats?
Zucchini boats can be frozen, but thawing will alter their texture. Zucchini is mostly water, and therefore the thawing process can make them softer than usual or even as far as soggy. So thawing and reheating a frozen zucchini boat might make turn out as more of a casserole visually and in texture.
Alternately, you could prepare the filling and freeze that in individual servings or as a large batch. The filling will thaw very well and then you can stuff it into a fresh zucchini and bake from there.
More Healthy Lunch Recipes You'll Love
- Taco Zucchini Boats - a southwest-style zucchini boat packed with ground beef, beans, and cheese.
- Slow Cooker Stuffed Peppers - classic stuffed peppers made super simple in the slow cooker. No need to even precook the rice
- Spicy Tuna Roll Bowl - one of my all time favorite lunches! Tuna, cucumber, and avocado piled high on rice and topped with spicy mayo sauce.
- Crockpot Bourbon Chicken - tastes just like your favorite Chinese restaurant, and tastes great with veggies and rice for a simple meal-prepped lunch.
- Buffalo Chicken Salad - a fun protein packed salad with lettuce and plenty of veggies, topped with buffalo ranch.
Vegetarian Bruschetta Zucchini Boats Video
Vegetarian Bruschetta Zucchini Boats
Ingredients
- 4 medium zucchini cut in half lengthwise
- 3 tablespoons extra virgin olive oil divided
- 3 Roma tomatoes diced
- 2 tablespoons fresh chopped basil
- 4 large garlic cloves minced
- 2 tablespoons balsamic vinegar
- 1ยฝ cups cooked quinoa
- ยฝ cup freshly grated Parmesan
- 1ยฝ cup shredded mozzarella divided
- ยฝ teaspoon Italian seasoning
- Salt and black pepper to taste
Instructions
- Preheat oven to 400ยฐF.
- Using a teaspoon, scoop centers from zucchini halves, leaving about ยผ-inch around the rim.
- Place zucchini in a large baking dish or baking sheet. Brush lightly with 1 tablespoon olive oil, and season with salt and pepper.
- Bake for 10 minutes.
- Meanwhile, in a large mixing bowl, combine tomatoes, basil, garlic, remaining olive oil, and vinegar. Stir gently to combine.
- Stir in quinoa, parmesan, and half the mozzarella cheese.
- Spoon prepared filling into roasted zucchini boats. Top with remaining cheese.
- Return zucchini boats to the oven to bake for 15 more minutes, until cheese is melted and zucchini is tender.
- Serve warm topped with fresh basil and freshly grated parmesan.
Notes
- Instead of olive oil and balsamic vinegar, you could also use ยผ cup balsamic vinaigrette.
- Basil: You can use 1 tablespoon lightly dried (in the refrigerated section and keeps longer) instead of fresh.
- Serve warm topped with more freshly grated Parmesan and fresh basil
- Storage: Store covered in the refrigerator for up to 4 days. Can eat cold or reheat in the microwave on a microwave-safe plate.
Nutrition
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Carrie Robinson says
This is such a great idea for a lightened up dinner or lunch! ๐ It looks delicious.
veenaazmanov says
This sounds super healthy.This is so creative and a perfect idea for a party snack. Combination of the Bruschetta is yummy.
Ann says
These look so delicious. This recipe is a keeper for next year when my garden is full of zucchini. Thanks!
Shelby says
These are so healthy but also filling! I have a lot of vegetarian friends so I love to serve them at dinner parties as something different and delicious.
Sara Welch says
Enjoyed these for dinner tonight and they were a savory success! Light yet hearty, and hands down delicious; easily, a new family favorite recipe!