Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Vegetarian Bruschetta Zucchini Boats
Vegetarian Bruschetta Zucchini Boats are a healthy dish made with fresh and bright bruschetta tossed with quinoa and some gooey cheese for good measure.
Course
Main Course
Cuisine
American
Keyword
Bruschetta Vegetarian Zucchini Boats, Bruschetta Zucchini Boats, Vegetarian Zucchini Boats
Prep Time
20
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
servings
Calories
185
kcal
Author
Michelle
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
1½
cups
cooked quinoa
½
cup
freshly grated Parmesan
1½
cup
shredded mozzarella
divided
½
teaspoon
Italian seasoning
Salt and black pepper to taste
Instructions
Preheat oven to 400°F.
Using a teaspoon, scoop centers from zucchini halves, leaving about ¼-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.
Video
Notes
Instead of olive oil and balsamic vinegar, you could also use
¼ 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
Serving:
1
zucchini boat
|
Calories:
185
kcal
|
Carbohydrates:
13
g
|
Protein:
10
g
|
Fat:
11
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
21
mg
|
Sodium:
244
mg
|
Potassium:
400
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
611
IU
|
Vitamin C:
21
mg
|
Calcium:
208
mg
|
Iron:
1
mg