Roasted Zucchini Boats Stuffed with Cheesy Quinoa, Pine Nuts and Currants

By rbotzl01

May 22, 2015
by Brandi Bidot

This meat-free and gluten-free dish is not only healthy but a great way to enjoy lots of vegetables and keep things simple without sacrificing flavor.

Ingredients

• For the zucchini:
• 6 large zucchini
• 1 tablespoon olive oil
• Sea salt and fresh cracked pepper, to season
• 1/2 cup fresh grated Parmesan cheese
• For the quinoa:
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1/2 cup chopped sun-dried tomatoes
• 1/4 cup pine nuts
• 1/4 cup dried currants or raisins
• 1/2 cup crumbled feta cheese
• 1 small handful fresh parsley, chopped
• 1/4 cup Italian salad dressing

Details

Preparation time 20mins
Cooking time 50mins
Adapted from sheknows.com

Preparation

Step 1

1.Heat the oven to 400 degrees F, and spray a large baking dish with nonstick cooking spray.
2.Slice each zucchini in half, and use a small spoon to remove the seeds by scraping down the center of each zucchini half.
3.Drizzle the zucchini with olive oil, and season with salt and pepper. Sprinkle grated Parmesan cheese down the center of each zucchini half, and roast for 20 minutes or until the zucchini is slightly tender but not soft and mushy.
4.Meanwhile, add the quinoa and vegetable broth to a pot. Bring to a boil over high heat, then reduce the heat to medium-low.
5.Simmer uncovered for 10 minutes or until all the liquid has been absorbed.
6.To a mixing bowl, add the cooked quinoa, and fluff it with a fork.
7.Fold in the sun-dried tomatoes, pine nuts, currants, feta cheese and parsley. Drizzle the dressing on top, and mix the quinoa well.
8.Spoon the quinoa filling into each zucchini boat. Serve warm alongside fresh green asparagus or other vegetables of choice.