Stufffed Zucchini
We love to make these stuffed zucchini boats for an easy summer dinner! It is a versatile dish where hollowed-out zucchini serves as a vessel for various fillings. The zucchini is typically cut in half lengthwise, and the soft, seedy center is scooped out to create a boat-like shape. Common fillings include: Ground meat (beef, turkey, or lamb), rice or quinoa, cheese (often feta or mozzarella), vegetables (like tomatoes, onions, and peppers), herbs and spices. The stuffed zucchini is usually baked in the oven until the zucchini is tender and the filling is cooked through. This dish can be adapted for different diets, including vegetarian or vegan versions.
Want More Recipes?Find more bone-loving recipes in my Comprehension Bone Health Program (CBHP) Waiting List here!
See all recipes here.
Equipment
- 1 knife
- 1 spoon
- 1 baking dish
- 1 Skillet
Ingredients
- 1 zucchini large, halved
- 1 tsp olive oil
- 1/2 cup onion diced
- 2 cloves garlic diced
- 1/2 cup cherry tomatoes diced
- 1/2 cup sweet peppers red, orange or yellow
- 1/4 cup quinoa cooked
- 2 tsp lemon zest
- 2 tbsp herbs chopped, thyme, rosemary, basil
- 1 dash salt
- 1 dash pepper
- 1/4 cup pine nuts or nut of choice
- 1/4 cup cheese shredded cheddar or nutritional yeast for vegetarians and vegans
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Use a small spoon to hollow out the flesh of the zucchini, leaving a little more than ¼-inch thickness around the edges.
- Saute the onions and garlic in 1 tsp of olive oil until softened.
- Add the tomatoes, peppers, cooked quinoa, cheese (or nutritional yeast), lemon zest, herbs, pine nuts, salt and pepper. Continue sautéing for a few minutes until the flavors blend.
- Drizzle the hollowed out zucchini with olive oil and sprinkle with salt and pepper.
- Spoon in the filling and bake for 16 to 18 minutes, or until the filling is set and is golden brown and the zucchini is fork tender.
Notes
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition
oxalates: 20mgCalories: 277kcalCarbohydrates: 29gProtein: 8gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 118mgPotassium: 786mgFiber: 5gSugar: 8gVitamin A: 1723IUVitamin C: 81mgVitamin E: 3mgVitamin K: 26µgCalcium: 61mgIron: 3mgMagnesium: 116mgPhosphorus: 269mgSelenium: 3µgZinc: 2mg
Tried this recipe?Let us know how it was!