Sunday, September 17, 2017

Tasty Delights-- Zucchini Boats!

Stuffed Zucchini Boats! It had been AGES since I made these! Then they came in one of my HelloFresh boxes recently and oh my tasty! I should have been making these more often! Before I'd stuffed mine with vegetarian hamburger crumbles and marinara sauce. Those were good. These were a spot more...grown up? 

They're veggie and quinoa stuffed. And I ate them all. #NoRegrets

Another super easy recipe and just kinda fun. For yall new to the blog. HelloFresh is a delivery service that sends a box of ingredients for three meals. It's a lot of fun and so tasty!

[Want to try HelloFresh? Use my code for $40 off your first box! Click HERE!]

I altered the recipe just a bit since I don't eat mushrooms.
Really you can stuff these with dang near anything you'd like.

First up slice your zucchini and turn them into boats!
The recipe called for tossing the middle bits but I used them in the filling instead.

While the zucchini bake make up your filling.
Tomato, onion, spices, the cored zucchini bits or mushrooms.

And boil your quinoa.

While your quinoa was boiling saute the tomatoes, onion, etc for just a bit then add in your cooked quinoa and give it another little swirl until everything is pretty cooked and tender.

Then stuff those zucchini boats as full as you can.

Add some cheese and bake until it's all nice and melty.

Then serve! Oh yeah. These were very good. The zucchini was tender and the quinoa filling gave it some nice bulk. I loved all the flavors, the little bit of added cheese and that it was decent on the calorie front, too. I'll be making these again soon.

[Want to try HelloFresh? Use my code for $40 off your first box! Click HERE!]

Quinoa Stuffed Zucchini Boats Recipe

2 Zucchini
1 Vegetable Stock Concentrate
0.5 cup Quinoa
4 ounce Button Mushrooms, fine chop
1 Shallot, fine chop
2 cloves Garlic, mince
2 Roma Tomatoes, fine dice
0.25 oz Thyme
1/4 cup Parmesan Cheese
0.25 oz Parsley
5 teaspoon Olive Oil
1 tablespoon Butter

  • Preheat oven to 450 degrees. 
  • Halve zucchini lengthwise, then scoop out seedy cores with a spoon--set aside. Lightly oil and season with salt/pepper then roast 20-25 minutes face down on an oiled sheet pan. 
  • Bring 1 cup water and stock concentrate to a boil in a small pot. Add quinoa, then cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes.
  • Melt 1 TBSP butter in a large pan over medium heat. Add shallot and cook until soft, 2-3 minutes. 
  • Add 1 TBSP olive oil, mushrooms, tomatoes, and thyme to pan. Cook until very soft, 5-6 minutes. 

  • Toss in garlic and cook until fragrant, 30 seconds. Season with salt and pepper. 
  • Once quinoa is done, add to pan and toss to combine. Season with salt and pepper.
  • Remove zucchini from oven once they are finished roasting. Stuff zucchini with as much filling as will fit (you will have some remaining). Sprinkle with Parmesan. Broil or bake until Parmesan is melted and starting to crisp, 2-3 minutes.
  • Divide remaining filling between plates. Place stuffed zucchini on top and garnish with parsley. Serve.

Tasty Delights and Dazzling Disasters is all about playing in the kitchen and having some fun. Even when you have a food blunder.

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