These stuffed zucchini boats are SO SO good, and SO SO good for you! I had heard of stuffed zucchinis, but hadn’t actually tried them. I wanted a dish that didn’t have any meat in it since I had had meat the day before, so I went on to Pinterest and did a search on stuffed zucchinis – the first pin that jumped out at me was this one:
Don’t those look delicious??? What a fun looking dish – I had to try it! I looked at the recipe, and I didn’t have a lot of the ingredients on hand. Also, I wanted to have more vegetables than this recipe had, so I used the idea of using quinoa as a “base” for the filling and then just decided to add some different veggies to it. I got a little creative when I added fresh blueberries, and I’m SO glad I did, because it pulled all the different flavors together perfectly – it was like the cherry on top, but it was blueberries! 😛
When I made this, I made A LOT of filling and what I didn’t use for that night’s dinner, I put in the fridge. I did use the filling again the next evening (we liked them so much, we were happy to have them two nights in a row). All I had to do was prepare the zucchinis and then bake the boats making for a really easy dinner! Another thing I found about the extra filling is that it can easily pass as a dish all on it’s own – so if you have extra filling when you make this, you’re in luck! There are plenty of ways to use it as leftovers for a really yummy meal.
VEGAN STUFFED ZUCCHINI BOATS
For the Quinoa:
-1/2 cup quinoa
-1 cup homemade vegetable broth
-1 tbsp apple cider vinegar
-1/2 tbsp fresh thyme
-1/4 tsp sea salt
For the zucchini boats:
-4 medium zucchini, washed
-1 medium red onion, diced
-1/4 tsp. garlic powder
-1 medium carrot, diced
-1 stalk of celery, diced
-1 handful of greens like spinach, chard, beet greens etc. chopped
-1/2-1 cup homemade vegetable broth (to cook with)
-2 Tbsp. apple cider vinegar
-1/2 tbsp fresh thyme
-1/4 cup pecans, chopped
-two handfuls of blueberries
-sea salt (optional)
-Fresh ground pepper (optional)
1. Fill a large pot with water and bring to a boil.
2. While waiting for pot to boil, in a small pot, add all the quinoa ingredients. Bring to a boil and then cover and reduce heat and cook for about 15 minutes. Remove from heat and fluff
3.) Add pecans and blueberries to the quinoa, and set aside.
4. Preheat oven to 375 F, and add zucchinis whole to the large pot of water and boil for 15 minutes until tender. Set aside on racks to cool.
5. Slice zucchinis in half and scoop out the middle seeds, leaving enough flesh to hold the zucchini together. Chop the flesh and set aside.
6. Meanwhile in a large skillet or wok add 1/2 cup vegetable broth and heat over medium high heat. When hot, add onions carrots and thyme. Sauté for 2 or 3 minutes and then add celery, some of the zucchini pulp, handful of greens, apple cider vinegar and garlic powder. Continue cooking until tender. Add more broth if needed to prevent sticking.
7. Combine the quinoa, blueberries and pecans mixture to the vegetable mixture, season with sea salt and pepper and gently mix together.
8. If desired sprinkle some sea salt lightly on the inside of the zucchini boats. Stuff the zucchini with filling mixture. Bake for 20-25 minutes until tender.
9. Serve warm.