Quinoa Stuffed Zucchini Boats
These quinoa stuffed zucchini boats are a super simple, super delicious, super healthy meal that encapsulates all the wonderfulness of summer into one dish.
Course Main Course
Keyword summer, zucchini
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 Servings
- 1 batch Lemon Herb Quinoa
- 4 medium zucchini
- 1 batch Lemon Cashew Dressing
Preheat the oven to 350°F. Lightly grease a 13 x 9 baking dish and set aside.
Prepare the quinoa according to the recipe. Leave in the mixing bowl and set aside.
Chop the little ends off the zucchini, then slice them lengthwise. With a spoon, scoop out the insides (seeds, etc.) to form little boats. You should have 8 total.
Place the boats in the baking dish then stuff each with quinoa (the amount will vary depending on the size of your zucchini).
Bake the zucchini for 20 - 25 minutes until the quinoa is starting to brown and the zucchini has softened.
While the zucchini is baking, whip up the cashew sauce. Set aside until you're ready to serve.
Remove the zucchini from the oven and let sit for 5 minutes. When ready to serve, drizzle with cashew sauce.
Calories: 107kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Sodium: 108mg | Potassium: 443mg | Fiber: 2g | Sugar: 4g | Vitamin A: 260IU | Vitamin C: 23.3mg | Calcium: 29mg | Iron: 1.2mg