Wheat-free Stuffed Zucchini Boats
These Wheat-Free Stuffed Zucchini Boats are a delicious and healthy way to enjoy a satisfying meal without the use of wheat. Filled with flavorful ingredients, they make for a perfect dish for those with dietary restrictions or anyone looking for a tasty alternative to traditional stuffed zucchini.
Ingredients
- 4 medium zucchinis
- 1 cup quinoa
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil, chopped
- 1/2 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the seeds to create a hollow "boat".
- Cook the quinoa according to the package instructions.
- In a pan, sauté the onion and garlic until translucent.
- Add the red bell pepper and cherry tomatoes, and cook for a few minutes until softened.
- Combine the cooked quinoa, sautéed vegetables, and fresh basil in a bowl. Season with salt and pepper.
- Stuff the hollowed-out zucchinis with the quinoa mixture and place them in a baking dish.
- Sprinkle grated Parmesan cheese on top (if using).
- Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 20g
- Protein
- 15g
- Fat
- 12g
Supplies
Baking dish Knife Cutting board Pan Bowl
Tools
Oven Stovetop
Serving suggestions
Serve the Wheat-Free Stuffed Zucchini Boats with a side salad or a light vinaigrette for a complete and satisfying meal.
Tips & tricks
For a vegan version, omit the Parmesan cheese or use a dairy-free alternative.
Cost
$15