These Quinoa Stuffed Zucchini Boats are a delicious gluten free side . With a crunchy topping and touch of cheese, this is one that the whole crowd will love.
When it comes to food, I would have to say that this is one of my favorite times of year. There is so much fresh produce…zucchini, tomatoes, basil….
It makes this gluten free foodie happy.
Today I’ve got a great recipe for you that I’m kind of surprised I haven’t done before – Quinoa Stuffed Zucchini Boats.
I love from the garden recipes…and this one has it all. Packed with taste and texture, it takes summer yumminess to the next level.
I cooked the quinoa in tomato juice. Although this adds great flavor, it is completely optional. I had some leftover fresh tomato juice from canning, so I made that change to the recipe on impulse. You could easily cook in broth if you don’t have tomato juice on hand.
One thing you don’t want to skip here is that AMAZING crunchy topping made with DIY Udi’s Gluten Free Breadcrumbs. (Instructions are in the recipe notes.)
This topping is swoon worthy.
And can neither confirm or deny that I picked up stray crumbs with my hands so they didn’t go to waste.
Quinoa Stuffed Zucchini Boats
- 4 zucchini about 3 pounds
- 1 small red onion chopped
- 3 cloves garlic rinsed
- 1 cup quinoa rinsed
- 1 1/2 cups tomato juice
- 3/4 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 1 to mato seeded and chopped
- 1/4 cup basil sliced thin
- 1/2 cup gluten free breadcrumbs see note
- 1/4 cup shredded Parmesan cheese or 2 tablespoons nutritional yeast
- Preheat oven to 375. Cut zucchini lengthwise. Cut a thin slice lengthwise on the bottom of each zucchini so they sit flat. (A vegetable peeler works great for this.) With a spoon, scoop out and discard seeds and flesh from zucchini so that you have 1/4 inch on all sides. (If you have a larger zucchini you may be able to save the flesh. If you can, feel free to stir it in when you add the tomatoes.)
- Spray a baking sheet and arrange the zucchini halves, cut side up. Sprinkle with salt and pepper. Bake for 15 minutes, until tender. Turn oven to broil.
- Meanwhile, spray a saucepan well with oil. Add onion and cook for 8 minutes, until tender. Add garlic and quinoa and cook for 4 more minutes. Add tomato juice, salt and pepper. Bring to a simmer. Reduce to low and cover. Cook for 20 minutes. Stir in tomato and diced zucchini and cook covered for another 5 minutes. Allow to sit for 5 minutes. Stir in basil. Transfer mixture to zucchini boats.
- Combine breadcrumbs and Parmesan in a small bowl and sprinkle over zucchini boats. Broil for 5 to 6 minutes, until lightly browned.
If You Like These Stuffed Zucchini Boats You May Also Like:
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.